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Peach and Blueberry Greek Yogurt Cake Recipe

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4.1 from 5 reviews

This Peach and Blueberry Greek Yogurt Cake is a moist, fruity dessert perfect for any occasion. Made with Greek yogurt for added creaminess and tang, this cake combines the sweetness of fresh peaches and blueberries with a tender crumb. The simple baking process yields a beautifully golden cake topped with juicy fruit, making it both visually appealing and delicious. Ideal as a light dessert or a special brunch treat.

Ingredients

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 oz butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup low-fat Greek yogurt

Fruit Topping

  • 2 peaches, sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar

Instructions

  1. Prepare Pan: Use a 9×3-inch springform pan. Preheat the oven to 350°F with the rack in the middle position. Grease the side and bottom of the pan with butter or cooking spray. Line the bottom with parchment paper and grease the parchment as well for easy cake removal.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to ensure even distribution and a light cake texture.
  3. Beat Butter, Sugar, and Eggs: In a separate bowl, beat the softened butter, sugar, and eggs on high speed for 2-3 minutes until the mixture becomes very light in color and fluffy, creating a smooth base for the batter.
  4. Add Vanilla and Greek Yogurt: Mix in the vanilla extract and Greek yogurt, continuing to beat until the mixture is very creamy and light, approximately 1 more minute, enhancing moisture and flavor.
  5. Combine Dry and Wet Ingredients: Reduce the mixer speed to low and gently mix in the dry flour mixture until just combined. Avoid overmixing to maintain a tender crumb.
  6. Assemble Cake Batter and Toppings: Transfer the batter into the prepared springform pan. Arrange the sliced peaches evenly on top, then scatter the blueberries in the spaces between the peach slices. Sprinkle 1 teaspoon granulated sugar evenly over the fruit to enhance caramelization and sweetness.
  7. Bake the Cake: Place the pan in the oven and bake for about 1 hour or until the top turns golden and a tester inserted in the center comes out clean. Halfway through baking, add extra peach slices and blueberries on top if desired for a more attractive, fruit-laden presentation, then return to bake.
  8. Cool and Release Cake: After baking, allow the cake to cool in the pan on a wire rack for about 40 minutes. Release the cake from the springform pan carefully. If cooled enough, slide your hand under the cake along with the parchment paper to transfer it easily onto a serving plate.
  9. Alternative Pan Note: If using a 9-inch round cake pan, bake for approximately 40 minutes up to 1 hour, depending on your oven, then invert the cake onto a plate once done.

Notes

  • Ensure not to overmix the batter once the flour is added to keep the cake tender.
  • Using parchment paper and greasing both the pan and parchment paper helps prevent sticking.
  • Adding extra fruit midway through baking enhances the cake’s appearance and fruit distribution.
  • Baking times may vary depending on your oven; start checking doneness at 50 minutes.
  • This cake tastes great served slightly warm or at room temperature.

Find it online: https://bitezly.com/peach-and-blueberry-greek-yogurt-cake-recipe/