This Peach Blueberry Greek Yogurt Cake is a delightful dessert that’s moist and fruity. It combines juicy peaches and sweet blueberries with creamy Greek yogurt for a tasty twist!
Trust me, your kitchen will smell amazing while it bakes! I love enjoying it as a snack or breakfast treat. Who says cake is just for dessert? 🍰
Key Ingredients & Substitutions
Greek Yogurt: This adds moisture and richness. If you need a dairy-free option, try using coconut yogurt or almond yogurt. Both can give a similar texture but may alter the flavor slightly.
Fresh Fruit: Peaches and blueberries are delicious together, but you can use other fruits too! Try strawberries, raspberries, or even chopped apples if you have them on hand.
Butter: Unsalted butter is best as it lets you control the salt level. If you want a lighter option, use coconut oil or applesauce for a healthier twist.
Sugar: Granulated sugar is standard, but you can substitute with coconut sugar or honey. Just adjust the quantity as they have different sweetness levels!
How Do I Ensure My Cake is Light and Fluffy?
To achieve a light and fluffy cake, focus on proper mixing techniques. Here’s how to do it:
- Beat butter and sugar until pale and fluffy—this takes about 3-4 minutes. Don’t rush this step!
- Add eggs one at a time, making sure each is fully incorporated before adding the next.
- When mixing dry ingredients with wet, fold gently! Overmixing can lead to a dense cake.
Taking your time with these steps will help you achieve a lovely texture in your cake. Enjoy the process—it’s all part of the fun!
Peach Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt (plain)
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced
- 1 cup fresh blueberries
- 2 tbsp all-purpose flour (for tossing with fruit)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 45-50 minutes to bake. Don’t forget to let the cake cool for about 10 minutes before transferring it to a wire rack. In total, you’ll be looking at about 1 hour and 15 minutes from start to finish, plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Preheat your oven to 350°F (175°C). While it’s warming up, grease and flour an 8-inch round or square cake pan. This will keep your cake from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, and salt. Set this mixture aside—this is your dry ingredients.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes, and it’s a crucial step for a tender cake!
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract to add a lovely flavor to your cake.
5. Stir in Greek Yogurt:
Next, mix in the Greek yogurt until everything is just combined. This is what keeps the cake moist and gives it that lovely tang!
6. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients. Fold gently until it’s just combined—be careful not to overmix! This will help ensure a light texture.
7. Toss the Fruit:
In a small bowl, toss the diced peaches and blueberries with 2 tablespoons of flour. This will help prevent them from sinking to the bottom of the cake while baking.
8. Fold in the Fruit:
Gently fold the floured fruit into the cake batter, being careful not to break up the berries or peaches.
9. Bake Your Cake:
Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Cool Down:
Once done, allow the cake to cool in the pan for about 10 minutes. This will make it easier to transfer to a wire rack.
11. Finish and Serve:
After cooling, place the cake on a wire rack to cool completely. Before serving, you can dust the top with powdered sugar for a lovely finish if you’d like!
Enjoy this moist, fruity cake with a cup of tea or coffee or simply share it with loved ones. Happy baking!
FAQ for Peach Blueberry Greek Yogurt Cake
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen peaches and blueberries! Just make sure to thaw and drain them properly to avoid extra moisture in the batter. Toss them with a little flour before adding to the cake to help keep them suspended in the batter.
What If I Don’t Have Greek Yogurt?
No problem! You can substitute with sour cream or buttermilk for a similar texture and flavor. If you use milk instead, consider adding an extra tablespoon of flour to balance the consistency.
How Should I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, you can refrigerate it for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Simply store it covered at room temperature. For optimal freshness, dust with powdered sugar just before serving.
