This Peach and Blueberry Greek Yogurt Cake is a fruity delight! Packed with juicy peaches and sweet blueberries, it’s moist and fluffy, thanks to the Greek yogurt.
Honestly, this cake not only looks pretty but tastes amazing too! I love having a slice with my morning coffee. Who says cake is just for dessert? 🍰✨
Key Ingredients & Substitutions
Greek Yogurt: This ingredient keeps the cake moist and adds protein. You can swap it with any other yogurt, like regular or dairy-free yogurt if you’re lactose intolerant. However, I recommend Greek for the best texture.
Flour: All-purpose flour works perfectly here, but if you want a healthier twist, you can use whole wheat flour. Just know it may change the texture slightly, making it denser.
Peaches: Fresh ripe peaches are ideal for sweetness. You can use canned peaches too, but make sure to drain them well to avoid excess moisture in the cake.
Blueberries: Fresh blueberries are best, but frozen ones work as well if fresh aren’t available. Just toss them with a little flour to prevent them from sinking to the bottom.
How Do I Fold Ingredients Without Hurting the Cake’s Texture?
Folding ingredients is simple but important for light and fluffy cakes! Here’s how to do it:
- Use a large spatula and start from the bottom of the bowl.
- Gently lift the batter over itself. Think of a “J” shape.
- Continue until just mixed – it’s okay if a few streaks remain. Overmixing can make the cake tough.
Take your time with this step; it’s worth it for a nice, airy texture!
How to Make Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Fruits:
- 2 ripe peaches, peeled and sliced
- 1 cup fresh blueberries
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 40-50 minutes to bake. Allow about 15 minutes for the cake to cool before serving. So, you can expect a total time of around 75 minutes from start to finish. Perfect for an afternoon treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
To start, preheat your oven to 350°F (175°C). Greasing and flouring your 9-inch round cake pan will prevent the cake from sticking. A little pampering goes a long way!
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these first helps ensure the leavening agents are evenly distributed throughout the batter.
3. Mix the Wet Ingredients:
In a large bowl, combine the Greek yogurt, granulated sugar, eggs, vegetable oil, and vanilla extract. Mix well using a whisk or a hand mixer until everything is smooth. This is where the magic of moisture starts!
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Gently fold them together using a spatula. Remember, it’s okay if there are a few streaks of flour left—it helps keep the cake fluffy.
5. Fold in the Fruits:
Now, it’s time to add half of the sliced peaches and half of the blueberries into the batter. Fold them in gently, reserving some for the top. You want those lovely fruit pieces to be well-distributed without overmixing.
6. Prepare for Baking:
Pour your batter into the prepared cake pan and spread it evenly. It’s looking great already!
7. Top It Off:
Arrange the reserved peach slices and blueberries on top of the batter. This adds a lovely, colorful touch and gives a hint of what’s inside.
8. Bake Away:
Place the cake in the oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it, as all ovens are a bit different!
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key here!
10. Serve and Enjoy:
If you like, you can dust the top with powdered sugar for a little extra sweetness before serving. Slice up your Peach and Blueberry Greek Yogurt Cake, and enjoy every moist, fruity bite!
Happy baking! 🍰
FAQ for Peach and Blueberry Greek Yogurt Cake
Can I Use Other Fruits in This Recipe?
Absolutely! Feel free to swap out the peaches and blueberries for other fruits like raspberries, strawberries, or even chopped apples. Just remember to adjust the quantities as needed and stick to fruits that complement the flavor.
Can I Substitute Greek Yogurt with Sour Cream?
Yes, sour cream is a great substitute for Greek yogurt! It will provide moisture and a similar tangy flavor. Just use the same amount as you would Greek yogurt in the recipe.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to cover it well to avoid drying out!
Can I Freeze This Cake?
Definitely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge when you’re ready to enjoy it again!
