This Peach and Blueberry Greek Yogurt Cake is a fruity delight! It’s moist, fluffy, and gets its creaminess from the yogurt, making every bite feel like a hug.
What I love most is how the peaches and blueberries burst with flavor. It’s like a summer party in a cake! Perfect for breakfast or dessert—just try not to eat it all in one sitting! 😄
Key Ingredients & Substitutions
Greek Yogurt: Full-fat Greek yogurt adds moisture and tanginess, which makes the cake rich and flavorful. If you’re looking for a lower-fat option, you can use low-fat yogurt, but the result may be slightly different. I prefer using plain yogurt for the best taste.
Fresh Peaches: Ripe, juicy peaches are key for a sweet flavor. If they’re out of season, canned peaches can work in a pinch—just be sure to drain them well! Personally, I love using seasonal fruits for the best flavor.
Fresh Blueberries: These berries give a burst of flavor and pop of color. Swap for frozen blueberries if needed, but toss them in flour before adding to the batter to prevent them from sinking. I always keep some frozen on hand for baking!
Vegetable Oil: A mild oil keeps the cake light and tender. If you want some flavor, try using coconut oil or olive oil, but know that this will slightly change the flavor profile. I usually stick to canola oil for a neutral taste.
How Do I Make Sure My Cake is Moist and Fluffy?
The key to a moist and fluffy cake lies in the mixing technique and the order of ingredients. Here’s how to get it just right:
- Always mix wet ingredients together first until smooth. This ensures a nice blend of flavors.
- When adding dry ingredients, gently fold rather than whisk. Overmixing can lead to a dense cake, so stop mixing as soon as no flour pockets are visible.
- Be careful with baking time. Keep an eye on the cake during the last few minutes of baking. Every oven is different, and you want it golden and cooked through without drying out!
Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup Greek yogurt (full-fat for best flavor)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or mild-flavored oil)
- 1 tsp vanilla extract
- 1 ½ cups fresh peaches, peeled, pitted, and sliced
- 1 cup fresh blueberries
- Optional: 1 tbsp lemon zest
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 40-50 minutes to bake. You’ll want to cool the cake for another 10 minutes in the pan, then let it cool completely on a wire rack. So, in total, plan for about 1 hour to 1 hour and 15 minutes before you get to enjoy your delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9-inch round cake pan, or you can line it with parchment paper for easier removal later. This will help your cake come out nice and clean!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines everything and helps to make sure there are no lumps. Set this bowl aside; we’ll come back to it shortly!
3. Combine the Wet Ingredients:
In a large mixing bowl, mix together the Greek yogurt, granulated sugar, eggs, vegetable oil, and vanilla extract. Use a whisk or electric mixer to beat everything until it’s smooth and creamy. This is where the magic begins!
4. Combine Dry with Wet:
Now it’s time to bring everything together! Gradually add the dry ingredients to your wet mixture. Use a spatula to fold it together gently until everything is just combined. Be careful not to overmix – we want a light and fluffy cake!
5. Add the Fruits:
Gently fold in the lemon zest if you’re using it, along with the sliced peaches and blueberries. Save a few pieces of each fruit to place on top of the cake for decoration. They’ll look beautiful when it’s baked!
6. Pour into the Pan:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Place the reserved peaches and blueberries on top to make it look extra inviting!
7. Bake to Perfection:
Place the cake in the oven and bake for about 40-50 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is good to go! It should be golden brown on top.
8. Cool Down:
Once baked, take the cake out and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This is a great time to admire your handiwork!
9. Serve and Enjoy:
Ready to indulge? Dust the cooled cake with powdered sugar if you’d like a touch of sweetness. Slice it up and enjoy this Peach and Blueberry Greek Yogurt Cake as a delightful snack or dessert! Yum!
Happy baking!
FAQ for Peach and Blueberry Greek Yogurt Cake
Can I Use Frozen Fruits Instead of Fresh?
Yes, you can use frozen peaches and blueberries! Just make sure to thaw and drain them well before adding them to the batter. Toss them in a little flour to help prevent them from sinking to the bottom during baking.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. You can also freeze individual slices, wrapping them tightly in plastic wrap, for up to 3 months.
Can I Substitute Greek Yogurt with Another Type of Yogurt?
Sure! You can substitute Greek yogurt with regular yogurt, but keep in mind this may result in a slightly different texture. Full-fat yogurt is best for richness; however, low-fat options can also work if you’re looking for a lighter cake.
What Can I Serve This Cake With?
This cake is delicious on its own, but you can serve it with whipped cream, a side of fresh fruit, or a scoop of vanilla ice cream for an extra treat! A drizzle of honey or a sprinkle of cinnamon also pairs beautifully.
