Description
Moist Peach Blueberry Cake made with Greek yogurt, fresh peaches, and juicy blueberries. Perfect for summer baking and easy desserts.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 ounces butter softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup low-fat Greek yogurt
- 2 peaches sliced into wedges
- 6 ounces blueberries
- 1 teaspoon granulated sugar for topping
Instructions
- Preheat oven to 350°F and grease a 9×3-inch springform pan. Line the bottom with parchment paper.
- Sift together flour, baking powder, and baking soda in a medium bowl.
- Beat butter, sugar, and eggs until pale and fluffy.
- Add vanilla extract and Greek yogurt and mix until creamy.
- Slowly add dry ingredients and mix just until combined.
- Transfer batter into prepared pan.
- Arrange peach slices and blueberries on top of the batter.
- Sprinkle fruit with granulated sugar.
- Bake for about 1 hour until golden and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 40 minutes before removing and serving.
Notes
- Do not overmix the batter.
- Use ripe but firm peaches for best texture.
- Store leftovers in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 274
- Sugar: 26
- Sodium: 192
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.4
- Carbohydrates: 41
- Fiber: 1
- Protein: 5
- Cholesterol: 58