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Peach and Blueberry Greek Yogurt Cake

Delicious Peach and Blueberry Greek Yogurt Cake for Summer Bliss

Peach and Blueberry Greek Yogurt Cake is a delightful dessert perfect for summer gatherings, offering a lighter twist on the classic.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 40 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 teaspoon baking powder Ensure it's fresh for optimal rise.
  • 1 teaspoon baking soda Works with the yogurt for additional leavening and moisture.
  • 4 oz butter Can be replaced with coconut oil for a dairy-free version.
  • 1 cup sugar Consider reducing for less sweetness or using a sugar substitute.
  • 2 eggs Can replace with flax eggs (2 tbsp flax meal + 6 tbsp water) for a vegan option.
  • 1/2 teaspoon vanilla extract Use pure vanilla for the best results.
  • 1/2 cup Greek yogurt Substitute with coconut yogurt for a dairy-free option.
For the Fruit Topping
  • 2 peaches Use canned or frozen peaches as substitutes if fresh are unavailable.
  • 6 oz blueberries Frozen blueberries can be used directly from the freezer.
  • 1 teaspoon granulated sugar To sprinkle over the fruit topping for added sweetness before baking.

Equipment

  • 9x3-inch springform pan
  • Mixing Bowls
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x3-inch springform pan and line the base with parchment paper.
  2. In a medium bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda.
  3. In a large bowl, cream together 4 ounces of softened butter and 1 cup of sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add in 2 large eggs, one at a time, mixing well after each addition. Then, fold in ½ teaspoon of vanilla extract and ½ cup of Greek yogurt.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared springform pan. Arrange the sliced peaches and blueberries on top.
  7. Sprinkle 1 teaspoon of granulated sugar over the fruit topping. Bake for about 1 hour, checking for doneness.
  8. Allow the cake to cool in the pan for about 40 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For extra fruit topping, add more halfway through baking. Dust with powdered sugar before serving for an appealing finish.

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