This Peach Blueberry Greek Yogurt Cake is a tasty treat that’s light and fluffy! The juicy peaches and sweet blueberries make every bite deliciously fruity.
Baking with Greek yogurt keeps it moist, and it’s super easy to whip up. I love serving this cake with a dollop of whipped cream—perfect for any time of day!
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient for moisture and tangy flavor. If you’re looking for a dairy-free option, try coconut yogurt. It’ll keep the cake moist while adding a little sweetness.
Fresh Peaches: Fresh, ripe peaches work best here for sweetness and juiciness. If they’re out of season, canned peaches (drained) or even apples would be a tasty substitute!
Fresh Blueberries: These are essential for a burst of flavor! If you can’t find fresh blueberries, frozen ones are acceptable, just be sure to thaw them first and pat them dry to avoid excess moisture.
All-Purpose Flour: The base for the cake! If you want to make it gluten-free, you could use a 1:1 gluten-free flour blend instead.
What’s the Best Way to Mix the Ingredients Without Overmixing?
Overmixing can lead to a tough cake, so it’s important to mix carefully when combining wet and dry ingredients. Here’s a simple method:
- Start by mixing the wet ingredients until they’re smooth. Then, sprinkle over the dry ingredients.
- Using a spatula, fold the mixture together gently. This means to scoop from the bottom and fold over the top, rather than stirring vigorously.
- Stop as soon as you see no dry flour. A few lumps are perfectly fine!
This gentle approach keeps your cake tender and fluffy.
Peach Blueberry Greek Yogurt Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional, for added texture)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup Greek yogurt (plain, full-fat)
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced
- 1 cup fresh blueberries
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prepare and approximately 40-45 minutes to bake. After baking, allow an additional 15 minutes to cool in the pan before transferring to a wire rack. Overall, you’ll spend about an hour before it’s ready to dig into the deliciousness!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This helps your cake bake evenly. Grease and flour an 8-inch round cake pan or line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together all-purpose flour, wheat flour (if using), baking powder, baking soda, and salt. This mixes the leavening agents with the flour so everything is incorporated evenly.
3. Combine Wet Ingredients:
In a large mixing bowl, add granulated sugar, brown sugar, Greek yogurt, oil, eggs, and vanilla extract. Beat the mixture until it’s smooth and creamy, which should take just a few minutes.
4. Combine Dry and Wet Mixtures:
Gradually add the dry mixture to the wet ingredients. Mix gently using a spatula until everything is just combined. Be careful not to overmix, as this can make the cake dense.
5. Fold in the Fruit:
Gently fold in the diced peaches and blueberries into your batter, saving a few pieces for the top if you’d like. This adds a pop of fruitiness in every slice!
6. Bake the Cake:
Pour the batter into your prepared cake pan, spreading it out evenly. Scatter the reserved fruit on top for a lovely presentation. Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Carefully transfer the cake to a wire rack to cool completely. If desired, dust with powdered sugar before serving.
Now, slice it up and enjoy your moist and fruity Peach Blueberry Greek Yogurt Cake! Perfect for dessert or a sweet breakfast treat!
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 them first and pat them dry with paper towels to remove excess moisture. This will help your cake maintain the right texture.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it, but it’s best enjoyed fresh. To prolong freshness, wrap it in plastic wrap and place it in the fridge.
Can I Make This Cake Gluten-Free?
Absolutely! You can replace the all-purpose and whole wheat flours with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum for proper structure.
What Can I Use to Substitute Greek Yogurt?
If you don’t have Greek yogurt, you can substitute it with plain regular yogurt or sour cream. For a dairy-free option, try using coconut yogurt or almond yogurt, but note that it may slightly alter the flavor.
