Peach Blueberry Greek Yogurt Cake Recipe

Craving a dessert that’s both indulgent and a little bit virtuous? This Peach and Blueberry Greek Yogurt Cake is a delightful fusion, offering a moist, tender crumb bursting with the sweetness of ripe peaches and the tart pop of blueberries. The secret to its incredible texture and subtly tangy flavor? Creamy Greek yogurt, which adds a wonderful richness without being heavy.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain full-fat Greek yogurt
• 1 cup fresh or frozen (not thawed) blueberries
• 1 cup diced fresh peaches (about 1-2 medium peaches)
• Optional: Powdered sugar for dusting

Instructions

1. 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. 4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. 5. Add the Greek yogurt and mix until just combined. The mixture might look a little curdled, which is normal.
6. 6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. 7. Gently fold in the diced peaches and blueberries until evenly distributed.
8. 8. Pour the batter into the prepared cake pan and spread evenly.
9. 9. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
10. 10. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
11. 11. Optionally, dust with powdered sugar before serving.