This moist cake is packed with juicy peaches and sweet blueberries, making every bite a fruity delight! Greek yogurt keeps it tender and gives it a lovely texture.
Baking this cake fills my kitchen with a sweet aroma that makes me smile. It’s perfect for breakfast or dessert—if it lasts that long! 🍰
What I love most is how simple it is to whip up. Just mix, bake, and enjoy! Plus, it’s a great way to use fresh fruit in season. Yum!
Key Ingredients & Substitutions
Greek Yogurt: This ingredient provides moisture and tenderness. I like to use plain Greek yogurt, but you can replace it with regular yogurt or even sour cream if needed.
Peaches: Fresh, ripe peaches are the stars of this cake. If they’re out of season, you can use canned peaches—just make sure to drain them well. Alternatively, feel free to swap with nectarines!
Blueberries: Fresh blueberries add bursts of flavor. Frozen blueberries can work too—just toss them in a little flour to prevent them from sinking in the batter.
Vegetable Oil: This keeps the cake moist. You can substitute it with melted butter or coconut oil for a different flavor profile.
How Do You Ensure the Cake Doesn’t Overmix?
Mixing is important, but overmixing can lead to a dense cake. To avoid this, gently fold the dry ingredients into the wet ingredients until just combined.
- Use a rubber spatula to fold, which is more gentle than a whisk.
- Add the fruit carefully; don’t smash them while mixing.
- As soon as you see no dry flour, stop mixing. It’s okay if there are small lumps!
This way, the cake stays light and fluffy, allowing the fruit flavors to shine! Enjoy your baking!
Moist Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup plain Greek yogurt
- ⅓ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe peaches, peeled and sliced
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake will take about 15-20 minutes of prep time and 40-45 minutes to bake. After that, let it cool for a bit. Total time is around an hour—perfect for a lovely afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9-inch round or square cake pan to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Once mixed, set the bowl aside.
3. Prepare the Wet Mixture:
In a large mixing bowl, beat the granulated sugar, Greek yogurt, and oil together until the mixture is smooth and creamy. This is where the cake gets its lovely moisture!
4. Add the Eggs:
Crack in the eggs, one at a time, and beat well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for added flavor.
5. Mix the Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Mix until just combined (it’s okay if there are a few lumps!). Remember, don’t overmix! This keeps the cake light and fluffy.
6. Fold in the Fruit:
Gently fold in the sliced peaches and blueberries using a spatula. Be careful not to mash the fruit; we want to keep those lovely pieces intact!
7. Bake:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Serve:
If you’d like, dust the cooled cake with powdered sugar before serving for a nice touch. Slice it up, and enjoy this delicious, moist cake as a snack or dessert!
This peach and blueberry Greek yogurt cake is sure to impress and make your taste buds dance with joy. Enjoy every bite!
FAQ for Moist Peach and Blueberry Greek Yogurt Cake
Can I Use Frozen Fruit Instead of Fresh?
Absolutely! You can use frozen peaches and blueberries. Just make sure to gently toss them in a bit of flour before adding them to the batter to prevent them from sinking. There’s no need to thaw them first; they can go straight into the mix!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 2 months. Just be sure to wrap it well in plastic wrap before freezing!
Can I Substitute the Greek Yogurt?
Yes! If you don’t have Greek yogurt on hand, you can substitute it with regular plain yogurt or even sour cream. Each option will still keep the cake moist and delicious.
What Can I Serve with This Cake?
This cake is delightful on its own, but you can also serve it with whipped cream, a scoop of vanilla ice cream, or a dollop of yogurt for an extra touch. A drizzle of honey or a sprinkle of fresh mint also makes a lovely presentation!
