This Easy Peach and Blueberry Greek Yogurt Cake is a sweet and fruity treat that’s perfect for any occasion. It’s moist, fluffy, and filled with juicy peaches and tangy blueberries!
I love how quick it is to make this cake. Just mix everything in one bowl, bake, and enjoy! It’s hard to resist sneaking a slice before it even cools down. 🍰
Key Ingredients & Substitutions
Greek Yogurt: This is key for moisture and a slight tang. If you want a lower-fat option, you can use non-fat Greek yogurt. For a dairy-free version, try coconut or almond yogurt.
Fruits: Fresh peaches and blueberries create a wonderful flavor. If those are out of season, frozen can work, but be sure to thaw and drain excess liquid first. You can also swap in other fruits like strawberries or raspberries.
Vegetable Oil: Oil keeps the cake moist, but you can substitute melted butter if you prefer a buttery flavor. Applesauce can also be used for a healthier twist, reducing fat content.
Granulated Sugar: This adds sweetness and contributes to the cake’s texture. You can use coconut sugar for a less processed option or honey/can also make a delicious natural sweetener, but it may change the texture slightly.
How Do I Ensure a Light and Fluffy Cake?
To achieve a light, fluffy texture, pay close attention to your mixing technique. It’s crucial to avoid overmixing the batter once you add the dry ingredients to the wet ones. Overmixing can develop the gluten in the flour, making your cake dense.
- Mix the dry ingredients in one bowl and wet in another.
- Combine them gently until just mixed, with no visible flour remaining. A few lumps are okay!
- When folding in fruits, do this gently to avoid breaking them up too much.
Finally, make sure your oven is fully preheated before baking to help the cake rise properly. Happy baking! 🍰
Easy Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup Greek yogurt (plain, full-fat)
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and chopped
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This cake will take about 10 minutes to prepare and will need 40–45 minutes to bake. After that, it cools for about 15 minutes in the pan before you can transfer it to a wire rack. All in all, you’re looking at about 1 hour total before you can enjoy your delicious cake!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
First things first, preheat your oven to 350°F (175°C). Grab an 8-inch round cake pan and either grease and flour it or line the bottom with parchment paper to ensure your cake comes out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that the baking powder and soda are evenly distributed in the flour.
3. Combine the Wet Ingredients:
In a large bowl, mix together the Greek yogurt, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk until everything is smooth and well combined. This is where all the flavor comes from!
4. Combine Wet and Dry Ingredients:
Now, gradually add your dry ingredient mixture to the wet ingredients. Use a spatula to gently fold them together until just combined—be careful not to overmix! A few lumps are just fine.
5. Add the Fruits:
Gently fold in the chopped peaches and blueberries. This will distribute them throughout the cake, adding delicious bursts of flavor!
6. Pour and Bake:
Pour the cake batter into your prepared pan and smooth the top with your 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!
7. Cool the Cake:
Once it’s done baking, let the cake cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
8. Serve and Enjoy:
If you want to add a little elegance, dust the top with powdered sugar just before serving. Slice yourself a piece of this peach and blueberry delight and enjoy it as dessert or even for breakfast!
This Easy Peach and Blueberry Greek Yogurt Cake is a wonderful way to celebrate summer fruits. Enjoy every bite! 🍑🫐
FAQ about Easy Peach and Blueberry Greek Yogurt Cake
Can I Use Frozen Fruits Instead of Fresh?
Yes, you can use frozen peaches and blueberries! Just thaw them completely and drain any excess liquid before adding them to the batter to prevent the cake from becoming too wet.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing!
Can I Substitute the Greek Yogurt?
Absolutely! If you don’t have Greek yogurt, you can use regular plain yogurt, sour cream, or even applesauce for a lighter option. Just note that the texture and flavor may vary slightly.
What Can I Serve with This Cake?
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh berries for an added treat!
