This Moist Peach Blueberry Greek Yogurt Cake is a fruity delight! It’s packed with juicy peaches and vibrant blueberries, making every bite a burst of flavor.
I love how this cake is not only tasty but also feels light, thanks to the Greek yogurt. It’s perfect for breakfast or a sweet snack! Plus, who can resist that pretty color? 🌈
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient that keeps the cake moist. I like using full-fat for richness, but low-fat also works. If you’re lactose intolerant or vegan, you can try dairy-free yogurt or applesauce for a lighter option.
Peaches: Fresh, ripe peaches add sweetness and juiciness. If they’re out of season, use canned peaches (make sure they’re packed in juice, not syrup) or swap them for nectarines.
Blueberries: Fresh blueberries bring vibrant flavor and color. Frozen blueberries can work too; just toss them in a bit of flour to prevent them from sinking in the batter.
Baking Powder & Soda: These help the cake rise and stay fluffy. If you’re out, you could use 1 tsp baking powder instead of baking soda with an extra ½ tsp of vinegar or lemon juice to activate it.
How Do I Make Sure My Cake Is Moist and Fluffy?
To achieve that perfect moist and fluffy texture, proper mixing and baking are important! Here are some tips:
- Don’t overmix the batter; stir until just combined. This helps keep the cake tender.
- Check for doneness by inserting a toothpick — it should come out clean, or with a few crumbs, but no wet batter.
- Let the cake cool in the pan for a bit before moving it to a wire rack to cool completely, as this helps retain moisture.
Moist Peach Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon (optional)
- ¾ cup granulated sugar
Wet Ingredients:
- ⅓ cup vegetable oil or melted butter
- 1 cup Greek yogurt (plain, full-fat, or low-fat)
- 2 large eggs
- 1 tsp vanilla extract
Fruit:
- 2 medium ripe peaches, peeled and sliced
- 1 cup fresh blueberries
For Topping:
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prep, plus 40-50 minutes to bake. After baking, let it cool for about 15 minutes in the pan, then transfer it to a wire rack. Overall, you should plan for about an hour and a half from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper to make removing the cake easy later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if you’re using it. This helps to evenly distribute all those rising agents for a fluffy cake!
3. Combine the Wet Ingredients:
In a large mixing bowl, whisk together the sugar, oil (or melted butter), Greek yogurt, eggs, and vanilla extract until the mixture is smooth and well combined. It should be creamy and inviting!
4. Combine Mixtures Gently:
Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined. Remember, it’s okay if there are a few lumps—overmixing can make the cake dense.
5. Add the Fruits:
Gently fold in the sliced peaches and blueberries, saving a few pieces of each to decorate the top of the cake later. This adds an extra pop of color!
6. Pour and Decorate:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the reserved peach slices and blueberries on top for a lovely decorative touch.
7. Baking Time:
Pop the cake in the oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing during this time!
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This step is important to keep the cake moist!
9. Finish with Powdered Sugar:
Once the cake is completely cool, dust the top with powdered sugar if you like. This adds a beautiful touch and makes it look extra special!
Enjoy this moist, fluffy cake that’s bursting with delicious peach and blueberry flavors. It’s perfect for any occasion or just a delicious treat for yourself. Happy baking!
Can I Use Other Fruits in This Cake?
Absolutely! This recipe is versatile, so feel free to substitute peaches and blueberries with other fruits like strawberries, raspberries, or even mixed berries. Just be mindful of the moisture content in the fruits you choose!
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum to help provide structure to the cake. The texture may vary a little, but it will still be delicious!
How to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it, where it will last a bit longer, about a week. Just be sure to let it come to room temperature before serving for the best texture!
Can I Freeze This Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the fridge and bring it to room temperature before serving.
