Peach and Blueberry Greek Yogurt Cake

why make this recipe

Peach and Blueberry Greek Yogurt Cake is a delicious and moist dessert that blends the sweetness of fresh fruits with the creaminess of Greek yogurt. It’s perfect for any occasion, whether it’s a summer gathering, a birthday party, or simply a sweet treat to enjoy with your afternoon tea or coffee. The combination of peaches and blueberries not only adds flavor but also brings vibrant colors to your table. Plus, the Greek yogurt makes the cake lighter and adds a subtle tang that balances the sweetness.

how to make Peach and Blueberry Greek Yogurt Cake

Ingredients :

• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1½ cups (190 g) all-purpose flour
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 g) Greek yogurt
• 2 tbsp milk
• 2 medium peaches, peeled and sliced
• 1 cup (150 g) fresh blueberries
• Powdered sugar for dusting (optional)

Directions :

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or a springform pan.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
3. In a separate bowl, beat butter and sugar until light and fluffy for about 2–3 minutes.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Mix in Greek yogurt and milk until everything is well combined.
6. Gradually fold in the dry mixture just until combined.
7. Gently fold in blueberries. Pour the batter into the prepared pan and smooth the top.
8. Arrange peach slices on top and scatter some extra blueberries.
9. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

how to serve Peach and Blueberry Greek Yogurt Cake

This cake is perfect served warm or at room temperature. You can slice it and serve it plain, or you might like to add a dollop of whipped cream or a scoop of vanilla ice cream on the side. It also pairs wonderfully with a cup of coffee or a refreshing glass of iced tea.

how to store Peach and Blueberry Greek Yogurt Cake

To store the cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for 2-3 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake by wrapping it well and placing it in the freezer for up to 3 months. Just thaw it overnight in the refrigerator before serving.

tips to make Peach and Blueberry Greek Yogurt Cake

• Make sure the butter is softened, as it helps create a lighter texture.
• Use ripe peaches for the best flavor. If peaches are out of season, you can substitute with canned peaches (just drain and pat dry).
• Be careful not to overmix the batter once you add the dry ingredients; this can make the cake dense.
• You can add a teaspoon of lemon zest for extra brightness in flavor.

variation

For a different twist, you can try adding nuts like chopped almonds or walnuts for a crunchy texture. You can also replace the blueberries with raspberries or blackberries, depending on what you have on hand.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to add them straight from the freezer to prevent them from thawing and turning the batter blue.

2. Can I make this cake without dairy?
You can use dairy-free substitutes like coconut oil instead of butter, and a dairy-free yogurt alternative. Adjust the milk as needed.

3. How can I tell when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. The edges of the cake will also start to pull away from the sides of the pan.

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