Description
A delicious and moist dessert that blends fresh peaches and blueberries with the creaminess of Greek yogurt, perfect for any occasion.
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)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or a springform pan.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, beat butter and sugar until light and fluffy for about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Mix in Greek yogurt and milk until well combined.
- Gradually fold in the dry mixture just until combined.
- Gently fold in blueberries. Pour batter into the prepared pan and smooth the top.
- Arrange peach slices on top and scatter extra blueberries.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
Make sure the butter is softened for a lighter texture. Use ripe peaches for the best flavor. Be careful not to overmix the batter to prevent density.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American