Description
A moist Peach and Blueberry Cake made with Greek yogurt, fresh peaches, and sweet blueberries. Perfect for dessert, brunch, or afternoon coffee.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 ounces unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup low-fat Greek yogurt
- 2 peaches, sliced
- 6 ounces blueberries
- 1 teaspoon granulated sugar for topping
Instructions
- Preheat oven to 350°F and prepare a 9-inch springform pan with parchment paper.
- Sift together flour, baking powder, and baking soda.
- Beat butter and sugar until light and fluffy.
- Add eggs, vanilla, and Greek yogurt and mix until smooth.
- Mix in dry ingredients until just combined.
- Spread batter into prepared pan.
- Arrange peaches and blueberries on top.
- Sprinkle fruit with sugar.
- Bake for about 60 minutes until golden and a toothpick comes out clean.
- Cool for 40 minutes before removing from the pan and serving.
Notes
- Do not overmix the batter.
- Use ripe peaches for best flavor.
- Store leftovers refrigerated for up to 5 days.
- Freeze slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 274
- Sugar: 26
- Sodium: 192
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.4
- Carbohydrates: 41
- Fiber: 1
- Protein: 5
- Cholesterol: 58