This Moist Peach Blueberry Greek Yogurt Cake is a fruity delight that’s perfect for any occasion! The blend of juicy peaches and sweet blueberries gives it a burst of flavor you’ll love.
Plus, using Greek yogurt keeps the cake light and fluffy—ideal for sneaky second slices! I often enjoy it with a cup of tea, and I’m pretty sure it’s magic. 🥳
Key Ingredients & Substitutions
Greek Yogurt: A key ingredient that keeps the cake moist. I recommend full-fat Greek yogurt for the best flavor and texture. If you’re looking for a lighter option, you could use low-fat yogurt, but the cake might be slightly less rich.
Fresh Peaches: Fresh, ripe peaches are perfect here. If they’re out of season, you can substitute with canned peaches (drained) or even use nectarines for a similar effect.
Blueberries: Fresh blueberries add sweetness and color. If you can’t find them, feel free to substitute with frozen blueberries. Just remember, there’s no need to thaw them first, but they may bleed a bit into the batter.
Flour for Coating Fruit: Dusting the fruit with flour prevents it from sinking. Use all-purpose flour; if you’re gluten-free, a gluten-free flour blend will work as well.
How Do You Prevent Fruit from Sinking in the Cake?
Getting that fruit to stay nicely distributed can be tricky. Here’s how to do it:
- Start by tossing the diced peaches and blueberries in a bit of flour before folding them into the batter. This coating helps create a barrier, keeping the fruit from sinking.
- Gently fold the fruit into your batter, lifting the mixture from the bottom without overmixing.
These steps help keep the fruit evenly spread throughout the cake, making every bite deliciously fruity!
What’s the Best Way to Tell If the Cake is Done?
Check the doneness of your cake by sticking a toothpick into the center. If it comes out clean or with only a few crumbs, it’s done! If there’s wet batter on the toothpick, bake it a little longer. This ensures your cake isn’t overbaked or undercooked.
Moist Peach Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients:
- 1 large egg
- 1 cup plain Greek yogurt (full-fat preferred)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Fruit:
- 1 ½ cups fresh peaches, peeled and diced
- 1 cup fresh blueberries
- 2 tablespoons all-purpose flour (for coating fruit)
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prep and 40-45 minutes to bake, plus additional time for cooling. In total, you can expect to spend about 1 hour to 1 hour and 15 minutes from start to finish. A little patience pays off with a delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, prepare your cake pan by greasing and dusting it with flour. This helps the cake come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures that your cake rises perfectly.
3. Combine the Wet Ingredients:
In a large mixing bowl, add the granulated sugar, egg, Greek yogurt, vegetable oil, and vanilla extract. Mix everything together until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, gently mixing until just combined. Be careful not to overmix, as this could make the cake tough. You want to keep it light and fluffy!
5. Prepare the Fruit:
In a small bowl, toss the diced peaches and blueberries with the 2 tablespoons of flour. This step helps keep the fruit evenly distributed throughout the batter.
6. Fold in the Fruit:
Gently fold the floured fruit into the batter. Use a spatula and make sure the fruit is well distributed without crushing them.
7. Pour into the Pan:
Pour the cake batter into the prepared cake pan, spreading it evenly using the back of a spoon or a spatula.
8. Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important for the best texture!
10. Serve and Enjoy:
Once cooled, you can dust the top with powdered sugar for a nice finish if you’d like. Slice up your Moist Peach Blueberry Greek Yogurt Cake and enjoy it as a sweet dessert or a delightful breakfast treat!
Happy baking! 🍰
Frequently Asked Questions (FAQ)
Can I Use Other Fruits?
Absolutely! You can substitute the peaches and blueberries with other fruits like raspberries, strawberries, or even chopped apples. Just make sure to adjust the quantity to 2 ½ cups total if swapping fruits!
Can I Make This Cake Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that the blend contains xanthan gum or add some if it doesn’t, as it helps provide the right texture!
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, although it’s best enjoyed at room temperature!
Can I Freeze This Cake?
Yes, you can freeze the cake! Once cooled, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving!
