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–+ servings
Peach and Blueberry Greek Yogurt Cake

Peach and Blueberry Greek Yogurt Cake for a Delightful Summer Treat

A light and fluffy Peach and Blueberry Greek Yogurt Cake perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 40 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-purpose flour Gluten-free blends can be used as a substitute.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 1 teaspoon Baking soda Works with the yogurt to create a light texture.
  • 4 oz Butter Can be substituted with coconut oil for a dairy-free version.
  • 1 cup Sugar Reduce to ¾ cup for less sweetness.
  • 2 large Eggs Use flaxseed meal for a vegan option.
  • 0.5 teaspoon Vanilla extract Opt for pure vanilla for the best taste.
  • 0.5 cup Greek yogurt Dairy-free yogurt works for a lactose-free option.
For the Fruit Topping
  • 2 pieces Peaches Canned peaches can substitute when fresh ones are out of season.
  • 6 oz Blueberries Frozen blueberries can be used directly from the freezer.
  • 1 teaspoon Granulated sugar Sprinkle on top of the fruit before baking.

Equipment

  • 9-inch Springform Pan
  • Medium mixing bowl
  • large mixing bowl
  • Electric mixer
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
  2. Sift together all-purpose flour, baking powder, and baking soda in a medium mixing bowl.
  3. In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy.
  4. Add eggs, vanilla extract, and Greek yogurt to the butter mixture and beat until well combined.
  5. Gradually add sifted dry ingredients to the wet mixture, mixing gently until just combined.
  6. Pour the batter into the prepared springform pan and arrange sliced peaches and blueberries on top.
  7. Bake in the preheated oven for about 1 hour, until golden brown and a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 40 minutes before removing from the springform pan.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

For best flavor, serve the cake warm or at room temperature, optionally with whipped cream.

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