This Peach and Blueberry Greek Yogurt Cake is wonderfully moist and tender thanks to Greek yogurt, with fresh peaches and blueberries adding vibrant flavor. Ideal for any occasion, this cake is both delicious and inviting.
Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 4 oz butter, softened
– 1 cup sugar
– 2 eggs
– ½ teaspoon vanilla extract
– ½ cup low-fat Greek yogurt
– 2 peaches, sliced into wedges
– 6 oz blueberries
– 1 teaspoon granulated sugar
Instructions:
1. Prepare the Oven and Pan:
– Preheat the oven to 350°F (175°C) and place the rack in the middle position. Grease and line the bottom of a 9×3-inch springform pan (or a 9-inch round cake pan) with parchment paper, then grease the parchment paper.
2. Mix Dry Ingredients:
– Sift the flour, baking powder, and baking soda into a medium bowl.
3. Cream Butter and Sugar:
– In another bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes on high speed. Add the eggs, vanilla extract, and Greek yogurt, continuing to beat until the mixture is creamy and smooth.
4. Combine Ingredients:
– With the mixer on low speed, gradually incorporate the dry ingredients until just combined. Be careful not to overmix.
5. Assemble the Cake:
– Pour the batter into the prepared pan. Arrange the peach slices on top and scatter the blueberries evenly. Sprinkle with granulated sugar.
6. Bake:
– Bake for approximately 1 hour, or until the cake is golden and a toothpick inserted into the center comes out clean. If desired, add extra peach slices and blueberries halfway through baking for a decorative touch.
7. Cool and Serve:
– Let the cake cool in the pan on a wire rack for about 40 minutes. If using a springform pan, carefully release the cake and transfer it to a cake plate using the parchment paper. For a round cake pan, invert the cake onto a plate after it has cooled.
8. Enjoy your Peach and Blueberry Greek Yogurt Cake!