This cake is a tasty treat filled with juicy peaches and sweet blueberries, all mixed with creamy Greek yogurt for extra moisture. It’s soft and delicious, perfect for any time of day!
You’ll love how easy it is to whip up this delightful cake. I like to enjoy a slice with my morning coffee or as a sweet afternoon snack—it’s great for sharing, but I might just keep it all to myself! 😋
Key Ingredients & Substitutions
Greek Yogurt: Greek yogurt makes the cake moist and adds a nice tang. If you’re looking for a dairy-free option, you can replace it with coconut yogurt or a dairy-free yogurt alternative. I find that full-fat yogurt gives the best texture, but low-fat works too if that’s what you have!
Fresh Peaches: Use ripe, juicy peaches for sweetness. If out of season, canned peaches (in syrup) can work, but make sure to drain them well. You can also swap in nectarines or even apples for a different flavor.
Blueberries: Fresh blueberries are ideal, but frozen ones can be used too. Just toss them in the flour before adding them to the batter, so they don’t turn the cake blue! I prefer fresh during summer for that extra sweetness.
Butter: Unsalted butter leads to better control over salt levels. If needed, you can substitute it with plain vegetable oil or applesauce for a lighter option, which also adds moisture.
How Do I Prevent My Fruits from Sinking in the Cake?
To keep your peaches and blueberries suspended in the batter, toss them in a tablespoon of flour. This simple trick coats the fruit and helps prevent them from sinking to the bottom while baking. Just be sure to fold the fruits gently into the batter to maintain its light texture.
- Mix the fruit with flour just before adding to the batter.
- Use a spatula to fold them in gently, taking care not to crush the berries.
- Enjoy your cake knowing that every slice will have fruity goodness throughout!
By focusing on these ingredients and techniques, you’ll create a moist and delightful cake that’s sure to please! Enjoy baking!
How to Make Moist Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup Greek yogurt (plain, full-fat)
- 1 tsp vanilla extract
- 1 1/2 cups fresh peaches, peeled and diced
- 1 cup fresh blueberries
- 1 tbsp all-purpose flour (for tossing fruit)
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious cake takes about 15 minutes of prep time and 45-50 minutes to bake. Once it’s finished baking, allow it to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. So, in total, expect to spend about 1 hour and 15 minutes to have this delightful cake ready to enjoy!
Step-by-Step Instructions:
1. Prepping The Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a 9-inch round cake pan and grease it with a little butter. Then, dust it with flour or line the bottom with parchment paper to prevent the cake from sticking. This will help you get a nice, clean release when it’s done baking!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to ensure that your cake rises evenly and has a good texture.
3. Creaming Butter and Sugar:
In a large bowl, use an electric mixer or a whisk to cream the softened butter and granulated sugar together until it’s light and fluffy. This usually takes about 2-3 minutes, and it adds great airiness to the cake!
4. Adding Eggs and Flavor:
Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, pour in the vanilla extract and mix until everything is smooth and combined.
5. Incorporating Greek Yogurt:
Now it’s time to mix in the Greek yogurt. Stir it gently until just combined—this is what makes the cake so moist and delicious!
6. Combining Dry and Wet Mixtures:
Slowly add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix, as this can make the cake tough.
7. Adding the Fruits:
In a small bowl, toss the diced peaches and blueberries with 1 tablespoon of flour. This quick step will help them stay suspended in the cake as it bakes. Gently fold the fruit into the batter with a spatula until evenly distributed.
8. Pouring and Smoothing the Batter:
Pour the batter into your prepared cake pan and spread it out evenly with the spatula. Give the pan a gentle tap on the counter to remove any air bubbles.
9. Baking the Cake:
Pop the cake into the preheated oven and bake for 45-50 minutes. Keep an eye on it, and perform the toothpick test: insert a toothpick in the center, and if it comes out clean or with a few crumbs, it’s done!
10. Cooling The Cake:
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it firm up a bit, making it easier to slice later.
11. Optional Topping:
Before serving, you can dust the top of the cake with powdered sugar for a lovely finishing touch. This is completely optional but adds a nice decorative flair!
Enjoy your moist, fruity cake as a lovely dessert or a sweet snack with coffee or tea! It’s perfect for sharing with friends and family or keeping all to yourself—no judgment here! 😊
FAQ for Moist Peach and Blueberry Greek Yogurt Cake
Can I Use Frozen Fruits Instead of Fresh?
Yes, you can use frozen peaches and blueberries! Just make sure to toss them in flour before adding them to the batter to prevent them from becoming mushy. No need to thaw them beforehand; you can add them straight from the freezer!
How Can I Make This Cake Healthier?
To lighten up the dessert, consider using low-fat Greek yogurt, reducing the sugar by 1/4 cup, or substituting half of the all-purpose flour with whole wheat flour. You can also replace the butter with applesauce for an even healthier option!
What is the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If the cake is frosted, keep it covered in the fridge to maintain moisture.
Can I Make This Cake Gluten-Free?
Definitely! Simply substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check that all the other ingredients you use are gluten-free as well!
Feel free to ask any additional questions, and happy baking! 🍰
