This Easy Peach and Blueberry Greek Yogurt Cake is a fruity delight! It’s moist, fluffy, and bursting with the goodness of fresh peaches and blueberries in every bite.
What I love most about this cake is how simple it is to make. Just mix up some yogurt, flour, and those juicy fruits, and you’re ready to bake a treat that’ll impress!
Key Ingredients & Substitutions
Greek Yogurt: This is a star ingredient. It adds moisture and a slight tang. You can use plain or flavored versions; low-fat works too. If you’re dairy-free, try coconut yogurt for a similar texture!
Peaches: Fresh peaches give the best flavor, but you can substitute them with nectarines or canned peaches (rinsed well). Frozen peaches will work too; just make sure to thaw and drain them first.
Blueberries: Fresh blueberries are perfect for this cake. If out of season, frozen berries are an excellent alternative. No need to thaw – just toss them in frozen right from the bag!
Vegetable Oil: I recommend vegetable oil for a neutral flavor, but melted butter or coconut oil can add richness. If you’re looking for a healthier option, try using applesauce instead for the same moisture.
How Do I Ensure My Cake Stays Moist and Fluffy?
The key to a moist and fluffy cake lies in careful mixing and proper baking. Here’s how to do it:
- Mix wet and dry ingredients separately before combining them. This helps in better blending.
- Don’t overmix the batter; stop when the dry ingredients are just incorporated.
- Check the cake about 5 minutes before the suggested baking time. Ovens can vary!
By following these tips, you’ll create a cake that’s not only delicious but also soft and light. Enjoy!
Easy Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup Greek yogurt (plain, full-fat or 2%)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 40-45 minutes to bake. Once cooled, it’s ready to serve, making it a fantastic addition to any dessert table or casual gathering!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9-inch round cake pan, or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that your leavening agents are evenly distributed in the cake for a nice rise.
3. Combine Wet Ingredients:
In a large bowl, combine the Greek yogurt, granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk all these together until the mixture is smooth and creamy. This will add moisture and great flavor to your cake!
4. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients. Gently fold them together using a spatula or wooden spoon until just combined. It’s okay if there are a few lumps; overmixing can lead to a dense cake.
5. Add Fresh Fruit:
Carefully fold in the diced peaches and blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour and Smooth the Batter:
Pour the batter into your prepared cake pan. Use a spatula to smooth the top evenly. This helps your cake bake uniformly.
7. Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few crumbs attached.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This step is key to keeping it moist!
9. Serve and Enjoy:
If desired, dust the cooled cake with powdered sugar before slicing and serving. Enjoy your delicious and moist Peach and Blueberry Greek Yogurt Cake at any occasion!
FAQ for Easy Peach and Blueberry Greek Yogurt Cake
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can! Frozen peaches and blueberries work well in this cake. There’s no need to thaw them beforehand; just toss them in straight from the freezer. This helps prevent the cake from becoming too wet.
How Do I Store Leftovers?
To keep your cake fresh, store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best taste and texture.
Can I Substitute the Greek Yogurt?
Absolutely! If you don’t have Greek yogurt, you can use regular plain yogurt or even sour cream for a similar texture. For a dairy-free option, try using coconut yogurt, which adds a nice flavor as well.
What Can I Do If the Cake Doesn’t Rise?
If your cake doesn’t seem to rise, it could be due to old baking powder or baking soda. Always check the expiration dates before starting. Additionally, make sure to mix the ingredients gently and not overmix the batter to allow air to incorporate properly.
