This Moist Peach and Blueberry Greek Yogurt Cake is a fruity delight! Packed with juicy peaches and sweet blueberries, it’s super soft and perfect for any occasion.
I love how the Greek yogurt makes it extra moist and fluffy. It’s great for brunch or a sweet treat after dinner. Just be ready to share—or not! 😄
Key Ingredients & Substitutions
Greek Yogurt: This is the heart of the cake for moisture and tang. If you’re out, you can use plain regular yogurt or even sour cream for a slightly different flavor and texture.
Flour: All-purpose flour works great here for a light texture. You can substitute with whole wheat flour for added fiber, though it may be denser. A gluten-free blend is also an option if you need gluten-free cakes.
Peaches: Fresh peaches are amazing in this cake, but if they’re out of season, you can use canned peaches (just drain them well) or even swap them for nectarines, which work just as well!
Blueberries: Fresh blueberries are ideal, but frozen will also do. Just be sure to toss them in a bit of flour to prevent them from sinking to the bottom during baking.
How Do I Prevent My Cake from Overmixing?
Mixing your batter just right is key to a fluffy cake. Here’s how to do it:
- Combine wet and dry ingredients gently. Use a spatula to fold them together rather than a whisk, which can add too much air and gluten.
- Mix until you don’t see any dry flour. It’s okay if the batter is a bit lumpy—overmixing can lead to a dense cake.
- Add fruits like peaches and blueberries last, folding them in gently to keep them intact and evenly distributed.
Moist Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup plain Greek yogurt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 ½ cups fresh peaches, peeled and sliced
- 1 cup fresh blueberries
- Powdered sugar (optional, for dusting)
How Much Time Will You Need?
This delightful cake will take about 15 minutes for preparation and 40-50 minutes for baking. Plus, you’ll need a little time to cool it down before serving. In total, you’re looking at about 1 hour to 1 hour and 15 minutes. Perfect for a weekend treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour an 8-inch or 9-inch round cake pan to prevent the cake from sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help distribute the leavening agents evenly throughout the cake.
3. Mix Wet Ingredients:
In a large bowl, combine the Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract. Whisk everything together until the mixture is smooth and well combined—this is where your cake gets its moisture and flavor!
4. Combine Wet and Dry Ingredients:
Now it’s time to bring everything together! Gradually add the dry mixture into the wet mixture. Use a spatula to gently fold them together until just combined. Try not to overmix, as this can make the cake dense.
5. Add Fruits:
Carefully fold in the sliced peaches and blueberries, taking care to reserve a few berries to sprinkle on top of the cake later. This will give it a pretty finish!
6. Pour Into Pan:
Pour the batter into your prepared cake pan and smooth the top to make it even. Scatter the reserved blueberries and a few peach slices on top for decoration.
7. Bake:
Pop the cake into the oven and bake for 40-50 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center; it should come out clean.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely.
9. Serve:
Once fully cooled, dust the top with powdered sugar if you’d like, slice it up, and enjoy your delicious Moist Peach and Blueberry Greek Yogurt Cake!
FAQ: 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 thaw them first and drain any excess moisture. Toss them in a little flour before adding to the batter to help prevent them from sinking.
Can I Substitute Greek Yogurt with Something Else?
Absolutely! If you don’t have Greek yogurt on hand, you can use regular plain yogurt or sour cream. Both will work well, but keep in mind that the flavor may be slightly different.
How Should I Store Leftovers?
Store any leftover cake 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 make sure to let it come to room temperature before serving for the best texture!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly and store it at room temperature. You can dust it with powdered sugar just before serving to keep it looking fresh!
