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Peach and Blueberry Greek Yogurt Cake

Peach and Blueberry Greek Yogurt Cake That's Simply Irresistible

This Peach and Blueberry Greek Yogurt Cake is a low-fat dessert delighting with fresh fruit flavors and moist texture.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour can swap with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking powder ensure it's fresh for optimal results.
  • 0.5 teaspoon Baking soda do not substitute unless absolutely necessary.
  • 4 oz Butter can substitute with coconut oil for a dairy-free option.
  • 1 cup Sugar could use less for lower sweetness or a sugar substitute.
  • 2 large Eggs egg substitutes like flax eggs can be used for vegan diets.
  • 0.5 teaspoon Vanilla use pure vanilla extract for best results.
  • 0.5 cup Greek yogurt dairy-free yogurt can be used for a vegan option.
  • 2 Peaches adds freshness and flavor; frozen peaches work if fresh are unavailable; thaw and pat dry before using.
  • 6 oz Blueberries frozen blueberries can be added directly without thawing.
  • 1 teaspoon Granulated sugar can be omitted if desired.

Equipment

  • 9x3-inch springform pan

Method
 

Step‑by‑Step Instructions for Peach and Blueberry Greek Yogurt Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x3-inch springform pan with butter or cooking spray and line the bottom with parchment paper.
  2. In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of baking soda.
  3. In another bowl, combine 4 ounces of softened butter with 1 cup of sugar and beat until light and fluffy. Add 2 eggs and 0.5 teaspoon of vanilla, beat until combined, then fold in 0.5 cup of Greek yogurt until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients with a spatula until just combined. The batter should be thick but smooth.
  5. Transfer the batter to the prepared pan and arrange the sliced peaches and blueberries on top. Sprinkle 1 teaspoon of granulated sugar over the fruit.
  6. Bake for about 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Once baked, allow to cool in the pan for about 40 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to maintain a light texture. Store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.

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