I had some leftover Peaches and Blueberries from this summer and decided to make a summer cake as a pick me up. This Cake is dense almost like a bread which made it perfect for a hardy breakfast snack. But also a nice complimentary dish to have with milk after dinner.
For this cake, I decided to use a spring-form because my least favorite part of baking is trying to release the cake from the pan. I also lined the bottom with aluminum foil and cooking spray to ensure I’m spending my time eating the cake instead of releasing it from the pan. The yogurt makes for a light yet creamy flavor. And the tangy taste offsets the sweetness of the blueberries and peaches.
Id err on the side of more fruit than less for a more moist cake. But less fruit if you prefer a more crumbly cake.
Peach and Blueberry Yogurt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 oz butter softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup Greek yogurt
- 2 peaches sliced into wedges
- 6 oz blueberries
- 1 teaspoon granulated sugar
- Use 9x3-inch springform pan
Instructions
- Preheat oven to 350°F , Grease the bottom and sides of a cake pan, preferably a spring pan.
- Sift flour, baking powder, baking soda, together into a medium bowl.
- In a separate bowl, beat butter, sugar, and 2 eggs until fluffy, 2-3 minutes on high speed.
- Add vanilla and Greek yogurt and continue beating for about 1 more minute.
- Keeping the mixer speed low, mix in the flour mix until combined.
- Pour batter to the springform pan.
- Push Sliced Peaches and Blueberries into the mix. Then top with sliced peaches, and blueberries. Sprinkle the fruit with 1 teaspoon granulated sugar.
- Bake until cake turns golden, about 45 mins to 1 hour, depending on your oven.
- Cool and Enjoy!
