This Easy Peach and Blueberry Greek Yogurt Cake is a fruity treat that’s perfect for any occasion! It’s moist and fluffy, packed with juicy peaches and blueberries that burst with flavor.
I love how simple this cake is to whip up! Just mix the ingredients, fold in the fruit, and bake. It’s a great way to enjoy fresh fruit, and it smells amazing while baking!
Key Ingredients & Substitutions
Flour: All-purpose flour works best here for a light texture. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It usually works well in cakes like this.
Greek Yogurt: I recommend plain Greek yogurt for the best flavor and texture. You can substitute it with unsweetened regular yogurt or, for a dairy-free option, try almond or coconut yogurt.
Sugar: Granulated sugar is standard, but you can use coconut sugar or honey for a different sweetness. Just keep in mind that honey will change the texture slightly, so you might need to reduce the liquid slightly.
Peaches and Blueberries: Fresh fruits are ideal, but frozen fruits can be a great alternative. Just make sure to thaw and drain them before adding to the batter to avoid extra moisture. You can also mix in other fruits like strawberries or raspberries!
How Do I Ensure My Cake Is Moist and Fluffy?
The texture of this cake depends on a few key steps. First, when mixing the batter, be cautious! Overmixing can lead to a dense cake. Stir just until combined, and you’ll find a light, fluffy texture.
- Use room temperature ingredients. This helps the batter mix better!
- Fold in the fruit gently. This preserves the air bubbles in your batter.
- Don’t open the oven door too soon while baking. This can cause the cake to sink.
Once baked, allowing it to cool in the pan for just 10 minutes helps keep moisture within the cake. If you want a little extra moisture, consider adding a glaze on top with powdered sugar and a bit of milk!
How to Make Easy Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ⅓ cup vegetable oil (or mild olive oil)
- 1 cup Greek yogurt (plain, full fat or 2%)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh peaches, peeled and diced
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake requires about 15 minutes for preparation and 40-45 minutes for baking, leading to a total time of about 1 hour. After baking, you will want to allow it to cool before enjoying, which takes another 10 minutes in the pan and additional time on a wire rack. So, all in all, about an hour and a half from start to enjoying your delicious creation!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure your cake doesn’t stick when it’s done.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and salt, ensuring a well-risen cake!
3. Mix Wet Ingredients:
In a large bowl, combine the granulated sugar and vegetable oil, mixing until they are well incorporated. Then, add the Greek yogurt, eggs, and vanilla extract. Mix everything together until it’s nice and smooth.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cake dense.
5. Add the Fruit:
Gently fold in the diced peaches and blueberries into the batter. This adds yummy fruit flavor to every bite!
6. Bake the Cake:
Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
7. Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This ensures it remains moist and doesn’t sweat in the pan.
8. Dust and Enjoy:
If desired, dust the cooled cake with powdered sugar for a lovely finishing touch before slicing and serving. Enjoy this moist and fruity Greek Yogurt Cake as a sweet treat or dessert!
Happy Baking! Enjoy this delightful cake filled with the wonderful flavors of peach and blueberry!
FAQ for Easy Peach and Blueberry Greek Yogurt Cake
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen peaches and blueberries! Just be sure to thaw and drain them first to prevent excess moisture in the batter. Tossing the frozen fruit in a bit of flour can also help them stay suspended in the batter while baking.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, you can substitute it with plain regular yogurt or even buttermilk for a similar texture. For a dairy-free option, try using almond or coconut yogurt.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for about a week. If you prefer it chilled, refrigerating it is a great option! Just make sure to bring it to room temperature before serving for the best flavor.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature or in the fridge. Dust with powdered sugar just before serving to keep it looking fresh.
