This moist peach and blueberry Greek yogurt cake is a tasty treat that’s packed with juicy fruits and creamy yogurt. It’s light, fluffy, and perfect for any time of day!
Honestly, who can resist the sweet burst of blueberries and peaches in every bite? This cake makes my mornings feel extra special. Enjoy it with a cup of coffee or tea for the best combo!
Key Ingredients & Substitutions
Greek Yogurt: This is a crucial ingredient that adds moisture and richness to the cake. If you need a dairy-free option, almond or coconut yogurt works well. I love using plain Greek yogurt, but you can experiment with vanilla-flavored ones for extra sweetness!
Peaches: Fresh peaches give the best flavor, but you can use canned or frozen peaches if you’re in a pinch. Just make sure to drain canned peaches well, and if using frozen, thaw and pat them dry. I sometimes mix in nectarines for a fun twist!
Blueberries: Fresh is best, but you can substitute with frozen blueberries. Just toss them in flour to prevent them from sinking to the bottom of the cake. I love adding a handful of raspberries for an extra burst of flavor!
Butter: If you want to make this cake a bit lighter, you can substitute half of the butter with applesauce. It keeps the cake moist without all the fat. You can also use coconut oil if you prefer a dairy-free option.
How Do I Ensure My Cake Doesn’t Sink in the Middle?
One common issue with cakes is sinking in the middle, but you can easily avoid it with a few tips:
- Make sure all ingredients are at room temperature before starting. This helps everything mix evenly.
- Don’t overmix the batter; mix just until the dry ingredients are incorporated.
- Be cautious of the baking time. Start checking at 45 minutes. A toothpick should come out clean or with a few crumbs, not wet batter.
- Let the cake cool in the pan for a bit before transferring it to a wire rack. This helps it set better.
With these tips and ingredient swaps, your Moist Peach and Blueberry Greek Yogurt Cake will turn out perfect every time! Enjoy!
How to Make 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
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups fresh peaches, peeled and diced
- 1 cup fresh blueberries
For Topping (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
To prepare this delicious cake, you’ll need about 15 minutes for prep and 45-50 minutes for baking. After that, allow an additional 10 minutes of cooling in the pan, plus time to cool completely on a wire rack. In total, you’re looking at roughly 1 hour and 15 minutes before it’s ready to serve!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take an 8-inch round or square cake pan, grease it lightly, and then sprinkle with flour. This will help ensure your cake comes out easily after baking!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents in your flour. Set the bowl aside to focus on the wet ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer. Continue beating for about 3-4 minutes until the mixture is light and fluffy. This incorporates air into the batter for a nice rise!
4. Add the Eggs and Flavor:
Add the eggs into the butter and sugar mixture one at a time, mixing well after each addition. Then, mix in the vanilla extract. This will add lovely flavor and moisture to your cake.
5. Incorporate the Greek Yogurt:
Next, fold in the Greek yogurt, blending until smooth and fully combined. The yogurt adds moisture and richness to the cake!
6. Combine Wet and Dry Ingredients:
Carefully add the dry mixture into the bowl with the wet ingredients. Use a spatula to fold the flour mixture into the batter just until combined. Be gentle—overmixing can make the cake dense!
7. Add the Fruits:
Now it’s time for the star ingredients! Gently fold in the diced peaches and fresh blueberries. This will distribute the fruit evenly throughout the cake.
8. Pour the Batter and Bake:
Pour the batter into your prepared cake pan and smooth out the top. Pop it into the preheated oven and bake for 45–50 minutes. The cake is ready when a toothpick inserted into the center comes out clean!
9. Cool the Cake:
Once the cake is baked, carefully remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This prevents it from becoming soggy on the bottom.
10. Serve and Enjoy:
If you’d like, dust the top with powdered sugar for a lovely finish before slicing. Serve it with a cup of coffee or tea and enjoy every moist, fruity bite of your Peach and Blueberry Greek Yogurt Cake!
Happy baking and enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fruits Instead of Fresh?
Absolutely! If using frozen peaches or blueberries, make sure to thaw them and drain any excess moisture before folding them into the batter. Tossing them in a little flour can help prevent them from sinking to the bottom during baking.
Can I Substitute the Greek Yogurt?
Yes, you can substitute plain Greek yogurt with sour cream or a non-dairy yogurt like almond or coconut yogurt if you’re looking for a dairy-free option. Both will keep the cake moist and add a similar tangy flavor!
How Can I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze individual slices for up to 2 months. Just be sure to wrap them well to prevent freezer burn!
Can I Make This Cake ahead of time?
Certainly! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap or foil and store it at room temperature. You can dust with powdered sugar right before serving for a fresh look!
