Peach and Blueberry Greek Yogurt Cake (Print Version)
A moist and delightful peach and blueberry cake made with Greek yogurt, perfect for summer gatherings!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
Greek Yogurt
02 -
Fresh Peaches
03 -
Blueberries
04 -
Sugar
05 -
Baking Powder
06 -
Eggs
→ Seasonings & Spices
07 -
Salt
→ Garnish & Toppings
08 -
Whipped Cream
09 -
Vanilla Ice Cream
→ Optional Extras
10 -
Vanilla Extract
11 -
Lemon Glaze
# Instructions:
01 -
First things first, preheat your oven to 350°F (175°C). This is where I get all excited, seeing that oven light glow. You should smell that warm air soon! Line a 9-inch round cake pan with parchment paper, and trust me, grease the sides too! I once thought I could skip that step and—oops! You know how that turned out.
02 -
In a bowl, whisk together your flour, baking powder, and a pinch of salt. Just a pinch! I once threw in a whole teaspoon and, uh, yeah. Not my best moment. Sift it if you want, but I’m messy enough as it is, so I usually skip that!
03 -
In another bowl, combine the Greek yogurt and sugar. Beat them together until it's smooth and creamy. This is where you can sneak a taste—just don’t eat it all! It smells so good that I can’t resist. I could honestly just eat that mix with a spoon!
04 -
Now, add in those eggs, one at a time, and mix until well blended. You’ll feel like a pro at this point! It’s all coming together, and it smells divine. Sometimes, I like to sing a little tune here, just keep the vibes high!
05 -
Gradually add the dry mix to the wet ingredients, stirring until just combined. Don’t overdo it! I’ve gone too far and ended up with a dense brick instead of a fluffy cake. We want it light and airy, not a workout in a slice!
06 -
Finally, gently fold in the peaches and blueberries. Just be careful! I’ve squished them too hard before, and it turned into a colorful mush! Spoon that batter into your prepared pan and spread it evenly. The anticipation is real at this point!
# Notes:
01 -
Always check the freshness of your baking powder-it makes a world of difference! Don’t over-mix the batter; a few lumps are totally okay! Let the cake cool in the pan for a few minutes before transferring; it avoids breaking!
# Tools You'll Need:
01 -
Oven
02 -
mixing bowls
03 -
whisk
04 -
spatula
05 -
cake pan
# Nutrition Facts (Per Serving):
Calories: 220
Total Fat: 8g
Total Carbohydrate: 30g
Protein: 6g