Description
This Peach and Blueberry Greek Yogurt Cake is soft, fruity, and perfectly moist thanks to creamy Greek yogurt. It’s a simple, delicious bake for any season, especially summer.
Ingredients
Scale
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 g) Greek yogurt
- 2 tbsp milk
- 2 medium peaches, peeled and sliced
- 1 cup (150 g) fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or springform pan.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then mix in vanilla.
- Stir in Greek yogurt and milk until well combined.
- Gradually fold in dry ingredients just until combined.
- Fold in blueberries gently. Pour batter into the pan and smooth the top.
- Arrange peach slices on top and add a few extra blueberries.
- Bake 40–50 minutes, until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- Brush peaches with honey before baking for a glossy, sweet finish.
- Frozen blueberries can be used—rinse and toss in flour first.
- Store in an airtight container at room temp for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: yogurt cake, blueberry cake, peach dessert, summer cake, Greek yogurt baking