This Moist Peach and Blueberry Greek Yogurt Cake is a fruity delight! It combines juicy peaches and sweet blueberries, all wrapped in a soft, fluffy cake that’s super easy to make.
Baking with yogurt makes it extra moist, and I love how it keeps me feeling light even after a slice—or two! You can serve it at breakfast or with tea for a sweet pick-me-up. Yum!
Key Ingredients & Substitutions
Greek Yogurt: This is the star of the cake! It keeps the cake moist and adds a nice tang. You can use plain, full-fat or 2% yogurt. If you’re dairy-free, coconut yogurt is a great substitute!
Granulated Sugar: The sugar gives sweetness and helps with the cake’s structure. You can swap half for brown sugar for extra moisture or use alternatives like honey or maple syrup, but you’ll need to adjust the liquid in the recipe.
Vegetable Oil or Butter: I prefer vegetable oil for its lightness, but you can use melted butter for a richer flavor. If you’re looking for a healthier option, avocado oil or melted coconut oil also work well!
Peaches and Blueberries: Fresh fruit is best for flavor. If you can’t find peaches, you can use nectarines. Frozen berries can also work in a pinch but let them thaw and drain any excess moisture first.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to a tough cake, so it’s important to combine ingredients carefully. Here’s how:
- Mix the wet and dry ingredients just until you see no dry flour remaining.
- When folding in fruits, use a gentle motion to prevent breaking them.
- Use a spatula to scrape the bottom of the bowl to incorporate any dry bits.
Remember, it’s okay if there are a few lumps! They’ll bake out, and your cake will stay tender.
How to Make Moist Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup Greek yogurt (plain, full-fat or 2%)
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe peaches, peeled and diced
- 1 cup fresh blueberries
For Garnish:
- Optional: Powdered sugar for dusting
How Much Time Will You Need?
This delicious cake requires about 15 minutes for preparation and 40–45 minutes of baking time. Make sure to let it cool for a bit before serving. Total time, including cooling, is approximately 1 hour.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large bowl, combine the Greek yogurt, granulated sugar, and vegetable oil (or melted butter). Whisk everything together until it’s nice and smooth. It should look creamy and well-combined.
3. Add the Eggs and Vanilla:
Next, crack in the eggs one at a time. Make sure to beat well after each egg is added. This helps the mixture stay fluffy. Then, stir in the vanilla extract for a lovely aroma.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step helps to aerate the flour and mixes in the leavening agents evenly.
5. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Mix gently until just combined. It’s important not to overmix; a few lumps are okay! This helps keep the cake tender.
6. Fold in Fruits:
Carefully fold in the diced peaches and blueberries. Be gentle to avoid breaking the berries, which will help keep your cake beautiful and colorful!
7. Prepare for Baking:
Pour the batter into your prepared cake pan and smooth out the top with a spatula. This ensures the cake rises evenly.
8. Bake the Cake:
Place the cake in the preheated oven and bake for 40–45 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!
9. Cool Down:
Let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This prevents it from becoming soggy.
10. Serve and Enjoy:
Once the cake has cooled, dust the top with powdered sugar if you like. Cut a slice and enjoy this moist, flavorful cake bursting with peach and blueberry goodness!
Happy baking!
FAQ About Moist Peach and Blueberry Greek Yogurt Cake
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen peaches and blueberries! Just make sure to thaw them first and drain any excess moisture to prevent the batter from becoming too wet. Fold them in gently to avoid breaking them apart.
Can I Substitute the Greek Yogurt with Another Ingredient?
If you don’t have Greek yogurt, you can use regular yogurt, but the cake might be slightly less moist. Alternatively, unsweetened applesauce can be used for a lower-fat option, though the flavor will differ slightly.
How Should I Store Leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you prefer, you can wrap the cake in plastic wrap to keep it fresh.
Can I Make This Cake Ahead of Time?
Absolutely! This cake keeps well for a few days. You can bake it a day or two in advance, then let it cool completely, wrap it tightly, and store it. Just add powdered sugar right before serving for a fresh look!
