This Moist Peach and Blueberry Greek Yogurt Cake is a fruity delight! It’s soft, fluffy, and packed with juicy peaches and sweet blueberries, all made better with creamy Greek yogurt.
Honestly, this cake is not just tasty; it smells amazing while baking! I love serving it warm with a scoop of ice cream on top for a little extra fun. Who doesn’t love a sweet treat? 🍰
Key Ingredients & Substitutions
Greek Yogurt: This is a key ingredient that adds moisture and tang to the cake. If you don’t have Greek yogurt, you can use regular plain yogurt or buttermilk. It won’t be quite as thick, but it’ll still work well.
Peaches: Fresh peaches are best for flavor. If they’re out of season, try canned peaches (well-drained) or even frozen peaches, but make sure to thaw and drain them first to avoid extra moisture.
Blueberries: Fresh blueberries are wonderful, but you can swap them for frozen ones if necessary. Just use them straight from the freezer without thawing to prevent them from bleeding into the batter too much.
Butter: Unsalted butter is preferred so you can control the saltiness. In a pinch, you could use vegetable oil or coconut oil for a dairy-free option, but using butter gives the best flavor.
How Do I Ensure My Cake Turns Out Perfectly Moist?
To keep your cake moist, proper mixing and baking are crucial. Here are some tips:
- Don’t overmix your batter once you add the dry ingredients. Just mix until combined for a tender crumb.
- Use room temperature ingredients. This helps everything blend smoothly for a nice texture.
- Check it early while baking. Ovens can vary, so start checking 5 minutes before the recommended time. A toothpick should come out clean but moist, not wet.
- Avoid opening the oven door frequently; it can cause the cake to collapse.
These little tricks will help you bake the best moist cake possible! Enjoy your baking adventure!
Moist Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ¼ cups Greek yogurt (full-fat recommended)
- 1 tsp vanilla extract
- 2 ripe peaches, peeled and sliced
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 40-45 minutes to bake. After baking, let it cool before serving, which will take around 10 minutes in the pan, plus additional cooling time on a wire rack. Overall, set aside about 1 hour and 10 minutes to enjoy this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9-inch round cake pan and grease it with butter or cooking spray. If you like, you can also dust it with flour or line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these ingredients together until everything is well combined. This helps ensure that your cake rises nicely as it bakes!
3. Cream Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer or a whisk, cream them together until the mixture becomes light and fluffy. This should take about 2-3 minutes.
4. Add Eggs:
Crack in the eggs, one at a time, mixing well after each addition. This helps the eggs incorporate smoothly into the batter.
5. Add Yogurt and Vanilla:
Next, stir in the Greek yogurt and vanilla extract to the butter and egg mixture. Mix until everything is well combined. You want a smooth and creamy texture.
6. Combine Dry and Wet Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Mix gently until just combined. Be careful not to overmix, as this can make the cake dense!
7. Fold in the Fruits:
Gently fold in the sliced peaches and blueberries. If you want to be a bit fancy, save a few pieces of fruit to place on top of the cake later for decoration.
8. Pour and Spread the Batter:
Pour the batter into your prepared cake pan. Use a spatula to spread it evenly so it bakes uniformly.
9. Decorate the Top:
If you saved some peaches and blueberries, now’s the time to arrange them on top of the batter for a beautiful finish!
10. Bake:
Place your cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs (but not wet batter), it’s ready to come out!
11. Cool the Cake:
Once baked, allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important for the best texture!
12. Dust and Serve:
If you like, dust the cooled cake with powdered sugar just before serving, and enjoy this moist, fruity masterpiece!
Happy baking and enjoy your delicious Moist Peach and Blueberry Greek Yogurt Cake!
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 keep them frozen until you mix them into the batter to prevent them from bleeding too much. There’s no need to thaw them beforehand!
How Can I Make This Cake Gluten-Free?
If you want to make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one that can be used as a 1:1 replacement for regular flour for best results.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing!
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to experiment with other fruits like raspberries, blackberries, or even diced apples. Just be mindful of the moisture content, as some fruits may make the cake wetter than desired.
