Description
This Peach Blueberry Cake is a wonderfully tender cake thanks to the Greek yogurt in the cake batter. This cake is beginner friendly and requires no fancy mixing techniques. It’s loaded with fresh, juicy peaches and blueberries that sit on top of the cake batter and nestle into the cake as it bakes. A dusting of powdered sugar adds the perfect finishing touch to this light, moist cake.
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
-
1/2 teaspoon salt
- 2 medium yellow peaches, peeled and sliced
- 1 cup fresh blueberries
Instructions
1. Preheat oven to 350F. Line the bottom of an 8-inch round cake pan with a circle of parchment paper. Spray the sides of the pan with nonstick cooking spray.
2. In a large bowl, add sugars, butter, egg, Greek yogurt and vanilla extract. Whisk to combine. Add in sifted flour, baking powder, baking soda and salt. Stir with a wooden spoon or spatula just until combined. The batter will be thick.
3. Pour batter into prepared pan. Arrange ½ peaches and ½ blueberries over cake.
4. Bake in preheated oven 25 minutes, then remove and arrange remaining fruit (this is so that the fruit will remain on top of the cake as the cake batter rises). Bake additional 25-30 minutes, or until a toothpick inserted into the center comes out clean, tenting with aluminum foil if needed so the top doesn’t get too dark.
5. Set pan on a wire cooling rack and allow the cake to fully cool in the pan.
6. When ready to serve, and cake is fully cool, turn cake out onto plate, then flip cake over onto another plate so that the blueberries and peaches are facing up and are on top. Dust the top of the cake with powdered sugar and enjoy!
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American