Description
Moist peach and blueberry cake made with Greek yogurt for a tender crumb and fresh summer flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 oz butter softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup low-fat Greek yogurt
- 2 peaches sliced into wedges
- 6 oz blueberries
- 1 teaspoon granulated sugar
Instructions
- Preheat oven to 350°F and prepare a 9×3-inch springform pan with parchment paper.
- Sift flour, baking powder, and baking soda together.
- Beat butter, sugar, and eggs until light and fluffy.
- Mix in vanilla and Greek yogurt until creamy.
- Add dry ingredients and mix just until combined.
- Transfer batter to pan.
- Arrange peaches and blueberries on top.
- Sprinkle fruit with sugar.
- Bake about 1 hour until golden and cooked through.
- Cool in pan for 40 minutes before removing and serving.
Notes
- Use ripe but firm peaches.
- Do not overmix the batter.
- Store leftovers refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 274
- Sugar: 26
- Sodium: 192
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.4
- Carbohydrates: 41
- Fiber: 1
- Protein: 5
- Cholesterol: 58