Description
This delightful Peach Blueberry Cake is a perfect summer dessert bursting with fresh fruit flavors. Moist and tender, made with Greek yogurt and fresh peaches and blueberries, it’s an easy-to-make cake that’s light, flavorful, and beautifully topped with seasonal fruit and a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
Wet Ingredients
- 85 g butter, room temperature
- 2 large eggs, room temperature
- 150 g Greek yogurt, room temperature
- 25 g vegetable oil, room temperature
- 1 teaspoon vanilla extract
Fruit Topping
- 2 slightly firm peaches
- 100 g fresh blueberries
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat oven and prepare pan: Preheat your oven to 170ºC (340ºF) on a conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking and for easy removal later.
- Sift dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside this mixture for later use in the batter.
- Cream butter and sugar: In a large bowl or using a stand mixer, cream the butter and granulated sugar on high speed for 3 minutes until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add eggs: Add the eggs one at a time, mixing on low speed just until each is incorporated to maintain the batter’s aeration.
- Combine with dry ingredients and add wet: Mix in half of the sifted dry ingredients on low speed until just combined. Then mix in Greek yogurt, vegetable oil, and vanilla extract until incorporated. Add the remaining dry ingredients and mix gently until just combined to avoid overmixing.
- Fold the batter: Use a rubber spatula to gently fold the batter to fully incorporate all ingredients evenly and maintain a light texture.
- Prepare the fruit and assemble: Pour the batter into the prepared springform pan and spread evenly. Clean and slice the peaches, then arrange them neatly on top of the batter. Scatter the fresh blueberries over the peaches to distribute the fruit flavor throughout the cake.
- Bake the cake: Bake in the preheated oven for 30-35 minutes or until a cake tester inserted into the center comes out clean, indicating the cake is properly cooked through.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then carefully release and remove the springform pan. Let the cake cool completely to room temperature to set the crumb.
- Finish and serve: Once the cake is fully cooled, dust the top with powdered sugar for a delicate, sweet finish before serving.
Notes
- Ensure all wet ingredients are at room temperature to encourage even mixing and a smooth batter.
- Do not overmix the batter after adding the dry ingredients to keep the cake light and fluffy.
- Use slightly firm peaches to hold their shape during baking and to avoid excess moisture.
- The springform pan makes it easy to remove the delicate cake without damage.
- Powdered sugar can be substituted with a light glaze if preferred for a different finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
