Peach Blueberry Greek Yogurt Cake Recipe

Indulge in a delightful balance of sweet and tangy with our Peach Blueberry Greek Yogurt Cake! This moist and tender cake, packed with juicy peaches and bursting blueberries, gets an incredible boost of richness and tang from creamy Greek yogurt. It’s the perfect treat for breakfast, brunch, or a light dessert, offering a taste of summer in every bite.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup plain Greek yogurt (full-fat or 2%)
• 1 cup fresh or frozen peaches, diced (peeled if desired)
• 1 cup fresh blueberries
• Optional: Zest of 1 lemon (for extra brightness)
• Optional: Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. If using lemon zest, whisk it in here as well.
3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate adding the dry ingredients mixture and the Greek yogurt to the wet ingredients, starting and ending with the dry. Mix on low speed until just combined, being careful not to overmix.
6. Gently fold in the diced peaches and blueberries using a spatula.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
10. Dust with powdered sugar before serving, if desired.