- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (or coconut sugar for a deeper flavor)
- 1/4 cup neutral oil (like vegetable or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt (non-fat or full-fat both work)
- 1 medium peach, diced (about 1 cup)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Topping:
- 1 tablespoon coarse sugar (optional, for a sparkly crust)
- 1/4 teaspoon ground cinnamon (optional, for extra warmth)
Optional Garnish:
- Powdered sugar, for dusting
- Fresh mint leaves or peach slices, for presentation
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease an 8x8-inch square baking pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine the Wet Ingredients
- In a large mixing bowl, whisk together the sugar and oil until combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Stir in the Greek yogurt until the mixture is smooth and creamy.
4. Assemble the Batter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix—small lumps are okay.
- Gently fold in the diced peaches and blueberries using a spatula. If using frozen berries, toss them lightly in flour first to prevent sinking.
5. Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Sprinkle the top with coarse sugar and a dusting of cinnamon for a sweet, crunchy crust (optional).
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).
6. Cool and Serve
- Allow the cake to cool in the pan for 10–15 minutes before slicing.
- Dust with powdered sugar just before serving, if desired.
- Slice and enjoy warm or at room temperature.
Tips for Success
- Prevent Sinking Fruit: Toss frozen blueberries in a little flour before folding them into the batter to help them stay suspended.
- Use Ripe Peaches: Ripe, juicy peaches will add natural sweetness and moisture to the cake.
- Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
- Add a Citrus Twist: Add 1 teaspoon of lemon zest to the batter for a bright, summery flavor.
- Store Properly: Keep leftovers covered at room temperature for up to 2 days or refrigerated for longer freshness. Reheat slices in the microwave for a warm treat.
Why This Recipe Works
This Peach and Blueberry Greek Yogurt Cake combines the natural sweetness of fresh fruit with the tenderizing power of Greek yogurt to create a moist, flavorful cake that’s light yet satisfying. The peaches provide a soft, juicy texture, while the blueberries add bursts of tartness and vibrant color. Whether served as a breakfast treat, a brunch centerpiece, or a dessert, this cake is a crowd-pleaser that feels indulgent but doesn’t weigh you down.
Conclusion: A Cake That Celebrates Summer’s Best Flavors
Whether you’re savoring it with a morning cup of coffee, sharing it at a summer gathering, or indulging in a slice as dessert, this Peach and Blueberry Greek Yogurt Cake is a celebration of seasonal produce and simple, wholesome ingredients. Its juicy fruit, tender crumb, and subtle sweetness make it a standout dish that’s as fun to share as it is to eat. Plus, its versatility means you can enjoy it anytime, anywhere.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this peach and blueberry cake might just inspire others to try it too! ❤️🍑✨