Sunday was a rather rainy, oppressively humid, relaxing, fabulous, lazy, stay-in-the-house kinda day. What better kind of day to bake a beautiful treat like this Greek yogurt cake with fresh, juicy, ripe peaches…
and tart, tangy, locally-grown blueberries…
for a lovely dessert!
OH How Yummy…
and OH How Beautiful!
Moist and sweet – but not too sweet, bursting with fresh summer fruit flavor, delicious warm or cold, amazing alone – and possibly even more amazing with a dollop of whipped cream or melting vanilla ice cream.
Hope you’ll give this a try.
Here is the recipe slightly adapted from JuliasAlbum.
Fresh Peach and Blueberry Greek Yogurt Cake
- 1/2 stick (1/4 cup) butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup Greek vanilla yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
- 3 fresh, ripe peaches, sliced into wedges
- 1 cup fresh blueberries
- 1 Tbsp raw or granulated sugar
- 1/4 cup powdered sugar
Preheat oven to 350°F. Spray the side and bottom of a 9″ springform pan with Pam cooking spray. Line bottom with parchment paper, and spray it too.
Cream butter, sugar, and eggs until light and fluffy for approx. 2-3 minutes on high speed of an electric mixer. Add vanilla and Greek yogurt, and continue beating for another minute.
With the mixer on low, add baking powder, baking soda, and then flour, and mix just until combined.
Pour batter into the prepared pan. Top with two of the peaches, sliced, and two-thirds of the blueberries in any design you like. Sprinkle the fruit with sugar.
Bake for 30 minutes. Pull cake out and add the third peach, sliced, and the remaining blueberries. Return to oven, and continue baking for 15-20 more minutes until cake is golden, and a toothpick inserted into the center comes out clean.
Allow to cool in pan for about 40 minutes, and then release cake from the springform pan. Sprinkle with powdered sugar, and serve warm or cold. Enjoy!
Cheers & Hugs,