Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup diced peaches, fresh or canned
- 1/2 cup blueberries, fresh or frozen
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the Greek yogurt and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the diced peaches and blueberries until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to use frozen blueberries if fresh are not available; there’s no need to thaw them before adding to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg