Description
This cake tastes like a sun-kissed summer morning. It’s a family favorite that began one lazy Sunday when we had extra peaches and blueberries. The Greek yogurt makes it extra moist, and the fruit brings a juicy burst in every bite. It’s perfect for breakfast, brunch, or a light dessert with tea. Go ahead—bake some sunshine into your day.
Ingredients
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
4 oz butter, softened
1 cup sugar
2 eggs
½ tsp vanilla extract
½ cup low-fat Greek yogurt
2 peaches, sliced into wedges
6 oz blueberries
1 tsp granulated sugar (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment.
In a bowl, whisk flour, baking powder, and baking soda.
In another bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla and yogurt, mixing well.
Gradually add dry ingredients to the wet mix, stirring just until combined.
Pour batter into the pan. Arrange peach slices and blueberries on top. Sprinkle with 1 tsp sugar.
Bake for 45–50 minutes, or until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a rack.
Notes
Sweet, tangy, and beautifully balanced—this cake turns ordinary days into something special.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 220 per serving
- Sugar: 18g per serving
- Fat: 9g per serving
- Carbohydrates: 31g per serving
- Protein: 4g per serving