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Peach Blueberry Yogurt Cake

Prep Time:

Cook Time:

50 mins

Serves:

8-10

Category:

Dessert

Author:

Jodi Hoffmann

30 mins

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About the Recipe

lemon
lemon
whisk

I modified the original recipe by reducing the sugar by half to 1/2 cup (ripe fruit is naturally sweet), but, if you prefer a sweeter cake, add 3/4 cup of sugar instead of 1/2 cup. I also added diced peaches and blueberries to the batter. Since I only use unsalted butter, I added 1/4 tsp of salt, and I reduced the baking time by 10 minutes.

Ingredients


1&1/2 cups of all purpose flour

1 tsp of baking powder

1/2 tsp baking soda

1/4 tsp of salt

5 TBSP of room temp butter (I prefer unsalted; see note above)

1/2 cup of sugar - if you like your cake sweet, use 3/4 cup of sugar

2 eggs room temp

1 tsp of vanilla

1/2 cup of plain Greek style yogurt

1 cup of fresh blueberries divided: save 1/4 cup for the top and 3/4 cup for the batter

3 peaches, skins removed. Slice 2 and 1/2 peaches for the top and dice the remaining peach for the batter


Frying Pan
cupcake
cupcake

Preparation

Step 1:

Preheat the oven to 350 degrees F. Grease the sides and bottom of a 9"x3" springform pan with 1 TBSP of butter or cooking spray. Line the bottom of the pan with parchment paper if you have some.


Step 2:

Sift the flour, baking powder, baking soda and salt in a medium bowl and set aside.


Step 3:

In a separate bowl, beat 4 TBSP of butter with sugar until blended well. Add the eggs one at a time and continue to beat. Add the vanilla and the Greek style yogurt until incorporated.


Step 4:

With the beaters off, add the flour mixture and then blend on low. Before the flour mixture is blended with the wet ingredients, add the diced peaches, and 3/4 cup of blueberries, and blend just to incorporate. If using a KitchenAid mixer, be sure to incorporate the batter at the bottom of the mixing bowl.


Step 5:

Transfer the cake batter to the springform pan. Top with the sliced peaches and scatter the remaining 1/4 cup of blueberries on top. Bake on the middle rack in the oven for 50 minutes (or until a cake tester come out clean).


Step 6:

Allow the cake to cool for15 minutes before releasing it from the springform pan and allow it to cool on a baking rack for another 20 minutes. Gently lift the cake off the bottom of the pan and remove the plarchment paper if used.


Step 7:

If desired, serve with a dollop of sour cream and brown sugar mix: 1/2 cup of reduced fat sour cream mixed with 4 tsp of lightly packed brown sugar. Stir the two together until the sugar 'melts' into the sour cream.

hand mixer

Buon Appetito!

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