Peach Blueberry Greek Yogurt Cake – Easy & Delicious

Get ready to bake the most delightful Peach Blueberry Greek Yogurt Cake! This incredibly easy recipe combines the tangy goodness of Greek yogurt with sweet peaches and juicy blueberries, resulting in a wonderfully moist and flavorful cake that’s perfect for any occasion. It’s so simple to make, you’ll be enjoying a slice of this delicious treat in no time!

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plain Greek yogurt (full-fat or low-fat)
• ½ cup vegetable oil (or melted unsalted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen diced peaches (about 2 medium peaches)
• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square baking dish.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
3. In a separate medium bowl, whisk together the Greek yogurt, vegetable oil (or melted butter), eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the diced peaches and blueberries. If using frozen fruit, do not thaw them first as this can make the batter too wet.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
8. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve plain, or with a dusting of powdered sugar, a dollop of whipped cream, or extra Greek yogurt.