Peach and Blueberry Greek Yogurt Cake
This Peach and Blueberry Greek Yogurt Cake combines fresh fruit with Greek yogurt for a moist, delicious dessert.
Equipment
- 9” springform pan
- Mixer
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients
- 4 oz butter softened
- 1 cup sugar
- 1 teaspoon sugar divided
- 2 whole eggs
- ½ teaspoon vanilla
- ½ cup Odyssey Blueberry Greek Yogurt
Fruits
- 1 whole peach skin on and sliced into wedges
- 6 oz blueberries
- powdered sugar optional
Instructions
Baking Instructions
- Preheat oven to 350°F. Prepare a 9” springform pan with nonstick cooking spray.
- In a medium bowl, combine flour, baking powder and baking soda.
- In the bowl of a mixer, add butter, 1 cup of sugar and eggs and beat on high speed for about 2-3 minutes or until light and fluffy. Add vanilla and Greek yogurt and continue beating for 1 more minute.
- With the mixer speed on low, slowly add the flour mix until combined. Do not overmix.
- Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon of sugar.
- Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven.
- When the cake is done baking, let it cool for about 10 minutes and then release the cake from the springform pan.
- Transfer to serving platter and add a light dusting of powdered sugar on top. Slice and enjoy!
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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