Description
This Peach Blueberry Cake is a delightful summer dessert featuring a moist, tender crumb infused with fresh peaches and juicy blueberries. The cake combines creamy Greek yogurt, butter, and vegetable oil for a rich texture, topped with fresh fruit and a light dusting of powdered sugar. Perfect for warm-weather gatherings or a refreshing treat, this cake offers a fruity, mildly sweet flavor that celebrates seasonal produce.
Ingredients
Scale
Dry Ingredients
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 150 g granulated sugar
- 85 g butter, room temperature
- 2 large eggs, room temperature
- 150 g Greek yogurt, room temperature
- 25 g vegetable oil, room temperature
- 1 teaspoon vanilla extract
Fruits
- 2 slightly firm peaches
- 100 g fresh blueberries
Topping
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 170ºC (340ºF) on a conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking and ensure even baking.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use in the batter.
- Cream Butter and Sugar: Using a stand mixer or large bowl, cream the room temperature butter and granulated sugar on high speed for 3 minutes until the mixture becomes light, fluffy, and pale in color.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing on low speed after each addition until fully combined to maintain batter consistency.
- Combine Dry and Wet Ingredients: Add half of the sifted dry ingredients to the mixture at low speed, mixing just until combined. Then add Greek yogurt, vegetable oil, and vanilla extract, mixing until incorporated. Finally, add the remaining dry ingredients and mix gently until the batter is just combined to avoid overmixing.
- Fold Batter: Use a rubber spatula to fold the batter gently, ensuring all ingredients are thoroughly combined and the batter is smooth and uniform.
- Assemble Cake with Fruit Toppings: Pour the batter into the prepared springform pan, spreading it evenly. Clean and slice the peaches into thin slices, arrange them evenly on top of the batter, then scatter fresh blueberries over the peaches.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out clean when the cake is done.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully release and remove the springform pan ring. Allow the cake to cool completely at room temperature.
- Finish and Serve: Once fully cooled, dust the cake lightly with powdered sugar before slicing and serving to add a delicate sweetness and attractive finish.
Notes
- Make sure all ingredients are at room temperature for optimal mixing and texture.
- Do not overmix the batter after adding flour to keep the cake tender and avoid toughness.
- Slightly firm peaches are best to hold shape during baking without turning mushy.
- You can substitute the Greek yogurt with sour cream for a slightly different flavor and texture.
- For a gluten-free option, use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
