This Healthy Peach and Blueberry Greek Yogurt Cake is light and fruity, making it a perfect snack or dessert. The mix of juicy peaches and sweet blueberries keeps it fresh and tasty!
Whenever I make this cake, it disappears fast. Who can resist that fluffy texture and yummy fruit combo? Plus, it’s easy to whip up, perfect for any day of the week!
Key Ingredients & Substitutions
All-Purpose Flour: I often use whole wheat flour for a healthier touch. It adds a nice nuttiness and extra fiber. If gluten is a concern, consider using almond flour or a gluten-free blend instead.
Sugar: You can swap granulated sugar with coconut sugar for a lower glycemic index. Maple syrup or honey can also work; just reduce the liquid in the recipe slightly if using wet sweeteners.
Greek Yogurt: It’s crucial for moisture and texture. If you want a dairy-free option, try unsweetened almond or coconut yogurt, which still provides creaminess.
Egg: For a vegan version, you could use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let it sit to thicken). This works great without affecting the taste much.
How Do You Bake the Perfect Cake Without Overmixing?
Mixing the batter just right is key. Overmixing can lead to a dense cake, which is not what you want here! Here are some tips:
- Combine the wet and dry ingredients separately, ensuring they are nicely mixed before combining.
- Once you pour the wet mixture into the dry, use a rubber spatula or wooden spoon and fold gently until no dry flour remains.
- A few lumps are okay! If you see dry spots, you can give a gentle fold, but don’t keep stirring.
This technique helps maintain a light, fluffy texture that you’ll love in your peach and blueberry cake!
Healthy Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup all-purpose flour (or whole wheat flour for extra healthiness)
- 1/2 cup granulated sugar or coconut sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup plain Greek yogurt (preferably nonfat or low-fat)
- 1 large egg
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
For The Topping:
- 2 medium ripe peaches, sliced into thin wedges
- 1/2 cup fresh blueberries
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prepare and around 35-40 minutes to bake. After baking, let it cool for about 15 minutes before serving. So, you’re looking at about an hour total, perfect for a quick dessert or snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, grab a 9-inch round cake pan. Grease it well with a little oil or butter, or you can line it with parchment paper for an easier cleanup later.
2. Mix Your Dry Ingredients:
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk these together well until everything is evenly mixed. This helps ensure your cake will rise evenly!
3. Prepare the Wet Ingredients:
In a separate bowl, mix together the Greek yogurt, egg, vegetable oil, and vanilla extract until everything is smooth. This blend adds moisture and flavor to your cake.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the dry ingredients. Using a spatula, gently fold them together until just combined. Be careful not to overmix; a few lumps are totally okay!
5. Get the Batter into the Pan:
Transfer your batter into the prepared cake pan, smoothing the top with a spatula. It should be nicely spread out and even from edge to edge.
6. Add the Fresh Fruit:
Arrange the sliced peaches beautifully on top of your batter in a circular pattern. Then sprinkle the fresh blueberries evenly over the peaches and around the pan for a lovely look and added flavor.
7. Bake the Cake:
Put the cake in the oven and bake it for about 35-40 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready!
8. Cooling Time:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This makes it easier to take out without breaking.
9. Serve and Enjoy:
After cooling, transfer the cake onto a wire rack or a serving plate. This cake is delicious warm or at room temperature. Feel free to serve it with a dollop of Greek yogurt or a drizzle of honey for a sweet touch!
Enjoy this delightful, healthy treat packed with the goodness of fresh peaches and blueberries!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen peaches and blueberries! Just make sure to thaw and drain them first to avoid adding excess moisture to the batter. Pat them dry with a paper towel before using.
How Do I Store Leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it can last for up to a week. Just make sure to let it come to room temperature before serving for the best flavor!
Can I Substitute the Greek Yogurt?
Absolutely! If you don’t have Greek yogurt, you can use regular yogurt, but the texture might be slightly thinner. For a non-dairy option, choose an unsweetened almond or coconut yogurt as a substitute.
What Can I Add for Extra Flavor?
For a flavor boost, consider adding 1 teaspoon of almond extract or some cinnamon to the batter. You can also mix in some chopped nuts for added crunch or a sprinkle of oats on top for texture!
