Peach Blueberry Greek Yogurt Cake- Easy & Delicious

Craving a dessert that’s both light and incredibly flavorful? This Peach Blueberry Greek Yogurt Cake is your new go-to! Combining the bright sweetness of summer fruits with the tang of Greek yogurt, this easy recipe delivers a moist, tender crumb perfect for any occasion.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil (or melted unsalted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt (full-fat recommended)
• 1 cup fresh or frozen blueberries
• 1 cup diced fresh or canned peaches (drained if canned)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir in the plain Greek yogurt until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
5. Gently fold in the fresh or frozen blueberries and diced peaches. If using frozen fruit, do not thaw beforehand.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
9. Once cooled, dust with powdered sugar, if desired, before slicing and serving.