Recipes JULY 2017 COUNTRY KITCHEN Peach and Blueberry Yogurt Cake

Peach and Blueberry Yogurt Cake

Peach and Blueberry Yogurt Cake
Peach and Blueberry Yogurt Cake

Peach and Blueberry Yogurt Cake


Start-to-finish: 1 hour, 20 minutes (20 minutes active)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup Greek yogurt
2 peaches, sliced into wedges
6 ounces blueberries
1 teaspoon granulated sugar


Heat oven to 350 F with rack in middle. Grease sides and the bottom of pan with butter or cooking spray. Line bottom of a 9-by-3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease parchment paper, too.

Sift flour, baking powder and baking soda together in medium bowl.

In separate bowl, beat butter, sugar and eggs until light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt; continue beating until creamy and light in color, about 1 minute more.

Keeping mixer speed low, mix in flour mixture until combined. Do not overmix.

Transfer cake batter to springform pan. Top with sliced peaches and scatter blueberries evenly on top in spaces between peach slices. Sprinkle fruit with 1 teaspoon sugar.

Bake until cake is golden and tester comes out clean in center, about 1 hour, depending on oven.

When cake is done, let cool (in the baking pan) on wire rack. After cake cools for about 40 minutes, release it from springform pan. Use a spatula to transfer cake (with parchment paper attached to its bottom) onto a cake plate.

If using a 9-inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on oven), then invert onto plate.