Blueberry and Peach Yogurt Cake
A quintessential springtime dessert, great for brunches or your memorial day cookout!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup vanilla or peach Greek yogurt
- 2 peaches, sliced into wedges
- 6 oz. blueberries
- 1 Tbsp. granulated sugar
Instructions
- Preheat oven to 350°.
- Grease a 9-inch cake or spring form pan with cooking spray. In a medium bowl sift together flour, baking powder and baking soda. In a separate bowl, beat butter, sugar and eggs for 2 to 3 minutes. Add vanilla and yogurt; continue beating for 1 minute, until creamy. Fold in flour mixture until combined.
- Transfer mixed cake batter to pan. Top with peaches and blueberries, sprinkling sugar overtop. Reserve some fruit. Bake for 60 minutes, until cake turns golden and a toothpick inserted comes out clean. Midway through baking, place extra fruit on top of cake and return to baking. Let cool on a wire rack.
