Peach and Blueberry Greek Yogurt Cake

Fluffy, delicious, summer cake that is topped with fresh peaches and blueberries.

Males: 1 cake

Takes about: 2 hours

Difficulty: 1 out of 5

Prep:

Grease the sides and bottom of a 9 inch round pan and place a piece of parchment paper in the bottom - greasing this as well.

Preheat the oven to 350 degrees F while mixing the cake batter.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 ounces unsalted butter - room temperature

3/4 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 cup Greek yogurt

2 peaches - sliced into wedges

6 ounces fresh blueberries

1 teaspoon cane sugar

Instructions:

- Step 1 - Sift the Dry Ingredients

In a medium bowl, sift together the 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.

- Step 2 - Separate Bowl

In a large bowl, mix the 2 ounces of butter until creamed.

In the bowl with creamed butter, add 3/4 cup sugar, and 2 eggs until light and fluffy - about 2-3 minutes.

Add the 1/2 teaspoon of vanilla extract and 1/2 cup of Greek yogurt until well incorporated.

- Step 3 - Combined the Two

Using a spatula, mix together the dry ingredients into the wet ingredients.

- Step 4 - Fill the Cake Pan

Spoon the cake batter into the spring-form pan spreading it evenly.

- Step 5 - Add the Fruit

Add the sliced peaches and blueberries to the top of the cake in any pattern desired.

- Step 6 - Sprinkle on Some Sugar

Sprinkle the 1 teaspoon of cane sugar over the fruit.

- Step 7 - Bake

Bake the cake in the oven for 40-60 minutes or until baked through.

I added a few fresh blueberries in the middle of the baking process.

- Step 8 - Cool

Cool the cake in the pan for about an hour or until completely cooled.

- Step 9 - Enjoy!!

Adapted from Julia's Album "Peach and Blueberry Greet Yogurt Cake."