Peach and Blueberry Cake


Peach and blueberry Greek yogurt cake.


57 gr butter
200 gr granulated sugar
1 sachet vanilla sugar
2 eggs
180 gr flour
1 tsp baking powder
1/2 tsp baking soda
122 gr Greek yogurt
Handfull blueberries
2 peaches, sliced into wedges
1 tbsp granulated sugar


1. Preheat oven t0 175 c / 350 f with rack in middle.
Grease the side and the bottom of the pan with butter or cooking spray.

2. In a large bowl, beat butter, sugar and vanilla 
add eggs and beat until smooth (2-3 minutes)

3. Sift flour, baking powder and baking soda into the bowl beat on medium speed until combined. Add yogurt and beat until very creamy (2 minutes)

4. Transfer the cake batter to the springform pan. 

5. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Top with 1 tablepoon  granulated sugar.

6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven.

6. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. 

Sprinkle some powdered sugar on the top

Instructions video

You can also try Strawberry Shortcake

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