Description
This Peach Blueberry Cake is a delightful summer dessert that combines juicy peaches and fresh blueberries in a moist, tender cake. Featuring Greek yogurt and a blend of butter and vegetable oil, this cake offers a rich yet light texture with a hint of vanilla. It’s perfect for gatherings and can be enjoyed as a sweet treat or dessert, with a beautiful presentation topped with fresh fruit and a dusting of powdered sugar.
Ingredients
Scale
Dry Ingredients
- 240 g all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
Wet Ingredients
- 85 g butter, room temperature
- 2 large eggs, room temperature
- 150 g Greek yogurt, room temperature
- 25 g vegetable oil, room temperature
- 1 teaspoon vanilla extract
Fruit Toppings
- 2 slightly firm peaches
- 100 g fresh blueberries
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 170ºC (340ºF) using the conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside until ready to use.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat the butter and granulated sugar on high speed for about 3 minutes until the mixture is light, fluffy, and pale in color.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mix, stirring on low speed and mixing well after each addition to avoid curdling.
- Combine Dry Ingredients and Wet Ingredients: Add half of the sifted dry ingredients to the wet mixture on low speed, mixing until just combined. Then add the Greek yogurt, vegetable oil, and vanilla extract, mixing until fully incorporated. Finally, add the remaining dry ingredients, mixing gently to avoid overmixing.
- Fold Batter: Using a rubber spatula, gently fold the batter to ensure all the ingredients are evenly combined without deflating the mixture.
- Prepare Fruit and Assemble: Pour the batter evenly into the prepared springform pan. Clean and slice the peaches, then arrange the slices evenly on top of the batter. Scatter the fresh blueberries across the peach slices for a beautiful fruit topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Insert a cake tester or toothpick into the center of the cake; it should come out clean when the cake is done.
- Cool the Cake: Remove the cake and let it cool in the pan on a wire rack for 10 minutes to set. Carefully release and remove the sides of the springform pan. Allow the cake to cool completely before serving.
- Add Final Touch: Once the cake is completely cooled, dust the top with powdered sugar to add a delicate sweetness and an appealing finish.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- If fresh peaches are not available, firm canned peaches can be a substitute but fresh is preferred for best flavor.
- Do not overmix the batter to keep the cake light and fluffy.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Letting the cake cool completely before dusting with powdered sugar prevents it from melting and becoming sticky.
