Description
A delightful summer dessert bursting with the flavors of juicy peaches and sweet blueberries. This moist and tender cake is simple to make, perfect for gatherings or a sweet family treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt (or sour cream)
- 1 tsp vanilla extract
- 1 cup fresh peaches, diced
- ¾ cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in yogurt and vanilla.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the peaches and blueberries.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute frozen peaches and blueberries if fresh ones are unavailable, but thaw and drain them first.
- For added flavor, sprinkle cinnamon sugar on top before baking.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 250
- Fat: 11g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g