Peach Blueberry Cake Summer (Print Version)
Enjoy a moist cake paired with juicy peaches and blueberries—perfect for sharing and easy to make.
# Ingredients:
→ Dry Ingredients
01 -
240 g all-purpose flour
02 -
1 ¼ teaspoon baking powder
03 -
¼ teaspoon salt
→ Wet Ingredients
04 -
150 g granulated sugar
05 -
85 g butter, room temperature
06 -
2 large eggs, room temperature
07 -
150 g Greek yogurt, room temperature
08 -
25 g vegetable oil, room temperature
09 -
1 teaspoon vanilla extract
→ Toppings
10 -
2 slightly firm peaches
11 -
100 g fresh blueberries
12 -
Powdered sugar, for dusting
# Steps:
01 -
Preheat the oven to 170ºC (340ºF) in a conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper.
02 -
Sift together the all-purpose flour, baking powder, and salt into a bowl and set aside.
03 -
In a large bowl or stand mixer, cream the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
04 -
Add the eggs one at a time, mixing on low speed until combined.
05 -
Mix in half of the sifted dry ingredients on low speed until just combined. Add the Greek yogurt, vegetable oil, and vanilla extract, mixing until incorporated. Then mix in the remaining dry ingredients until just combined.
06 -
Using a rubber spatula, gently fold the batter to ensure all ingredients are thoroughly combined.
07 -
Pour the batter into the prepared springform pan and spread it evenly. Clean and slice the peaches, then arrange them on top of the batter. Scatter the blueberries over the peaches.
08 -
Bake the cake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
09 -
Let the cake cool in the pan on a wire rack for 10 minutes. Then gently release and remove the springform pan. Allow the cake to cool completely.
10 -
Once completely cooled, dust the cake with powdered sugar before serving.