This Healthy Peach Blueberry Greek Yogurt Cake is a tasty treat packed with juicy peaches and sweet blueberries. It’s moist, fluffy, and perfect for breakfast or dessert!
I love how simple it is to whip up this cake. Plus, the yogurt adds a lovely creaminess without all the guilt! Trust me, it’s hard to stop at just one slice! 😋
Key Ingredients & Substitutions
Flour: I often use whole wheat flour for more fiber and nutrients, but all-purpose works great too. You could also try almond flour for a gluten-free version, just adjust the quantity accordingly!
Greek Yogurt: This ingredient keeps the cake moist and adds protein. If you’re dairy-free, you can substitute with coconut yogurt or any plant-based yogurt of your choice.
Sweetener: I prefer honey for its natural sweetness, but pure maple syrup is a fantastic alternative! You can also use agave nectar or stevia if you’re looking to lower calories further.
Oil: I like olive oil for its health benefits, but melted coconut oil gives a nice flavor too. If you want to reduce fat, unsweetened applesauce can be used as a substitute.
How Do I Ensure My Cake is Moist and Fluffy?
To make sure your cake turns out moist, it’s important to not overmix the batter. Overmixing can lead to a dense cake. Just combine the wet and dry ingredients until you see no flour—it’s okay if there are a few lumps!
- Use room temperature eggs and yogurt; they mix in better.
- Gently fold in the blueberries to prevent them from breaking apart.
- Keep an eye on your cake as it bakes. Check for doneness at the early side of the baking time to avoid overcooking.
How to Make Healthy Peach Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup Greek yogurt (plain, non-fat or low-fat)
- 1/4 cup honey or pure maple syrup
- 1/4 cup olive oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 2 medium ripe peaches, sliced
- 1 cup fresh blueberries (plus optional extra for topping)
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and around 35-40 minutes to bake. Plan for an additional cooling time of about 15 minutes before slicing and serving. So, in total, you’re looking at roughly 1 hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or olive oil, or line it with parchment paper for easy removal later.
2. Whisk the Dry Ingredients:
In a medium bowl, mix together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agent throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, combine the Greek yogurt, honey (or maple syrup), olive oil (or melted coconut oil), eggs, vanilla extract, and lemon zest. Mix everything together until it’s smooth and fully combined.
4. Mix the Ingredients Together:
Gradually add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, gently fold the two together until just combined. It’s okay if the batter is a bit lumpy—overmixing can lead to a dense cake!
5. Add the Blueberries:
Gently fold in the fresh blueberries. Be careful not to squish them too much so they remain whole in the batter.
6. Prepare for Baking:
Pour the batter into your prepared cake pan and smooth the top with a spatula to create an even layer. Arrange the sliced peaches on top and sprinkle any additional blueberries over the batter for an extra fruity touch.
7. Bake the Cake:
Put the cake in the preheated oven and bake for 35-40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top is golden brown.
8. Cooling and Serving:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. After cooling, slice it up and serve it warm or at room temperature. It’s delicious on its own, or you can add a dollop of Greek yogurt or a drizzle of honey on top if you want! 🍑🫐
Enjoy your healthy peach blueberry cake packed with flavor and goodness!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fruits Instead of Fresh?
Yes, you can use frozen blueberries and peaches! Just ensure to thaw them first and drain any excess moisture to prevent your batter from becoming too wet. Frozen fruit may also soften more during baking, which can add to the cake’s moisture.
Can I Substitute Greek Yogurt with Something Dairy-Free?
Absolutely! You can substitute Greek yogurt with any dairy-free yogurt like coconut yogurt or almond yogurt. Ensure it is plain and unsweetened to keep the intended flavor and sweetness of the cake in check.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just make sure to warm it slightly before serving for the best taste!
Can I Make This Cake Gluten-Free?
Definitely! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it contains xanthan gum or other binding agents for better texture. The baking time may vary slightly, so keep an eye on it while baking!
