This Peach and Blueberry Greek Yogurt Cake recipe, adapted from Julia's Album, is a great dessert for celebrating the end of summer. I made mine into mini cakes using 3 inch springform pans, but it can easily be sized up to fit a crowd. Happy Labor Day weekend everyone!
Peach and Blueberry Greek Yogurt Cake
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/2 cup Greek yogurt
2 peaches, sliced into wedges
6 oz blueberries
confectioners sugar, for dusting
Preheat oven to 350°F with rack in middle. Grease your pans (I use 3 min springform pans) and line the bottom with parchment paper.
Sift flour, baking powder, baking soda, together into a medium bowl. In a another bowl, beat butter, sugar, and 2 eggs until fluffy. Beat in your vanilla and Greek yogurt until very creamy and light.
Gently stir your flour mix in the egg/butter mix until combined, being careful not to overmix. Transfer the cake batter to your springform pans. Top batter with sliced peaches and blueberries evenly.
Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour. Midway through baking, you can add extra peaches and blueberries on top, and return cake to baking. When the cake is done, let it cool (still in the baking pan) on a wire rack. Once cooled, release the cake from the springform pan. Dust with confectioners sugar for decoration, then serve hot or cold. Enjoy!