This Healthy Peach and Blueberry Greek Yogurt Cake is moist and fruity, perfect for breakfast or a sweet snack! It’s made with fresh peaches, juicy blueberries, and creamy Greek yogurt for a yummy twist.
I love how this cake feels light and refreshing, like a summer day! Plus, it’s a great way to sneak in healthy ingredients while still enjoying a treat. What’s not to love? 🍑💙
Key Ingredients & Substitutions
Whole Wheat Flour: This flour gives the cake a wholesome texture. If you don’t have it, you can use all-purpose flour, keeping in mind that it may be less nutritious.
Almond Flour: Adding almond flour adds moistness and flavor. If needed, replace it with more whole wheat flour or a gluten-free flour blend for a gluten-free option.
Greek Yogurt: Greek yogurt adds creaminess and moisture. You can swap in low-fat yogurt or vegan yogurt if you prefer a dairy-free version.
Sweeteners: Honey gives a lovely flavor but use maple syrup for a vegan alternative. Adjust the amount based on your sweetness preference!
Fruits: Fresh peaches and blueberries bring natural sweetness. Feel free to switch them out; strawberries, raspberries, or even apples would work well!
How Do I Ensure My Cake is Moist and Flavorful?
The key to a moist cake lies in the mixing and baking processes. When you mix wet and dry ingredients, do it gently to avoid overworking the batter. Overmixing can lead to a tougher texture.
- Be sure to measure out your flour correctly. Too much flour can dry the cake out.
- Adding Greek yogurt helps lock in moisture, so don’t skip it!
- Use the toothpick test to check for doneness: it should come out clean but not overly dry.
Allowing the cake to cool before slicing also invites more flavor as it settles! Enjoy your baking!
Healthy Peach and Blueberry Greek Yogurt Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup whole wheat flour
- 1/2 cup almond flour (or additional whole wheat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup honey or maple syrup
- 1 cup plain Greek yogurt (preferably non-fat or low-fat)
- 2 large eggs
- 1 tsp vanilla extract
For the Toppings:
- 2 ripe peaches, sliced
- 1 cup fresh blueberries
- Optional: 1 tbsp coconut oil or melted butter (for greasing pan)
- Optional: zest of 1 lemon (for added flavor)
How Much Time Will You Need?
In total, you’ll need about 50-60 minutes. The prep time is around 15-20 minutes, and then you’ll bake the cake for 35-40 minutes. After baking, let it cool for about 10 minutes before transferring it to a rack. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or butter, or simply line it with parchment paper to make removal easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt until well combined. This helps to ensure an even rise in your cake.
3. Combine the Wet Ingredients:
In a large bowl, mix the Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Stir until the mixture is smooth and creamy. If you’re adding lemon zest, do it now for that extra zing!
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Gently fold them together until just combined. Try not to overmix; this will keep your cake nice and tender!
5. Prepare for Baking:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Now it’s time to add the toppings!
6. Arrange the Toppings:
Carefully arrange the sliced peaches and blueberries on top of the batter. Press them in slightly to ensure they stay in the cake while baking.
7. Bake the Cake:
Place the cake in the preheated oven and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should smell wonderfully fruity by now!
8. Cool the Cake:
Once baked, let the cake cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Serve and Enjoy:
Enjoy your cake warm or at room temperature. It pairs beautifully with a cup of tea or coffee! This healthy treat is both moist and fruity, and it’s perfectly sweetened!
Your delicious Healthy Peach and Blueberry Greek Yogurt Cake is ready to share or to savor all on your own! Enjoy every bite!
FAQ for Healthy Peach and Blueberry Greek Yogurt Cake
Can I Substitute the Fruits in this Recipe?
Absolutely! While peaches and blueberries are a delightful combination, you can use other fruits like strawberries, raspberries, or apples. Just be sure to adjust the sweetness based on the fruit’s natural sugar content!
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices in individual bags! Thaw them at room temperature or briefly in the microwave before enjoying.
Can I Use Non-Dairy Ingredients?
Yes, you can use coconut yogurt or almond yogurt as a substitute for Greek yogurt to make this cake dairy-free. Just ensure the yogurt has a similar consistency for the best results!
What’s the Best Way to Serve This Cake?
This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of ice cream. For added flavor, drizzle with a bit of honey or sprinkle with powdered sugar!
