Peaches and blueberries are in season, and I found the perfect recipe to celebrate the occasion! I discovered this recipe, while searching Pinterest and decided to give it a try. Check out the original link for a printable recipe.
This cake turned out great! I love that Greek yogurt is used as a butter substitute. There is still butter in the recipe, but for a dense cake like this, 4 tbs. of butter is not much at all!
My husband, lover of all fruity desserts, claims that this may be one of his new favorites, which means this recipe is definitely a keeper!
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. sugar
1/2 tsp. vanilla
4 tbs. butter, softened
1/2 c. plain Greek yogurt
6 oz. blueberries
2 peaches, pitted and sliced
1 tsp. sugar
Preheat oven to 350 degrees. Whisk together flour, baking soda, baking powder and set aside. In a separate bowl, beat eggs, butter and sugar on high for 2-3 minutes or until fluffy. Add vanilla and Greek yogurt until well creamy. Mix in dry ingredients. Pour into a greased nine inch spring form pan. Arrange peaches and blueberries on top. Sprinkle with sugar. Bake for for about one hour or until cake turns golden and is done in the middle. Let cool before putting on a plate and dusting with powdered sugar.
NOTE: After reading some of the comments in the original link, I waited to add the peaches and a few blueberries on top until about 10-15 into bake time, due to some people saying the fruit sunk too far into the batter while baking.