Peach and Blueberry Greek Yogurt Cake

I promised there would be another Blueberry recipe this week, well ladies and gentlemen here it is. This dessert is full of summer flavor with fresh blueberries and peaches. The Greek yogurt makes this cake lighter and still just sweet enough. I will admit this was my first time baking with Greek yogurt and after this recipe turning out so great I will for sure be trying different recipes with Greek yogurt. Go ahead and give this summery recipe a try!

Peach and Blueberry Greek Yogurt Cake:

Ingredients:

• 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
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup Greek yogurt
• 2 peaches, sliced into wedges
• 6 oz blueberries
• 1 teaspoon granulated sugar

Directions:

1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
2. Sift flour, baking powder, baking soda, together into a medium bowl.
3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Lots of Love,  Natalie

Peach Berry Crumble

Summer time means fresh fruit and vegetables which in turn lead to amazing dishes. After going to the produce stand I frequent here in Ridgeland I decided it was time to use some fresh peaches and make a summer time dessert. This Peach Berry Crumble taste absolutely amazing especially with vanilla ice cream but the best part is this recipe is very simple and takes only 40 minutes. Well lets get down to the recipe!

Peach Berry Crumble:

Ingredients:

3 cups fresh peaches

1 cup fresh blueberries

1 cup fresh strawberries

1 large egg

1 large egg yolk

1 cup sugar

3/4 cup all purpose flour

1/2 cup uncooked regular oats

1/4 tsp kosher salt

1/2 cup butter (melted)

vanilla ice cream

Directions:

Preheat oven to 375 degrees.

Place first 2 ingredients in an 11x7" (or 2qt) baking dish.

Stir together egg, egg yolk, and next 4 ingredients together with a folk until mixture resembles coarse meal.

Sprinkle over fruit; drizzle melted butter over topping.

Bake 40-45 minutes or until light brown and bubbly.

Let stand for 10 minutes; serve warm with vanilla ice cream on top.

*Makes 6 to 8 servings

The original recipe can be found here and was featured in the June 2014 issue of Southern Living Magazine.

Lots of Love,  Natalie