Peach and Blueberry Greek Yogurt Cake

1. Prepare the Batter

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Stir in the Greek yogurt until smooth.

2. Add the Fruit

1. Gently fold the dry ingredients into the wet mixture until just combined.
2. Toss the blueberries and peach pieces with 1 tablespoon of flour to prevent sinking, then fold them gently into the batter.

3. Bake the Cake

1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Garnish and Serve

• Dust the cooled cake with powdered sugar and decorate with extra peach slices and blueberries.
• Slice and enjoy as a light dessert or with a dollop of whipped cream for a richer treat!

Would you like tips on making this cake extra moist or ideas for adding a crumble topping? 🍑🍇