We have been enjoying peaches at our house for the last month or so. We usually just slice them and eat, but I had some that were getting a little too soft so I decided to bake with them. In the past week, I have baked two different desserts with peaches and blueberries in them. What a yummy combination!
The first recipe I made was a cake with Greek yogurt as one of the main ingredients. It had such a great texture and flavor that my family is asking me to bake another one soon!
Peach and Blueberry Greek Yogurt Cake
1 1/2 cups 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
6 oz blueberries
1 teaspoon sugar
- Preheat the oven to 350 degrees.
- Grease the bottom and sides of a 9 inch round springform cake pan with butter or cooking spray. Line the bottom of the pan with parchment paper and grease the parchment paper, also.
- Sift flour, baking powder, and baking soda together in a bowl.
- In a different bowl, beat the butter, sugar and eggs on high speed for 2-3 minutes.
- Add the Greek yogurt and vanilla, and continue beating for another minute.
- Pour the flour mixture into the bowl and combine.
- Transfer the mixture to the cake pan. Top with the peaches and scatter blueberries evenly in between the peach slices. Sprinkle with 1 teaspoon of sugar.
- Bake at 350 degrees for about an hour, or until it turns golden.
- After the cake is done baking, allow it to cool in the pan on a wire rack for about 45 minutes. Then release the cake from the pan and remove the bottom portion of the springform pan and the parchment paper.
- Invert the cake on a cake plate.
The second peach and blueberry dessert recipe I made recently was for a friend whose family is eating a mostly paleo diet. I did not sample this before taking it to them, but their daughter said she loved it…I’ll take her word for it.
Peach and Blueberry Cobbler
5 cups peaches, sliced
2 cups blueberries
2 – 4 tablespoons honey
1½ cups almond flour
¼ cup coconut oil
1 teaspoon vanilla
pinch of salt
dash of cinnamon
- Preheat oven to 375 degrees.
- In a large bowl, mix all the ingredients for the filling until fully combined.
- Lightly grease a 9×9 dish with coconut oil.
- Pour the filling into the pan.
- In a small bowl, combine all the ingredients for the topping and spread evenly on top of the filling mixture.
- Bake at 375 degrees, or until golden on top.
Both are great desserts, depending on your preference. Peach season is coming to an end…so you better get baking!