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
Ingredients…
1 1/2 cups 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
6 oz blueberries
1 teaspoon sugar
Directions…
- 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
Ingredients…
Filling
5 cups peaches, sliced
2 cups blueberries
2 – 4 tablespoons honey
Topping
1½ cups almond flour
¼ cup coconut oil
1 teaspoon vanilla
pinch of salt
dash of cinnamon
Directions…
- 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!
I don’t have much luck with springform pans – think a regular pan would work?
I think so, Jeannelle. I would definitely use the parchment paper and spray it with cooking spray. It should come out clean after cooling for a bit. Good luck!
Yum!! Will be trying the Paleo version!
I’m truly in awe at the beauty of this cake. I can’t wait to try it out. The flavors and juices in such fresh fruit with the moistness of the cake from the greek yogurt—I’m giddy just thinking about it! Beth, Did you use salted or unsalted butter? Also what kind of flour did you use for this recipe? Thank you for all the help and for such a great recipe!
Between Beth, I also mailed you few days back, did you checked that, can you help?