The Peach & Blackberry Yoghurt Cake is a light, fruity, and moist dessert perfect for summer gatherings or afternoon tea. The yoghurt keeps the crumb tender and soft, while juicy peaches and tart blackberries add bursts of flavor in every bite. It’s simple to bake yet looks elegant enough for special occasions.
Ingredients (Serves 10):
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter (softened)
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1 cup sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup plain Greek yoghurt
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2 medium peaches (peeled, sliced)
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1 cup fresh blackberries
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2 tbsp brown sugar (for sprinkling on top)
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 10
Method:
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Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
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In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
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In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
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Mix in half of the flour mixture, followed by yoghurt, then the remaining flour mixture until just combined. Do not overmix.
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Spread the batter evenly into the prepared pan. Arrange peach slices on top, then scatter blackberries. Sprinkle brown sugar over the fruit.
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Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips: For extra flavor, add a pinch of cinnamon to the batter. Use frozen fruit if fresh isn’t available, but thaw and pat dry to prevent excess moisture. Dust with powdered sugar before serving for a bakery-style finish. This cake pairs beautifully with vanilla ice cream or whipped cream.
Nutrition per Serving (1 of 10):
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Calories: 260 kcal
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Protein: 5 g
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Carbohydrates: 38 g
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Fat: 11 g
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Fiber: 2 g
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Sugars: 23 g
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Calcium: 6% DV
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Vitamin C: 8% DV
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Iron: 5% DV
