Blueberry Peach Cake

By Jennifer A. Wickes

  • 1/2 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 peach, peeled and sliced
  • 3 oz. blueberries
  • 1 teaspoon sugar

Preheat the oven to 350 degrees with the shelf in the middle.  Prepare a 9″ pan (springform, cake or bundt).

Beat the butter until smooth.  Add the sugar slowly.  When fully incorporated, add the eggs one at a time.  Beat at high until light and smooth.  Add the vanilla and the yogurt.  Mix until incorporated.

Slowly add the dry ingredients and mix on slow.  Spread into prepared pan.  Arrange the fruit on top.  Sprinkle with sugar.

Bake for 50 minutes to an hour, until the cake is golden brown and a toothpick inserted in the center comes out clean.

Cool completely before removing from the pan.

Yields: 12 servings


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