Blueberry Peach Cake
The blueberry and peach combo is simply delightful and is perfectly complimented with a hint of pecans. This cake tastes wonderful when warmed up.
Ingredients
Serving size: 2" x 2" square
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Servings:
Ingredients
2 cups
peaches (peeled, sliced) 1 cup
blueberries 3⁄4 packages
butter (unsalted) 1⁄2 cup
sugar (divided) 2
eggs (large, room temperature) 1 cup
greek yogurt (plain) 1 teaspoon
vanilla 1 tablespoon
cinnamon 1 1⁄2 cup
all-purpose flour 3⁄4 teaspoons
baking powder 1⁄4 teaspoon
baking soda 1⁄4 teaspoon
salt 1⁄2 ounce
pecans (chopped)Directions
Instructions
- Preheat oven to 350°F
- Spray baking dish with cooking spray
- Beat butter and ½ cup of sugar together in a medium bowl until light and fluffy
- Slowly add in each egg
- Then add yogurt and vanilla
- Continue mixing until smooth
- Sift the flour, baking soda, baking powder, and salt together in another bowl
- Slowly add the flour mixture into the batter and blend on low
- Stop beating once combined
- Mix the remaining ¼ cup sugar and cinnamon together in a small bowl
- Pour half of the batter into the pan and spread out evenly
- Layer with peaches and blueberries
- Sprinkle half of the cinnamon sugar mixture on top
- Pour the remaining batter on top and spread out evenly
- Place the remaining peaches and blueberries on next
- Sprinkle the pecans and remaining cinnamon and sugar on top
- Bake for 45 minutes to 1 hour or until a toothpick inserted in the middle of the cake comes out clean
- Best when served warm!
Nutritional Analysis
Per serving
Calories: 193 kcal
Protein: 5 g
Carbohydrates: 26 g
Dietary Fiber: 2 g
Phosphorus: 90 mg
Potassium: 145 mg
Sodium: 121 mg
