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.

Blueberry Peach Cake

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