I’ve cast caution to the blazing hot wind this summer and have continued to bake in the relentless heat. Turning my apartment into a sauna seemed like a good idea at first. You know, save on those expensive trips to the spa (you’re welcome roomie). I’ve even tried embracing my inner night owl, waiting to bake until the sun to goes down and the cool temps make an appearance. This recipe is the result of one of those endeavors.
I had just finished a bowl of popcorn, a movie was streaming in the background, and I was finding my second wind. I was heading to a friend’s for brunch the next morning and knew this would be the perfect item to bring. Behold, I give you the Peach Blueberry Greek Yogurt Cake.
Okay, the name is a bit of a mouthful, but you are going to love every bit of this moist, tangy sweet cake. Slices of peaches adorned with juicy blueberries layer every bite; you almost forget that you’re eating cake for breakfast.
The fruity colors of orange, red, and blue scream summer to me and awaken memories of sunrises dancing on lakes or early morning rays glimmering through your tent. If the vibrant colors aren’t enough to draw you in, hopefully the simple ingredient list will do the trick. The components of the cake are probably already in your kitchen; since I have a bag of berries that live in my fridge year round, the only ingredients I had to go out and grab were the greek yogurt (I opted for a single serve 8 oz container) and the peaches. Once you’ve gathered these items, follow the two step mixing process of wet ingredients followed by dry ingredients; pour the cake batter into your greased pan and decorate with sliced peaches and blueberries. Voila! You’ve just prepared a crowd pleasing, eye catching breakfast staple. Really, it’s that easy.
Head on over to Julia’s Album for the complete recipe.