peach blueberry greek yogurt breakfast cake - dairy good!

It seems to me most people are either good at baking or good at cooking. 

Or, in my case, good at eating what other people bake and cook. 

I digress.

I'm working on mastering the art of yeast, and until I overcome my fear of killing it and having to eat yet another flat loaf of bread, I'm pretty singularly focused on bread. 

But should you need a little something different for brunch tomorrow, or if you have a few blueberries you need to use up, or you're just craving some carby goodness, here's an easy (but snazzy looking) little breakfast cake that it sure to wow your guests and impress your husband (providing there are any leftovers).

I do recommend starting a little early with this cake, since it does need some time to cool off (who got it so angry anyway?), but with the help of a springform pan (or just parchment paper), you'll have this cake starring as the main event on your table in no time. 

You can bake in a well-greased springform pan, or should you think you have one and then not be able to find it and panic slightly, well-greased parchment paper works just fine too. 

A friend, ahem, um, told me that. 

Yeah.

A friend. 

Arrange your peaches and blueberries, sprinkle with a little sugar, and pop that sweet thang in the oven. The fun twist? Halfway through baking, you can add another layer of fruit since the bake bakes up and over the first layer. It's like a peach and blueberry miracle in every slice! 

With a dollop of Greek yogurt (That counts as one of your daily servings of dairy!) in the batter, the cake bakes creamy and smooth. It's like dessert . . . but for breakfast. 

Because dairy makes everything THAT.MUCH.BETTER.

After it's had a chance to cool, about 40 minutes or so, you can enjoy your first slice. 

I was so focused on cutting into this cake and cramming a slice in my mouth that I didn't even remember to sift some powdered sugar on this one. Turns out, it didn't really need it anyway. 

But be forewarned: If you're having brunch al fresco with friends, and the sun is shining and the cows are mooing and the Great Pyr is laying in the dirt and the conversation is delightful and the weather is just starting to warm up, you may just keep nibbling at slices for hours. It's good like that. 

So, get your mixer out. Get your dairy on. Slice up those peaches. It's springtime, and whether you're baking or cooking or just plain eating, it's the perfect time to try a new recipe. 

Hint? I recommend this one. 

What's your favorite new recipe?

Peach Blueberry Greek Yogurt Breakfast Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 stick butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup Greek yogurt
• 2 peaches, sliced into wedges
• 6 oz blueberries
• 1 teaspoon granulated sugar

Instructions

1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too. 
2. Sift flour, baking powder, baking soda, together into a medium bowl. 
3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute. 
4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix. 
5. Transfer the cake batter to the pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
6. Bake until cake turns golden, and a toothpick inserted in the center comes out clean, about 1 hour. Halfway through baking, add extra peaches and blueberries in a decorative pattern, and return to the oven.
7. When the cake is done baking, let it cool in the pan on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily. 
8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), lift the parchment (and cake) out of the pan, peeling the parchment away gently.