1 and 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


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. 

Sift flour, baking powder, baking soda, together into a medium bowl. 
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. 
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix. 

Transfer the cake batter to the springform 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.

Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, you can put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.

When the cake is done baking, let it cool (still in the baking 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. 

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), then invert onto a plate.

Recipe and Image From Julia's Album



1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice


Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Recipe and Image From Just A Taste



6-8 fresh, ripe peaches (about 5 cups), peeled and sliced

1 teaspoon vanilla

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

2 cups sugar, divided

1/2 cup unsalted butter, melted (about 1 minute in the microwave will do)

1 cup all-purpose flour

1 tablespoon baking powder

1 cup milk

1/4 teaspoon salt


Pre-heat your oven to 375 degrees.

Pour melted butter in a 13 x 9 inch baking dish.

In a medium sized bowl sift together 1 cup all-purpose flour, 1 cup sugar (reserve the other cup for the peaches), 1 tablespoon baking powder, and 1/4 teaspoon salt. Add in 1 cup milk and stir just until all ingredients are combined.

Pour the batter over the butter. DO NOT STIR.

In a large saucepan, combine sliced peaches, 1 cup sugar, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 1 teaspoon ground cinnamon. Bring this mixture to a boil, stirring constantly. Pour the peach mixture evenly over the batter. DO NOT STIR

*Note: One option for modifying this recipe to make it less sweet is to use 1/2 cup of sugar here. Also, the order is correct. Butter, batter, peaches. During baking, the batter rises above the peaches!

Bake for 40-45 minutes, or until the top is golden brown. Cool slightly before serving.

Recipe and Image From Made From Pinterest



1 ½ – 1 ¾ pound bone-in pork chop
1 ½ tablespoons olive oil, plus 1 tablespoon, divided use
1 teaspoon paprika
½ teaspoon salt, plus a pinch, divided use
¼ teaspoon black pepper
¼ teaspoon ground cumin
• Pinch ground cinnamon
3 cloves garlic, pressed through garlic press
2 tablespoons lime juice, plus 1 tablespoon, divided use
4 tablespoons fresh cilantro leaves, chopped, divided use


-Add pork chops to a large platter or zip lock bag to marinate by adding the 1 ½ tablespoons olive oil, the paprika, the ½ teaspoon salt, the black pepper, the cumin, the cinnamon, the garlic and the 2 tablespoons limejuice; marinate for at least 30 minutes; in the meantime, the Summer Peach Chutney can be prepared.

-To make a cilantro-oil garnish for the grilled pork chops, combine 2 tablespoons of the chopped cilantro leaves with the 1 tablespoon of limejuice and 1 tablespoon of olive oil plus pinch of salt; combine with a fork and set aside to drizzle over the grilled pork chops.

-To grill the pork chops, heat your outdoor grill or indoor grill pan; once hot, add the chops and grill for roughly 6-8 minutes per side, or until golden brown and cooked through. (Be careful not to overcook your pork, or it will become tough.)

-Serve with the Summer Peach Chutney on the side, and drizzle the cilantro-oil over the chops as garnish.


2 tablespoons butter
¼ teaspoon cinnamon
¼ teaspoon garam masala (or ground allspice)
• Pinch paprika
3 fresh peaches, skin peeled, pitted and cut into small dice
½ tablespoon apple cider vinegar
• Pinch salt
1 tablespoon honey


-Place a medium non-stick skillet over medium-low heat, and add the butter; once butter is melted, add the cinnamon, the garam masala (or allspice) and the paprika, and cook the spices in the butter very briefly, for about 15 seconds; add the diced peaches, raise heat to medium, and cook the mixture for about 10-12 minutes or until the peaches become soft and begin to break down; once peaches are soft and start to break down, add the apple cider vinegar and allow to reduce for about 30 seconds; turn the heat off and add the pinch of salt, and stir in the honey; set aside and keep warm to serve with the pork chops.

Recipe and Image From The Cozy Apron