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Peach and Blueberry Greek Yogurt Cake

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Peach and Blueberry Greek Yogurt Cake made in a springform pan – you couldn’t find an easier recipe for such a colorful, beautiful cake!

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I love baking with Greek yogurt and avoiding using as much butter as I can get away with. In this recipe, you’ll be using 1/2 stick of softened butter and 1/2 cup Greek yogurt to produce a full size 9 inch diameter cake. Not too much butter, yet the texture does not suffer. In fact, I prefer the texture that Greek yogurt creates in a cake than if I just use butter.

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This is what the cake looks like unbaked, after I arranged the peaches and the blueberries on top, right before baking:

arranging the fruit on top of the cake

After being baked for about 1 hour (depends on your oven) and cooled, the cake can be easily released from the springform pan:

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And don’t forget to sprinkle some powdered sugar on top:

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Give yourself a large slice full of fruit and enjoy:

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This cake is best served the same day you baked it or the next day. It gets too moist on the third day, so keep it refrigerated for best results!

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Peach and Blueberry Greek Yogurt Cake

Prep Time: 20 minutes

Cook Time: 1 minute

Total Time: 1 hour, 20 minutes

Yield: 1 cake, using 9x3-inch springform pan

Peach and Blueberry Greek Yogurt Cake

Ingredients

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  • 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

Instructions

  1. Preheat oven to 350ยฐF 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 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.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. 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.
  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), then invert onto a plate.
http://juliasalbum.com/2014/10/peach-and-blueberry-greek-yogurt-cake-recipe/

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{ 89 comments… add one }
  • Matt October 28, 2014, 8:11 pm

    Looks delicious!

  • Shashi @ RunninSrilankan October 29, 2014, 5:09 am

    Such a gorgeous cake, Julia!

  • Powdered sugar is the perfect topping for this! Not heavy, and looks truly great. Gorgeous cake, and I’ll bet the flavor is wonderful. Thanks.

  • Juliana October 29, 2014, 1:58 pm

    Wow Julia, this cakes is beautiful and I love that is loaded with fruits…awesome shots…
    Have a great week ๐Ÿ™‚

  • Kiran @ KiranTarun.com October 29, 2014, 5:27 pm

    I’m absolutely loving this cake! Need a few slices with my tea, right now ๐Ÿ™‚

  • Kevin | keviniscooking October 29, 2014, 7:24 pm

    That is one beauty! I’ll definitely take one slice now please!

  • Bonnie October 30, 2014, 7:16 am

    Beautiful! Any thoughts on using frozen peaches and blueberries instead of fresh?

    • Julia November 5, 2014, 2:52 pm

      I think it should work! I’ve baked with frozen berries before successfully. Do not defrost them – just arrange frozen peaches and berries on top, before baking.

  • adrianne November 15, 2014, 10:26 pm

    Is the texture of the cake closer to a moist cake or more like a crumble, bread-like consistency.

  • Lizzy (Good Things) November 29, 2014, 2:02 am

    Hi Julia, just found you via Pinterest… will be stopping by more often! I would love to bake this and post it on Good Things with a link back to you some time. Looks exquisite!

  • irina January 18, 2015, 8:06 am

    julia, it looks great!!! can you give the measurements in grams and cm as well!?

    • Concha September 26, 2015, 12:12 pm

      It looks delicious! Julia I live in Spain, just found you in Pinterest. I am planning to cook it, but in order to do it I would like to know what do you mean with 1/2 stick butter, could you please explain it to me, if you could give me the weight in grams preferably or ounces if not. I don’t have a clue what quantity you refer to, Thanks!

  • Shara January 19, 2015, 10:53 pm

    Would this work without the springboard pan?

    • Sarah April 14, 2015, 10:28 pm

      I just made this with a regular 9″ pan and it was delicious! Just grease it up well ๐Ÿ™‚

  • Vanessa January 29, 2015, 10:20 am

    Has anyone calculated calories per serving on this recipe? Thanks!

  • susy February 26, 2015, 12:31 pm

    Do you think this would work with drained can peaches?

  • Elisabeth February 27, 2015, 1:16 pm

    that looks amazing but what weight is half a stick of butter for those of us in the UK??

  • Beverly April 6, 2015, 3:02 pm

    Love your recipes. I make the Berry Clafoutis often. My husband loves it. I am diabetic and would love to have the carb info and any exchange info so I can enjoy it also.

  • Hermann April 11, 2015, 9:58 am

    Hi Julia,
    today I baked the cake. Unfortunately, the dough when baking oozed over the fruit. The fruits were no longer visible. I stuck pretty much to the specifications. What can I do wrong? The cake was still delicious. But he did not look as nice as on your image…

    • Lacey May 26, 2015, 12:03 pm

      Did you do step 6 during the baking process where it says she adds peaches and bluberries to make it prettier?

    • Maria July 17, 2016, 11:39 am

      Hi!
      She mentions in the recipie that half way through baking she adds more fruit to “pretty it up”.
      Mine is in the oven right now… glad I read your comment will definitely add more fruit half way through!

  • Ashley April 21, 2015, 11:27 pm

    Can it be made w regular plain yogurt?

  • Korie April 23, 2015, 11:23 am

    Oh my…that looks so delicious! Thank you for such great recipe. The pictures are absolutely stunning!

  • Kel Coleman April 25, 2015, 1:00 am

    Made this today using fresh peaches and frozen blueberries. It was wonderful. Made your pasta, shrimp, tomato and spinach with garlic butter, too. More kudos. I’ll be coming back to your album bunches.

  • Denise May 10, 2015, 4:18 pm

    I made this with apples and blueberries an it was awesome.
    Added some sugar & cinnamon to apples before placing on cake batter.
    It was a delightful dessert!!!

  • Clara May 13, 2015, 8:28 am

    Hi Julia! Is there a way I can substitute the butter for something else? I was thinking coconut oil or something similar? Not sure if the texture would turn out the same..

  • Norma Hammock May 15, 2015, 1:50 pm

    This looks delicious — can’t wait to make it, BUT, ONE COMPLAINT: Why doesn’t the photo print along with the recipe? It would be SO helpful when looking for a specific recipe when I don’t remember the exact name of it.

  • Anne Charlton May 15, 2015, 2:12 pm

    Hi! Should the yogurt be plain Greek or vanilla? I assumed plain since the recipe also calls for vanilla, but I wanted to check! ๐Ÿ™‚ Thanks!

  • Kelly May 20, 2015, 7:36 am

    Has anyone made this with canned peaches? I have not had a lot of experience in cooking with peaches. If I do use fresh peaches, is there a skin that needs to be removed first?

    • Mary Ellen June 10, 2015, 10:52 pm

      I use canned peaches all the time. The taste will be similar. I enjoy them. Though I think fresh peaches that have been home canned would be best. They are in season now through the summer!
      Removing the skin is up to you. I do this a lot especially in desserts I serve to other people because it is always expected to have the skin removed. If it is for me personally, sometimes I leave the skin on apples and peaches because it is more convenient.

    • Fala August 12, 2015, 2:45 pm

      I used fresh peaches and left the skin on. It gets really soft and tender when it’s baked for so long, so I really doubt it would bother anyone. My husband is very picky and didn’t complain about the peach skins at all ๐Ÿ˜‰

  • anshikharaj June 5, 2015, 7:48 am

    t looks great!!! can you give the measurements in grams and cm as well!

  • Judy Oliver June 14, 2015, 4:28 pm

    I am making this today and I will be following the recipe as written, if I need to know something I should change or adjust let me know. Thanks

  • Sara June 24, 2015, 1:14 pm

    Can you use a cake mix?

  • marije s June 27, 2015, 12:57 pm

    Hi! Can I leave out the baking soda or maybe replace it for something?

  • Stacey June 29, 2015, 8:14 pm

    I made the cake, and it was just okay. The problem is, your directions were a bit hard to follow. Step #6 and #8 are a bit contradictory. I cooked my cake for 1 hr (direction #6) but it was waaaaay overcooked. Then I retraced my steps, and when I got to step #8 and it made sense why my cake was so dry, I should have cooked it for 40 and added time as needed. Will make again, but definitely adjust the cooking time.

  • Melinda July 4, 2015, 10:11 pm

    Made this today and it came out looking beautiful and tasted delicious, too! Will definitely make it again. Thanks for the great recipe!

  • Emily July 10, 2015, 7:57 pm

    Has anyone tried this with flavored Greek yogurt? I have vanilla bean and honey Greek yogurt in the fridge that I think would be delicious but maybe too sweet?

  • Elizabeth July 15, 2015, 4:17 pm

    i have it in the oven right now and it seems to have boiled over the edges of the pan! Uh oh, any ideas about what I might have done wrong?

  • Tammy July 17, 2015, 8:51 pm

    This looks delicious! Do you think it would work for a brunch, or is it more dessert-ish?
    Thanks!

  • Haley July 19, 2015, 7:40 am

    Your recipe totally flopped……the batter ended up being like dough-wat did I do wrong?-I followed your recipe perfectly! Very irritating

    • Auri May 8, 2016, 3:31 pm

      Hi,
      I don’t think you did something wrong. My batter came just like yours so I was annoyed too. I looked at the pictures and the batter looked just like what I came up with. I baked it like that and it still looked as in the picture. I think next time instead of the Greek yogurt, I am going to try cream cheese lol. Did you bake yours?

  • sudhakar July 24, 2015, 2:16 pm

    This looks delicious and simple.

  • Dinny July 28, 2015, 9:50 am

    I made your recipe to a T. But it did not turn out right. You have many pictures on this page and it is slow to download the page for one. Two I read your recipe and did exactly what you said and the cake was not baked all the way through. If I could post a picture of it I would but I cannot. I like the concept but your recipe needs tweaking. You mention the bake time about a hour but it depends on ones oven..This is not right I baked it for a hour and a half and it was still not baked in the middle. Like I said you need to redo your recipe. I can send you picture if you wish.

  • Elise July 30, 2015, 3:37 am

    Do you use plain Greek yogurt or vanilla flavored? Not really sure which one to get

  • elise July 30, 2015, 2:16 pm

    do you use plain or vanilla greek yogurt?

  • Fala August 12, 2015, 2:43 pm

    I made this today and it was amazing! Such a simple, quick and easy recipe, with delicious results. I don’t have a springform pan so I used a regular 9″ cake pan, and it was great. My husband loved it, and took the leftovers to work to share with the guys. Thanks for a great recipe!

  • Jen August 13, 2015, 11:42 am

    This looks delicious! I’m hoping to try it for a ladies brunch this weekend ๐Ÿ™‚
    Just to clarify – should I use 3 tablespoons of water with the chia seeds, as mentioned in the notes at top? Or is it 3 teaspoons, as mentioned in the recipe at the end?

  • Oakland Sharon August 19, 2015, 12:13 pm

    Has anyone tried this recipe with a sugar substitute, like Truvia, Spenda, or Agave Nector? If you did, how did you modify the recipe?

  • Kimberly August 31, 2015, 10:08 am

    Just wanted to say thank you for this awesome recipe. I made it for my boyfriend to take to the cricket as his offering for their ‘posh picnic’ and it made it onto the SkyTV coverage. Massive win of a cake.

  • Priscilla September 2, 2015, 1:36 pm

    Can you please advise. The cake was not baking evenly so I left it in longer and the outside burnt. Could it have been that I covered the top of the cake with too much fruit?

  • ST September 8, 2015, 8:19 am

    Thanks for the recipe! Not sure why a couple of the people posting here are saying you need to re-do the recipe; mine came out looking exactly like yours (looks like many others didn’t have a problem either). Other than substituting gluten free flour for all purpose due to a wheat allergy, I followed your recipe to a “T”. Mine was done at about 45 minutes; because my oven runs hotter than normal, I start checking it early. You clearly stated ‘about an hour depending on your oven’ so that could mean earlier than an hour or a bit later. Just wanted to say thanks for posting this, it was a quick & easy dessert to make and tasted great.

  • Kathy September 21, 2015, 3:40 pm

    I made these cake twice already and I think it came out too dry. Not sure if I kept it too long in the oven or maybe I put too much flour (1 and 1/2 cup) because it was very thick. Any advice? ๐Ÿ™‚

  • Maria January 19, 2016, 8:04 pm

    I made this cake for a fancy dinner with my husband’s boss and it was a total success. It is delicious, beautiful and healthier than other desserts. Thank you!

  • Shiva February 26, 2016, 5:55 pm

    Looks beautiful but when I made it, it came out super dry! And I followed directions exactly. What could have been the problem?? cuz in the pics it looks super moist which is why I decided to make it in the end first place.

  • Pam March 30, 2016, 11:11 pm

    All of your recipes look amazing, but I believe I’ll start with this one!
    So glad to have your blog, thank you!

  • Eden Passante April 26, 2016, 6:23 pm

    This looks so beautiful! Love peaches and blueberries together too! So good!

    • Julia June 28, 2016, 11:42 pm

      Thank you! ๐Ÿ™‚

  • David @ Iaso Source June 8, 2016, 6:38 pm

    This peach and blueberry yogurt cake was so easy to make and you totally sold me with those gorgeous photos. My son absolutely loved it and it allowed us to spend time together so it was a win win. Thanks for sharing this.

    • Julia June 28, 2016, 11:42 pm

      David, so glad you liked it, and that you son enjoyed it as well! ๐Ÿ™‚

  • Andie June 19, 2016, 11:17 am

    Made this as the recipe is last night and it was perfect for Father’s Day breakfast! We served with some whipped cream on top. Thank you for the beautiful cake recipe. Will be making again soon!

    • Julia June 28, 2016, 11:41 pm

      Thank you, Andie – I am glad you enjoyed it! ๐Ÿ™‚

  • Hannah A June 19, 2016, 5:42 pm

    I made your cake for Father’s Day and it was a real treat. I would agree that you need to add another layer of fruit half way through to make it look nice. The first lot tended to sink beneath the mix. Can I just say that for my personal taste, I would prefer more contrasting fruits, perhaps a tangy apple in place of the peach or raspberries instead of the blueberries. It was delicious but I think the combination of really sweet would work well with a bit of a sharp contrast.

    • Julia June 28, 2016, 11:40 pm

      Great suggestions, Hannah! Apples and raspberries – something I should try next time.

  • Chantal July 14, 2016, 8:07 pm

    Hi! I’m planning on making this tomorrow but not sure if I should use plain greek yogurt or vanilla ? I’ve read all the comments and haven’t found my answer.. thank you

  • roshan August 12, 2016, 11:43 pm

    Looks grt. But we dont get fresh berries or peaches. So can i use blueberry pie fillng and canned peaches?

  • Smita August 13, 2016, 7:14 am

    I made this cake yesterday. Wow it was fantastic. After reading some comments I added a tablespoon of canola oil for keeping it moist and dusted my fruit with all purpose flour. It helped a little bit from it sinking but I think thick peache slices might help. Also the key was not over mixing. Mine came out moist and perfect. I had used nonfat Greek yogurt. I will make it again and it is a keeper.
    Thanks Julia!

  • Nancy August 13, 2016, 3:39 pm

    I made this in a 9″ springform and it was great, although I do think you need to eat it the first day. After it was refrigerated, even on the second day, it was no where near as good. I decided to make it again and only had a 9″ cake pan instead if the springform. It spilled all down the sides of the pan and onto the bottom of the oven. It started smoking so much I had to turn it off. The cake was ruined and I had to throw it in the trash. A lot of wasted time and ingredients. I would suggest never using anything but the springform unless your 9″ cake pan has very high sides. Now I have a mess to clean up.

  • yushi August 15, 2016, 5:58 pm

    Hi Julia,
    I did try your recipe and it was almost perfect. My oven might me a little bit different and the next time, I will try to bake it for 55min instead of 1 hour. The presentation was so good…people though I bought it! I will do another shut today but will add 1 banana on the dough…will see.
    Merci beaucoup! Une trรจs belle recette et facile ร  faire!

  • Debbie August 17, 2016, 10:52 pm

    Cooked for only 50 minutes at the recommended setting but it still over cooked and was unpleasantly dry. Served it with canned sliced peaches with juice which helped some but will lower the temp and check it more often next time.

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