Peach and Blueberry Greek Yogurt Cake made in a springform pan – you couldn’t find an easier recipe for such a colorful, beautiful cake!
Greek yogurt works great in cakes and ensures a nice, smooth texture, as well as it is a good substitute for some portion of butter.
I love baking with Greek yogurt and avoiding using as much butter as I can get away with. In this recipe for a peach and blueberry Greek yogurt cake, you’ll be using 2 oz 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.
This is what the cake looks like unbaked, after I arranged the peaches and the blueberries on top, right before baking:
After being baked for about 1 hour (depends on your oven) and cooled, this Greek yogurt cake can be easily released from the springform pan:
And don’t forget to sprinkle some powdered sugar on top:
Give yourself a large slice full of fruit and enjoy:
This peach and blueberry Greek yogurt 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!
Greek yogurt works amazingly well in cakes. It provides a beautiful texture, makes cakes moist, and is also a good substitute for some portion of butter. Try this Peach and Blueberry Greek Yogurt Cake and see for yourself!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 oz 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
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Use 9x3-inch springform pan.
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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.
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Sift flour, baking powder, baking soda, together into a medium bowl.
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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.
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Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
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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.
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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.
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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.
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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.
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Loved that the Cake was not too sweet and was light in texture. Recipe was easy to follow, but cake was too dry for my liking. I confirmed I followed the recipe correctly and the batter was too thick when I put it in the pan. Resulting cake was dry.
It turned out perfect! The recipe is easy to follow. I look forward to making it again.
I love this recipe. I have made it several times with different stone fruits. I don’t like super sweet desserts so I used half the sugar and it was delicious. Served with some Greek yogurt, breakfast feels indulgent
Just okay for me, I will not be repeating this recipe.
I have made this cake half a dozen times already. Every time it comes out fabulous! Perfect summer dessert! I brought it to work and everyone wanted the recipe! I will be sad when summer is over and the fruit is no longer fresh.
Another winner from Julia’s Album! Thank you so much for consistently presenting recipes which work and taste great! Everyone loved this one (and it was a bonus that it looked exactly like your picture). It was super easy to make. I didn’t have plain Greek yogurt, just the regular kind, and it still worked out perfectly. No one trying to battle their pandemic pounds had to feel guilty about this dessert, as well. It’s going into my Dessert Favourites list. Thanks again!
How could I make this keto?
Use almond flour and a keto friendly sugar substitute
Have you tried subbing for almond flour? I want to try this but unsure if the ratios will be the same.
Loved the cake the original recipe produced, just wanting to mix it up a bit.
Using the same ratio for keto?
Can you freeze it?
Delicious and couldn’t be simpler! Baking time does vary though, baked it for 1hr 30 mins on 180C and still was a bit stodgy in the middle.
Nice cake, but not as moist as I thought it would be. Only baked for 50 minutes and it was done. Still very tasty and pretty with the fruit.