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    Peach and Blueberry Greek Yogurt Cake

    By Julia | Updated: Jun 05, 2024 | Published: Oct 28, 2014 | 424 Comments

    997.7K shares
    • Facebook8.2K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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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    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.

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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 for a peach and blueberry Greek yogurt cake, you'll be using 4 oz of softened butter and ½ 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, this Greek yogurt 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 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!

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    4.71 from 508 votes

    Peach and Blueberry Greek Yogurt Cake

    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! 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 274 kcal
    Author: Julia

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 4 oz butter softened
    • 1 cup sugar
    • 2 eggs
    • ½ teaspoon vanilla
    • ½ cup Greek yogurt low-fat
    • 2 peaches sliced into wedges
    • 6 oz blueberries
    • 1 teaspoon granulated sugar
    US Customary - Metric

    Instructions 

    • Use 9x3-inch springform pan.
    • 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, I like to 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.

    Nutrition

    Nutrition Information
    Peach and Blueberry Greek Yogurt Cake
    Amount per Serving
    Calories
    274
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    6
    g
    38
    %
    Trans Fat
     
    0.4
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    58
    mg
    19
    %
    Sodium
     
    192
    mg
    8
    %
    Potassium
     
    92
    mg
    3
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    26
    g
    29
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    461
    IU
    9
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    50
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

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      Recipe Rating




    1. John L Dillon

      April 07, 2025 at 7:25 am

      I made this twice in 2 days. Unfortunately, fresh peaches are not in season in Mexico, and finding frozen ones is unlikely. But they do have canned. To make it work, I drained the juice and patted the peaches dry. Worked perfect. Would prefer fresh, but what can you do? The only variation I did was I used 3/4 cups sugar. And I put a glaze on the top of the cake when done to add a nice sheen. The glaze is simply apricot marmalade melted down with a little water.

      Reply
      • Julia

        April 07, 2025 at 2:18 pm

        Twice in two days?! That makes me so happy! Thaks for sharing your tips about using canned peaches, and that apricot glaze? Genius! 🙂 🙂

        Reply
    2. Francine Campbell

      April 06, 2025 at 12:11 pm

      Sounds delicious! My question: Can frozen peaches (I buy in season but peel, slice and freeze to use all year)and frozen blueberries be used? If yes, defrost first or use frozen? Thanks in advance for your answer.

      Reply
      • Julia

        April 07, 2025 at 2:44 pm

        Hi! Yes, totally! Frozen peaches and blueberries work beautifully. Just thaw and pat the peaches dry, and the blueberries can go in straight from the freezer (frozen)—so easy. Hope you love it!

        Reply
    3. Anne Wilsher

      September 19, 2024 at 7:58 pm

      I live in Albuquerque, elevation a mile high. How would you adapt this recipe? Thanks

      Reply
      • Julia

        September 19, 2024 at 8:24 pm

        Hi Anne, somebody else asked me a similar question about altitude adjustments just 2 comments below you - if you scroll down, you'll see my response. Let me know if you can find it, if not, I'll copy and paste.

        Reply
    4. Mae R

      September 11, 2024 at 8:28 pm

      I bought peaches to make this recipe, only to find the bag didn't come home with me. So I used more Fresh blueberries. The Cake turned out very light and very good! Sent recipe to my group of friends and saved in my pintrest. Thank you!

      Reply
      • Julia

        September 16, 2024 at 6:48 pm

        That's a bummer (about the bag of peaches). But glad you used more blueberries and that the cake turned out just fine! 🙂

        Reply
    5. Adria Strife

      September 05, 2024 at 2:04 pm

      How do you make this in Colorado at an altitude of 9000 ft?

      Reply
      • Julia

        September 05, 2024 at 9:56 pm

        Hi Adria, I don't live at altitude 100% of the time as we have the so-called off-season (or mud season) where pretty much the whole town empties out and leaves for warmer climates. During these off-season months, I live at sea level, and I always bake the same cakes I baked at altitude to test for any differences. Here are my observations:

        I've baked this particular cake both at sea level and at 9,000 feet elevation without any recipe adjustments (granted, it's a pretty basic dessert recipe, it's not like I'm making macaroons that are more finicky). However, at 9,000 feet, it took me significantly longer to bake this cake — about 1 hour and 10 minutes or even longer —in a regular oven at 350°F on the middle rack. By comparison, it took me 45 minutes at sea level to bake the same kind of cake at 350°F using the convection bake oven setting on the middle rack.

        So, you have to account not only for altitude but also for the type of oven you're using. If I baked the same cake in a convection oven at 9,000 feet, it would bake quicker than in a regular oven because of air circulation.

        Also, if you bake this cake at 2,000 feet or even 5,000 feet elevation, it will not take as long as it took me at 9,000 feet.

        Sorry for my lengthy response, I hope it answers our question.

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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