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    Peach and Blueberry Greek Yogurt Cake

    Published: Oct 28, 2014 / 287 Comments

    953.4K shares
    • Facebook7.6K
    Recipe Print

    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 2 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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    4.75 from 175 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
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 229 kcal
    Author: Julia

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 oz butter softened
    • 1 cup sugar
    • 2 eggs
    • ½ teaspoon vanilla
    • ½ cup Greek yogurt
    • 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.

    Notes

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    Nutrition

    Nutrition Information
    Peach and Blueberry Greek Yogurt Cake
    Amount per Serving
    Calories
    229
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    45
    mg
    15
    %
    Sodium
     
    112
    mg
    5
    %
    Potassium
     
    159
    mg
    5
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    25
    g
    28
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    297
    IU
    6
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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!

    « Spaghetti Squash, Quinoa and Parmesan Fritters
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Eliza

      April 12, 2022 at 11:37 pm

      Can you make ahead and refrigerate?

      Reply
      • Julia

        April 24, 2022 at 7:53 pm

        Yes, you can bake this cake, cover it, and keep it refrigerated - that's how I actually prefer to store it.

        Reply
        • Megan

          April 29, 2022 at 7:39 am

          Could I use frozen peach slices instead of fresh?

          Reply
          • Julia

            May 06, 2022 at 5:04 pm

            Megan, I think you can. I don't think you need to defrost them - just use them as is.

            Reply
    2. Araceli

      March 08, 2022 at 2:27 am

      Hi! Would this recipe work using almond flour instead of regular flour? Thanks.

      Reply
      • Julia

        March 21, 2022 at 11:59 pm

        Yes, you can use almond flour instead of regular flour. I would add one more egg to bind the flour better.

        Reply
    3. Penny

      March 02, 2022 at 11:58 am

      I made this today. I used an almond milk vanilla yogurt due to lactose allergy. I used almond extract as the yogurt had vanilla in it. Delish!!

      Reply
      • Julia

        March 22, 2022 at 12:45 am

        Penny, thank you so much for such detailed and helpful feedback! I am glad this recipe worked well with almond milk vanilla yogurt!

        Reply
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