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.
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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:
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
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.
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when you pull the cake out in the middle of the baking to add more peaches and blueberries, will it cause the cake to sink? and if doesn’t how many peach and blueberries should I add in ?
Thank you Julia
This cake is not very tall, if you bake it in 9×3 inch round pan, so it shouldn’t sink. Mine didn’t sink. I added 1 sliced peach and about 1/2 cup of blueberries.
Start checking for doneness much earlier than 1 hour.. At 45 minutes sides and bottom were very brown and hard.
Yes, good idea! Every oven is different, and the cake could be done in less than 1 hour!
This recipe is fail-safe. Always delicious and gobbled up by adults and kids alike. Is there a chocolate version of this cake? I like that it uses yogurt and I reduce the sugar to 3/4 cup instead of one whole. I would love to have a chocolate version of this…darker the better 🙂
Thank you, Alifiya! I am so glad you enjoyed this recipe! Take a look at this strawberry chocolate chip cake: https://juliasalbum.com/strawberry-chocolate-chip-cake/
Is it salted butter or unsalted butter? Thanks.
You can use either. The recipe does not use much butter – only 2 oz for the whole cake!
Hi I have some peaches that bed to be used up and I was wondering if this cake would freeze well?
Yes, this cake will freeze well!
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing.
I made this for a party tomorrow how should I store it?
Just keep it loosely covered at room temperature.
Hi,
Made this tonight but the center caved in, any recommendations? I live in the mile high city.
Thx.
Here are some thoughts on why this might happen:
1) If the temperature in the oven is too high, that can cause the cake to sink. Some ovens get too hot and there is no way to know for sure unless you use an oven thermometer.
2) Also, if you open the oven door to check on the cake before the batter is set – that can cause the cake to sink, as well.
3) Also, using too much baking soda and/or baking powder can cause the cake to cave in too, as they cause a cake to rise very rapidly, and then fall just as rapidly.
I’ve made this cake several times as suggested and it’s a huge hit! I wanted to take a cake to work as a birthday cake and was wondering if I doubled the recipe and used a 9×13 aluminum pan, and parchment paper to lift it out once done… so you think it would work? Just bake it similarly, maybe watch for more time needed, and use parchment to lift out and serve?
I think you’re spot on! Doubling this recipe and using a 9×13 inch baking pan should work great! Using a parchment paper to line the bottom and along the two sides to make it easy to lift the cake is a great idea!
This cake was pretty and delicious! A big hit!
Thank you, Mary! So glad you enjoyed it!