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 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.
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!
Peach and Blueberry Greek Yogurt Cake
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
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 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.
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!
That's a bummer (about the bag of peaches). But glad you used more blueberries and that the cake turned out just fine! 🙂
How do you make this in Colorado at an altitude of 9000 ft?
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.