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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.
Would this work without the springboard pan?
I just made this with a regular 9" pan and it was delicious! Just grease it up well 🙂
julia, it looks great!!! can you give the measurements in grams and cm as well!?
It looks delicious! Julia I live in Spain, just found you in Pinterest. I am planning to cook it, but in order to do it I would like to know what do you mean with 1/2 stick butter, could you please explain it to me, if you could give me the weight in grams preferably or ounces if not. I don't have a clue what quantity you refer to, Thanks!
Hi Julia, just found you via Pinterest... will be stopping by more often! I would love to bake this and post it on Good Things with a link back to you some time. Looks exquisite!
Is the texture of the cake closer to a moist cake or more like a crumble, bread-like consistency.
Beautiful! Any thoughts on using frozen peaches and blueberries instead of fresh?
I think it should work! I've baked with frozen berries before successfully. Do not defrost them - just arrange frozen peaches and berries on top, before baking.
That is one beauty! I'll definitely take one slice now please!
I'm absolutely loving this cake! Need a few slices with my tea, right now 🙂
Wow Julia, this cakes is beautiful and I love that is loaded with fruits...awesome shots...
Have a great week 🙂
Powdered sugar is the perfect topping for this! Not heavy, and looks truly great. Gorgeous cake, and I'll bet the flavor is wonderful. Thanks.
Such a gorgeous cake, Julia!
Looks delicious!
Excellent cake. Moist with a little crunch on the sides. The fruit laid out in a circular fashion is beautiful. I used sour cream because I didn't have Greek yogurt and this worked well. The whole family loved it. Went well with peach ice cream.