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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.
Do you peel the peaches?
No, I don't peel peaches. I used fresh peaches. Enjoy!
I have this in the oven now. I did put the peaches on the bottom in a pretty pattern and put the berries on top. I’m hoping I can invert it onto a serving plate, like you would an upside down cake! I’m looking forward to tasting it.
Enjoy! Hope you liked it and hope it turned out well as an upside down cake!
I have to eat gluten free and mostly dairy free. While the small amount of butter was no problem, I had to substitute the greek yogurt with plain coconut Greek yogurt and used a homemade blend of gluten free cup for cup flour. This turn out great! Moist and tasty. Sometimes the GF substitutes don't work well but worked just great in this recipe.
Valerie, I am so glad this recipe worked well with the gluten free flour. Thank you so much for stopping by and sharing such a detailed and helpful comment!
Can a gluten free flour be substituted?
Yes!
Can this recipe be frozen after baking?
Yes, you can freeze this!
I’ll make this cake again! You’re able to taste fruit instead of sugar. Reminds me of European dessert.
Vicki, I am so glad you liked it! Love how you described it - that you can taste fruit instead of sugar!
You say 2 oz. butter & 6 oz. blueberries are those by weight or cup? 2 oz. of butter by weight is 4 TBSP and by fl oz. it is 3 TBSP.
I just go by what the package says. 1 stick of butter (8 tablespoons) = 4 oz, so I used 4 tablespoons (2 oz). Same with blueberries - I just go by weight that is listed on the package of blueberries.
The yoghurt peach blueberry cake is wonderful. Very simple yet the result is great.
Stephen, I am so glad you liked this cake. Thanks for the comment!
I made this cake for me and my husband and we both thought it was absolutely awesome! Thank you for sharing this great and easy recipe
Susie, I am so glad you enjoyed this recipe. Thanks for the comment!
Hi, I noticed in the picture after cutting a slice I didn’t see the parchment paper. How to remove the parchment paper if the cake is served in the same baking springform pan?
Happy baking,
Lori
Amazing recipe!! Thank you very much for sharing.
It also works in a gluten free format, I used 1 cup of Schär gluten free pastry flour and 1/2 cup of oat flour (but I am pretty sure that it would have worked with oat flour only as well).
It was delicious and I will definitely make it again. 🙂
Dori, I am so glad you enjoyed the recipe! Thanks for sharing how you made it gluten-free!
I ran out of Greek yogurt, what cam I use instead?
You can use buttermilk, sour cream, or regular yogurt instead.
Will it work to use a sugar free substitute for the sugar? I love the recipe but it has way to many carbs for a diabetic
Made this desert last night and it was an absolute “10”
Beautiful, delicious, easy - doesn’t get better. I made a slight adjustment using 1cup almond flower/ half cup regular flour and must confess, used 4 peaches instead of 2, cut thin and over-lapped so more fruit than cake. It turned out PERFECTION. Truly one of the best summer desert recipes I’ve come across.
Madelyn, your comment made my day! Thank you so much for stopping by and sharing such positive feedback.
Can I use cashew yogurt and vegan butter for this or would it not work out? It looks so yummy I’d really like to try it.