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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.
Hi, it look lovely and I want to try it. What is 1/2 cup of yoghurt in gram or in dL?
Regards from a Norwegian
Hi, Catrine! 1/2 cup of yogurt is 100 grams. Under the ingredients list, you can see 2 links - Customary - Metric. Click on Metric and it should convert the ingredients for you into the metric system. I hope you love this cake! 🙂
Do you think you could make large muffins with this recipe? I want to bring some to my friend, but leave some for my family!
Yes, this would work great with muffins! Obviously, muffins will bake faster than a whole cake so I would reduce the baking times.
I wonder how plums would work, if substituted for the peaches? Apparently, my brother isn’t fond of peaches. Has anyone tried that?
Can I use coconut sugar instead of regular sugar? I plan on making this today.
Thank you.
Rhonda, yes, you can use coconut sugar in the same quantities as the regular sugar in this recipe.
Can I use frozen blueberries?
Yes, you can. You don't even need to thaw them.
Hello from kuwait i baked the cake its sooooo nice thanks for the recipe.. the only thing is that my oven was too hot so I reduced the heat and baked it less time and it was perfect..
Dalal, I am so glad you tried this recipe and loved it! Thank you so much for taking the time to share such a positive comment - I so appreciate it! 🙂
Plain Greek yogurt?
Laurie, yes, use plain Greek yogurt. Even though vanilla Greek yogurt will work great, too.
It came out tasty but a little too dry for my liking. Not sure if it’s supposed to be on a dryer side or it was due to “operator error”. I did follow the recipe to the tee and I’m not a novice at baking, so maybe that’s the texture of the cake.
Kamilla, the cake should not be dried at all. The cake dough could have been too dense. This can be avoided by aerating the flour. Here are my recommendations for the next time:
- When you measure flour using cups, make sure not to pack flour too dense in a measuring cup, otherwise, you will end up with much more flour than you need, and, therefore, the cake will come out denser. Measuring flour correctly will solve a lot of "dense" issues. The trick that works for me is that I use 1/4 measuring cup to carefully scoop all flour I need into 1 cup measuring cup, fluffing it up and aerating it, over the mixing bowl, without over-packing it. So, if the recipe calls for 1 cup of flour, I use a 1/4 measuring cup about 3 or 4 times as described above to scoop the flour into 1 measuring cup until it's full. Doing it this way you will often realize that you either have to use the smaller 1/4 measuring cup 3 times or when you use it for the 4th time, you fill it only half full or even less.
- Alternatively, you can sift the flour.
- Another way would be to weigh flour, which I don't do, but it's a solution.
Unfortunately this recipe did not work for me. **Please note I followed the instructions exactly.** In order for the cake to be remotely cooked through, I had to bake it for two hours, at which time the sides and base of the cake were burned (as is shown in the images) and the center was barely cooked. Luckily the dryness is partially masked by the peaches, but I would not make this recipe again without altering it dramatically.
Dee, I am so sorry to hear that! I would like to know more details - what size and what kind of baking pan did you use?
This looks delightful. Can I use gluten-free flour and make it work? Thanks so much.
Yes I used king author cup 4 cup. Used the whole chobsni cup of yogurt and a big pinch of salt. Prob will need to bake longer.
Shannon, thanks for the helpful feedback! Yes, you can use King Arthur measure-for-measure gluten-free flour in this recipe without making any changes - I tested it myself!
Yes, I have tested this recipe with gluten-free measure-for-measure flour (King Arthur). Just use the recipe as is - no changes are needed.
I'm using a thermomix to beat the eggs/butter/sugar and prepare the cake batter, and Im fairly new to using it, so trying to find the equivalent setting of 2-3 minutes high on a thermomix setting. I'm just wondering in step 4 when you say Fluffy do you mean like meringue fluffy ? I find my batter prior to adding the flour to be quite liquid.
thanks
Nancy
Almost meringue fluffy - it should get very pale in color and be blended really well where you can't even taste the sugar granules. Enjoy the recipe!
Do you use plain greek yogurt or vanilla greek yogurt?
Ellie, it doesn't really matter. But, I do mostly use plain Greek yogurt for desserts.
Hi Julia,
Can I use common Plain Yogurt instead of Greek yogurt?
Thank you!
Amy
You can use plain yogurt here instead of Greek yogurt - in the same amount. You can also use sour cream, buttermilk, or kefir.
I love this recipe!!!
I am changing the fruits to not get bored of peaches. Is amazing.
Roxy, so glad you love this recipe! Thanks for stopping by and sharing your wonderful comment!
Hi there, can I sub yougurt for sour cream?
Yes, you can use either Greek yogurt, or sour cream, or even kefir in this recipe. Enjoy!
I made this, and it was a beautiful cake! I would highly recommend checking the cake at 45 to 50 minutes. I checked mine early, but it was finished and I should have taken it out earlier. The cake was a bit dry (my fault.) They flavor was still delicious! I will make it again, and watch more carefully! Thank you so much for sharing!
Sarah, thank you so much for sharing such a detailed and helpful comment about watching the baking times! Glad you loved the recipe, and thank you for the 5-star rating! 🙂
Delicious and simple. Makes great use of seasonal fruit! One picture shows confectioners sugar on top. Would this be added or replace the 1 tsp of granulated, and added after cake cools?
Beth, I am glad you liked this cake! The granulated sugar that is added before putting the cake in the oven helps to brown the top of the cake. Don't replace it with confectioners sugar. But, once the cake cools you can sprinkle it with a very small amount of confectioners sugar right before serving, for a bit more sweetness and presentation purposes.
Looks amazing! I want to make this at 7,000 feet of altitude, what changes should I make?
No changes. Just watch the baking times a little bit early on to make sure the cake is not overcooked - but this applies to any altitude!
This is yummy. Does it freeze well?
Janet, yes, this cake freezes well. Make sure it cools off before freezing it. Wrap it airtight, and place it in sealed freezer bags or in an airtight freezer-safe container.
This sounds and looks terrific. Can this be made using a regular cake pan rather than a spring form? Has anyone tried it?
I made it last night, well, I actually made two, and used the spring form for one and the 9" for the other and they turned out exactly the same. No problems at all with a regular pan.
Angie, I love it that you made 2 cakes at the same time in 2 different pans. Great and helpful feedback - thank you! 🙂
Yes, you can use a regular cake pan of similar size or a 10-inch skillet cake. I made this cake in a cast-iron skillet this Summer - take a look at this peach and blueberry skillet cake.