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    Peach and Blueberry Greek Yogurt Cake

    Published: Oct 28, 2014 / 386 Comments

    984.2K shares
    • Facebook7.8K
    Recipe Print
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Peach and Blueberry Greek Yogurt Cake made in a springform pan - you couldn't find an easier recipe for such a colorful, beautiful cake!

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    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.

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    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 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.

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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:

    arranging the fruit on top of the cake

    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:

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    And don't forget to sprinkle some powdered sugar on top:

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    Give yourself a large slice full of fruit and enjoy:

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    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!

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    4.71 from 472 votes

    Peach and Blueberry Greek Yogurt Cake

    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! 
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories per serving 229 kcal
    Author: Julia

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 oz butter softened
    • 1 cup sugar
    • 2 eggs
    • ½ teaspoon vanilla
    • ½ cup Greek yogurt
    • 2 peaches sliced into wedges
    • 6 oz blueberries
    • 1 teaspoon granulated sugar
    US Customary - Metric

    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.

    Notes

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    Nutrition

    Nutrition Information
    Peach and Blueberry Greek Yogurt Cake
    Amount per Serving
    Calories
    229
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    45
    mg
    15
    %
    Sodium
     
    112
    mg
    5
    %
    Potassium
     
    159
    mg
    5
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    25
    g
    28
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    297
    IU
    6
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    « Spaghetti Squash, Quinoa and Parmesan Fritters
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Lauren Murphy

      August 07, 2023 at 1:24 pm

      I was a little worried that there didn't seem to be enough batter but it rose beautifully. I added a dollop of sour cream and about a half teaspoon of almond flavor (it is strong) and the flavor was really good. The cake was a bit dense but it wasn't dry so I really didn't mind it and it didn't fall apart so held the fruit well. The cake itself was gorgeous and got a lot of oos and ahhs. Will be making again for sure.

      Reply
    2. Helen

      August 06, 2023 at 4:00 pm

      Are peaches peeled or unpeeled ? Thanks, can’t wait to try it.

      Reply
    3. Ginger

      August 04, 2023 at 4:57 pm

      Could I use almond flour. How about erythritol in place of sugar

      Reply
    4. Altitudemama

      August 04, 2023 at 3:01 pm

      I typically follow a new recipe to the T the first time but I felt like the cake might need just a hint of something else, so I took the seeds from one cardamom pod, crushed them, and added it to the batter. I LOVE the hint of "je ne sais pas" it adds. Delicious cake and easy to make. Don't skimp on the fruit -- it bakes in beautifully.

      Reply
    5. Carole BF

      August 01, 2023 at 1:35 am

      Could you substitute butter with olive oil or coconut oil? And if yes, what quantity would you use? Looks delicious, I really want to try making it. Thank you!

      Reply
    6. Jessica J.

      July 30, 2023 at 3:37 pm

      I made this today and then batter was very very chunky, not liguid kind of like a biscuit batter or cookie. We will see how it tastes

      Reply
      • Jana

        August 20, 2023 at 1:40 pm

        Something sounds off. Mine wasn’t chunky, and the cake was a bit spongy, kind of like an angel food texture. I did almost make a mistake with the butter, so maybe check that! I first read it as two tablespoons, but it’s supposed to be two ounces, which is four tablespoons. I looked because it didn’t seem like there was enough butter to cream in with the sugar!

        Reply
    7. JanetG

      July 04, 2023 at 1:24 pm

      Love this recipe!!! This is the 5th time making this over the past two years in the summer. It’s a family and friend favorite.

      Reply
    8. Kathy

      May 28, 2023 at 4:44 pm

      Made this last week, so good & easy, I made it again today for our Memorial Day shrimp boil. Thanks for this awesome recipe. I’d post a pic, but don’t see where to do it.

      Reply
      • Julia

        June 07, 2023 at 7:29 pm

        Kathy, I am so glad you loved this cake! Thank you for this positive feedback! ❤️

        Reply
      • Holly

        June 19, 2023 at 8:07 pm

        Made this cake today. While the cake tasted good family didn’t care for the cake itself. They thought it had a consistency of a biscuit than a cake. Can’t win them all

        Reply
        • Julia

          June 23, 2023 at 9:09 pm

          Holly, thank you for this feedback! The cake is pretty basic, but it's the fresh peaches and fresh berries that make all the difference!

          Reply
    9. Ashley

      May 12, 2023 at 12:04 pm

      Amazing recipe! My family keeps asking me to make this often. I swap out white sugar for monkfruit sweetener, and add in some unflavored collagen to kick up the protein.

      Reply
      • Julia

        June 07, 2023 at 8:25 pm

        Ashley, thank you for sharing that this recipe works with monkfruit sweetener! So helpful!
        Glad this cake is a favorite!

        Reply
      • Sabeen N

        July 27, 2023 at 11:38 pm

        Did you do a 1:1 replacement of the monk fruit sweetener?

        Reply
    10. Emily

      March 29, 2023 at 5:12 pm

      Could you use coconut yogurt and vegan butter to make dairy free?

      Reply
      • Julia

        June 08, 2023 at 12:44 am

        Emily, yes, that should work!

        Reply
    11. Sabrina Sabbaghian

      February 26, 2023 at 8:04 pm

      My cousin made this and it was the yummiest cake I have ever had! MAKE IT!

      Reply
      • Julia

        March 18, 2023 at 8:20 pm

        Sabrina, thank you for your enthusiastic 5-star review! ❤️

        Reply
    12. Jan

      February 09, 2023 at 1:30 am

      Looks delicious. Do you think I could use canned peaches?

      Reply
      • Julia

        February 13, 2023 at 6:45 pm

        Jan, yes, canned peaches should work! I would drain them really well from any juice.

        Reply
    13. Heather

      October 10, 2022 at 9:43 pm

      Could you possibly make this and freeze for later?

      Reply
      • Julia

        October 28, 2022 at 9:20 pm

        Heather, yes, this cake freezes well!

        Reply
    14. Denise

      September 30, 2022 at 10:17 am

      So so good!!

      Reply
      • Julia

        October 02, 2022 at 6:03 pm

        Denise, I am so happy to hear that! And, thanks for the 5-star review! 🙂

        Reply
        • Valnea

          March 23, 2023 at 10:51 am

          Excuse me if you can write me metrics (g) I really like your cake and I'm afraid I won't do exactly if I don't. Thank you from ❤

          Reply
          • Julia

            March 25, 2023 at 10:40 am

            Valnea, if you look at the list of the ingredients, there are 2 links under it: US Customary - Metric. Click on the link Metric and it will convert the amounts to metric system.

            Reply
        • Sarah

          May 10, 2023 at 6:28 pm

          Has anyone substituted a gf flour?

          Reply
          • Ashley

            May 12, 2023 at 12:03 pm

            Yes I have as my household is completely GF. Was absolutely delicious. Actually making another one today! Just make sure your flour blend has xantham gum in it, or add in if it doesn't.

            Reply
            • Julia

              June 07, 2023 at 8:25 pm

              Ashley, thank you for this feedback - so very helpful!

          • Julia

            June 07, 2023 at 8:34 pm

            Sarah, yes, I've made this gluten-free. I used 1:1 or measure for measure - it worked well! If using GF flour, I recommend turning this into a skillet cake as the gluten-free flour can sometimes make a flatter cake:

            https://juliasalbum.com/peach-blueberry-skillet-cake/

            Reply
            • Debbie

              June 12, 2023 at 10:13 pm

              So delicious! I substituted using 1/2 c of brown sugar and 1/2 c granulated sugar. Very good!

            • Julia

              June 23, 2023 at 9:26 pm

              Debbie, thank you for sharing your substitutions. So helpful for others who might want to try the same thing!

        • Ruby

          July 30, 2023 at 7:44 pm

          Could I use vanilla flavoured Greek yogurt?

          Reply
    15. Marie

      September 23, 2022 at 5:27 pm

      East, beautiful presentation and scrumptious. I used nectarines instead of peaches and mayonnaise instead of yogurt as they were what I had on hand. It was as delicious as it looked!

      Reply
      • Julia

        October 02, 2022 at 6:58 pm

        Marie, I am so happy this cake turned out well! Thank you for taking the time to share your positive feedback - It's important for any food blogger to read comments like that! 🙂

        Reply
        • Kathy wagner

          December 11, 2022 at 10:27 am

          Can I use frozen thawed peaches?

          Reply
          • Julia

            December 23, 2022 at 4:08 pm

            Kathy, yes, you can use frozen peaches. You don't even have to thaw them - just use them frozen.

            Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I founded this website in 2012. I focus mostly on savory recipes (protein-based main dishes, pasta, salads) and seasonal ingredients (with lots of vegetables and fruits). Many of my recipes are 30-minute ONE-PAN meals. Find out more about me and my cooking philosophy. 

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