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 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.
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
- 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
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
Nutrition
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.
Has anyone tried this cake using frozen or canned fruit? I have fresh peaches to use but only frozen blueberries
I made this yesterday.
I used fresh peaches and also only had frozen berries
I allowed to the berries (blue berries & blackberries) to partially thaw while I assembled the ingredients.
I also replaced 1/2 of the sugar with coconut sugar.
It turned out wonderfully!
First time making Peach Blueberry Greek Yogurt Cake ~ heavenly
This looked really yummy so I decided to try it. Sorry to say it was only OK. Lacked flavor, even with the best peaches and blueberries of the season. The cake was dense and a bit dry, though I watched closely that I didn't overbake it.
Delicious and impressive to serve. Thank you for this recipe -- it's pinned!
Not sure how you were able to keep the cake from rising over the fruit but it still looks good.
At the cottage and did not have a spring form pan so I did in a cast iron pan. Turned out great and lifted out of pan with no problems.
Turned out great and looked so pretty! Next time I will serve with vanilla ice cream.
Thank you for the easy recipe
Julia-Thanks SO much...this looked like the perfect summer cake and it was. Just finished having it with vanilla ice cream to celebrate our (adult) summer birthdays. All loved it and remarked how light, moist and peachy it was. Made as directed except for substituting 1:1 gluten-free flour. My “home-brewed” (very well-drained) fat-free plain Greek yogurt (similar to Fage brand) worked great. This was so simple, used basic ingredients, showcased the fruit and looked beautiful. I’m not a regular baker but this was a home run. Thanks- so glad I bought the springform pan for this as I will definitely make many times.
My family loved it!
I just made this tonight and it is amazing. Not too sweet & I'm lovin the texture of it. This is only the 2nd cake I've ever baked. Try it, you'll love it! 5 stars, hell yas!