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.
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.
Are peaches peeled or unpeeled ? Thanks, can’t wait to try it.
Could I use almond flour. How about erythritol in place of sugar
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.
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!
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
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!
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.
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.
Kathy, I am so glad you loved this cake! Thank you for this positive feedback! ❤️
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
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!
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.
Ashley, thank you for sharing that this recipe works with monkfruit sweetener! So helpful!
Glad this cake is a favorite!
Did you do a 1:1 replacement of the monk fruit sweetener?
Could you use coconut yogurt and vegan butter to make dairy free?
Emily, yes, that should work!
My cousin made this and it was the yummiest cake I have ever had! MAKE IT!
Sabrina, thank you for your enthusiastic 5-star review! ❤️
Looks delicious. Do you think I could use canned peaches?
Jan, yes, canned peaches should work! I would drain them really well from any juice.
Could you possibly make this and freeze for later?
Heather, yes, this cake freezes well!
So so good!!
Denise, I am so happy to hear that! And, thanks for the 5-star review! 🙂
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 ❤
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.
Has anyone substituted a gf flour?
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.
Ashley, thank you for this feedback - so very helpful!
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/
So delicious! I substituted using 1/2 c of brown sugar and 1/2 c granulated sugar. Very good!
Debbie, thank you for sharing your substitutions. So helpful for others who might want to try the same thing!
Could I use vanilla flavoured Greek yogurt?
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!
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! 🙂
Can I use frozen thawed peaches?
Kathy, yes, you can use frozen peaches. You don't even have to thaw them - just use them frozen.