This post may contain affiliate links. Read my disclosure 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!
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 made this with apples and blueberries an it was awesome.
Added some sugar & cinnamon to apples before placing on cake batter.
It was a delightful dessert!!!
Made this today using fresh peaches and frozen blueberries. It was wonderful. Made your pasta, shrimp, tomato and spinach with garlic butter, too. More kudos. I'll be coming back to your album bunches.
Oh my...that looks so delicious! Thank you for such great recipe. The pictures are absolutely stunning!
Can it be made w regular plain yogurt?
Hi Julia,
today I baked the cake. Unfortunately, the dough when baking oozed over the fruit. The fruits were no longer visible. I stuck pretty much to the specifications. What can I do wrong? The cake was still delicious. But he did not look as nice as on your image...
Did you do step 6 during the baking process where it says she adds peaches and bluberries to make it prettier?
Hi!
She mentions in the recipie that half way through baking she adds more fruit to "pretty it up".
Mine is in the oven right now... glad I read your comment will definitely add more fruit half way through!
Love your recipes. I make the Berry Clafoutis often. My husband loves it. I am diabetic and would love to have the carb info and any exchange info so I can enjoy it also.
that looks amazing but what weight is half a stick of butter for those of us in the UK??
Hey Elisabeth, I use metric measurements too. You can easily find the metric conversion on google. it's 56.7g 🙂 happy baking!
http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Do you think this would work with drained can peaches?
Has anyone calculated calories per serving on this recipe? Thanks!