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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.
Just wanted to say thank you for this awesome recipe. I made it for my boyfriend to take to the cricket as his offering for their 'posh picnic' and it made it onto the SkyTV coverage. Massive win of a cake.
Has anyone tried this recipe with a sugar substitute, like Truvia, Spenda, or Agave Nector? If you did, how did you modify the recipe?
This looks delicious! I'm hoping to try it for a ladies brunch this weekend 🙂
Just to clarify - should I use 3 tablespoons of water with the chia seeds, as mentioned in the notes at top? Or is it 3 teaspoons, as mentioned in the recipe at the end?
I made this today and it was amazing! Such a simple, quick and easy recipe, with delicious results. I don't have a springform pan so I used a regular 9" cake pan, and it was great. My husband loved it, and took the leftovers to work to share with the guys. Thanks for a great recipe!
do you use plain or vanilla greek yogurt?
Do you use plain Greek yogurt or vanilla flavored? Not really sure which one to get
I made your recipe to a T. But it did not turn out right. You have many pictures on this page and it is slow to download the page for one. Two I read your recipe and did exactly what you said and the cake was not baked all the way through. If I could post a picture of it I would but I cannot. I like the concept but your recipe needs tweaking. You mention the bake time about a hour but it depends on ones oven..This is not right I baked it for a hour and a half and it was still not baked in the middle. Like I said you need to redo your recipe. I can send you picture if you wish.
This looks delicious and simple.
Your recipe totally flopped......the batter ended up being like dough-wat did I do wrong?-I followed your recipe perfectly! Very irritating
Hi,
I don't think you did something wrong. My batter came just like yours so I was annoyed too. I looked at the pictures and the batter looked just like what I came up with. I baked it like that and it still looked as in the picture. I think next time instead of the Greek yogurt, I am going to try cream cheese lol. Did you bake yours?
This looks delicious! Do you think it would work for a brunch, or is it more dessert-ish?
Thanks!
i have it in the oven right now and it seems to have boiled over the edges of the pan! Uh oh, any ideas about what I might have done wrong?
Has anyone tried this with flavored Greek yogurt? I have vanilla bean and honey Greek yogurt in the fridge that I think would be delicious but maybe too sweet?