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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.
Hi Julia,
I did try your recipe and it was almost perfect. My oven might me a little bit different and the next time, I will try to bake it for 55min instead of 1 hour. The presentation was so good...people though I bought it! I will do another shut today but will add 1 banana on the dough...will see.
Merci beaucoup! Une très belle recette et facile à faire!
I made this in a 9" springform and it was great, although I do think you need to eat it the first day. After it was refrigerated, even on the second day, it was no where near as good. I decided to make it again and only had a 9" cake pan instead if the springform. It spilled all down the sides of the pan and onto the bottom of the oven. It started smoking so much I had to turn it off. The cake was ruined and I had to throw it in the trash. A lot of wasted time and ingredients. I would suggest never using anything but the springform unless your 9" cake pan has very high sides. Now I have a mess to clean up.
I made this cake yesterday. Wow it was fantastic. After reading some comments I added a tablespoon of canola oil for keeping it moist and dusted my fruit with all purpose flour. It helped a little bit from it sinking but I think thick peache slices might help. Also the key was not over mixing. Mine came out moist and perfect. I had used nonfat Greek yogurt. I will make it again and it is a keeper.
Thanks Julia!
Looks grt. But we dont get fresh berries or peaches. So can i use blueberry pie fillng and canned peaches?
Hi! I'm planning on making this tomorrow but not sure if I should use plain greek yogurt or vanilla ? I've read all the comments and haven't found my answer.. thank you
I made your cake for Father's Day and it was a real treat. I would agree that you need to add another layer of fruit half way through to make it look nice. The first lot tended to sink beneath the mix. Can I just say that for my personal taste, I would prefer more contrasting fruits, perhaps a tangy apple in place of the peach or raspberries instead of the blueberries. It was delicious but I think the combination of really sweet would work well with a bit of a sharp contrast.
Great suggestions, Hannah! Apples and raspberries - something I should try next time.
Made this as the recipe is last night and it was perfect for Father's Day breakfast! We served with some whipped cream on top. Thank you for the beautiful cake recipe. Will be making again soon!
Thank you, Andie - I am glad you enjoyed it! 🙂
This peach and blueberry yogurt cake was so easy to make and you totally sold me with those gorgeous photos. My son absolutely loved it and it allowed us to spend time together so it was a win win. Thanks for sharing this.
David, so glad you liked it, and that you son enjoyed it as well! 🙂
This looks so beautiful! Love peaches and blueberries together too! So good!
Thank you! 🙂
All of your recipes look amazing, but I believe I'll start with this one!
So glad to have your blog, thank you!
Looks beautiful but when I made it, it came out super dry! And I followed directions exactly. What could have been the problem?? cuz in the pics it looks super moist which is why I decided to make it in the end first place.
I made this cake for a fancy dinner with my husband's boss and it was a total success. It is delicious, beautiful and healthier than other desserts. Thank you!
I made these cake twice already and I think it came out too dry. Not sure if I kept it too long in the oven or maybe I put too much flour (1 and 1/2 cup) because it was very thick. Any advice? 🙂
Thanks for the recipe! Not sure why a couple of the people posting here are saying you need to re-do the recipe; mine came out looking exactly like yours (looks like many others didn't have a problem either). Other than substituting gluten free flour for all purpose due to a wheat allergy, I followed your recipe to a "T". Mine was done at about 45 minutes; because my oven runs hotter than normal, I start checking it early. You clearly stated 'about an hour depending on your oven' so that could mean earlier than an hour or a bit later. Just wanted to say thanks for posting this, it was a quick & easy dessert to make and tasted great.
Can you please advise. The cake was not baking evenly so I left it in longer and the outside burnt. Could it have been that I covered the top of the cake with too much fruit?