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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.
It Looks Delicious! Thanks for sharing this cake recipe - Loved it!
I am so happy to hear that! 🙂
This looks delicious! Just looking over this recipe, it says 2 oz of butter, that's like 1/4 cup of butter isn't it? Is that correct? It just doesn't sound like a lot of fat for the ratio of flour, eggs and sugar in the recipe.
Yes, it's 2 oz of butter (half a stick, or 4 tablespoons of butter). Yes, that's how much butter is needed for this recipe. It works, because I am using 1/2 cup of Greek yogurt. Try it for yourself, and you will be surprised how light and fluffy this cake is! 🙂
Thanks for the reply! If I'd read your entire blog instead of quickly skimming the recipe I would've realized you mentioned exactly that. Apologies!
BUT...I did try it and we loved it! So impressed you can get away with such a small amount of fat and it tastes so good and looks so pretty! From now on I will use this batter recipe for my pineapple upside down cake too. I found the cake part did rise much higher than yours so next time I will use a larger pan and increase the fruit amount which works for me anyhow!
Thank you so much for sharing!
So glad you made it and enjoyed it! 🙂 Yes, it surprised me too that you can get away with using so little butter if you use other ingredients to replace it.
Hi Julia, just wanted to say thank you for this recipe! I visit it often and absolutely love it. Works great with the gluten free flour I get here as well! Thank you 🙂
Thank you, Felicity! I am glad you've been enjoying this recipe. And, yes, this recipe works well with gluten free flour, as well (with some minor adjustments).
I saw this pie on Pinterest and could tell from the photos that it was delicious. I baked it today and it is delicios! Most importantly most ingredients are simple and you probably already have them in your home. Easy, delicious and beautiful! Thanks Julia!!!
You are very welcome! I am so glad this cake turned out well for you! And, yes it's all simple and beautiful ingredients, so it's easy to make and easy to make it look pretty! 🙂
That looks delicious, but for those of us in the UK, how much does "1/2 stick of butter" weigh??
1/2 stick of butter equals to 55 grams
Hi, I made this beautiful cake yesterday, the flavor is very nice, the cake turned out very moist, and light. I did add more peaches and blueberries half way of baking it, but I noticed the peaches were also sinking. Did you do anything special to keep them from sinking?? In general, is a delicious ,tasty and easy to make cake. Is a keeper. Thank you so much for sharing the recipe/
Hi. Your Peach and Blueberry Greek Yogurt Cake has become my new found Summer Love dessert. My kids simply loved it. I’ve already made it twice in a month and they ask me to prepare it more often. Thanks for sharing such interesting recipes. Looking forward to more such dessert recipes!
marvellous cake!!!! It is very amazing, Thanks for sharing this wonderful recipe. Last sunday we made this cake, My whole family became very happy after taking it. Thanks alot!!!!!!!
Hello is this website open???? Why is my comment deleted?
Julia,
How do I store the cake once it's cooled. In the fridge? My cake turned out really good.
Thank you! I am glad you liked it! 🙂 I would definitely store this cake covered and refrigerated!
Hi Julia,
If I'm not serving cake til the next day, how should it be stored?
Bell
What is "Greek yogurt"????
They sell Greek yogurt in almost all grocery stores. If they don't sell it where you live, you can use regular unflavored yogurt.
Just Made this and it turned out perfect! Wish I could attach my picture;)
Julia,
Making it for the first time. Hopefully it will impress my husband's co-workers. I did not put vanilla because I forgot to buy some so I'm hoping that it will still comes out good.
Cooked for only 50 minutes at the recommended setting but it still over cooked and was unpleasantly dry. Served it with canned sliced peaches with juice which helped some but will lower the temp and check it more often next time.