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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.
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing.
I made this for a party tomorrow how should I store it?
Just keep it loosely covered at room temperature.
Hi,
Made this tonight but the center caved in, any recommendations? I live in the mile high city.
Thx.
Here are some thoughts on why this might happen:
1) If the temperature in the oven is too high, that can cause the cake to sink. Some ovens get too hot and there is no way to know for sure unless you use an oven thermometer.
2) Also, if you open the oven door to check on the cake before the batter is set - that can cause the cake to sink, as well.
3) Also, using too much baking soda and/or baking powder can cause the cake to cave in too, as they cause a cake to rise very rapidly, and then fall just as rapidly.
I’ve made this cake several times as suggested and it’s a huge hit! I wanted to take a cake to work as a birthday cake and was wondering if I doubled the recipe and used a 9x13 aluminum pan, and parchment paper to lift it out once done... so you think it would work? Just bake it similarly, maybe watch for more time needed, and use parchment to lift out and serve?
I think you're spot on! Doubling this recipe and using a 9x13 inch baking pan should work great! Using a parchment paper to line the bottom and along the two sides to make it easy to lift the cake is a great idea!
This cake was pretty and delicious! A big hit!
Thank you, Mary! So glad you enjoyed it!
Do you think that I can make a flourless one in a crockpot?
I'm not much of a baker, but this cake is so easy to mąkę and it camę out delicious!
Wish I could post a picture of it.
Thank you, Beata! I am so happy to hear that! Glad you liked this cake.
Sorry, right when I hit send I noticed the email was incorrect. Anyways, my question was, I have neither a spring foam pan or cake pan. Can I make this in a 9×13 casserole dish? How much would the recipe change, ingredient wise and cook time? Thanks!
Hello, I have neither a spring form pan or cake pan. Could I make in a 9 × 13 casserole dish pan? How much of the recipe would change, ingredient wise and cook time?
Please clarify - 1/2 stick butter (4 oz ) is mentioned in text, 2oz in recipe.. thanks
1/2 stick of butter is 2 oz. So, yes, use 2 oz of butter. I added 2 oz of butter in the recipe wording now so that it's consistent.
Can you use any other pan ? I don’t have a spring pan
Yes, you can use a regular 9 inch round cake pan instead of springform pan. Just line the bottom of the pan with parchment paper to prevent the cake from sticking to the bottom of the baking pan.
Can I use frozen blueberries?
Yes, you can use frozen blueberries - don't even need to thaw them.
The greek yogurt has to be full fat or fat free?
Either one will work. I've used either in this recipe.
Did you use salted or unsalted butter?
I used unsalted butter.
I don’t have yogurt at the moment , can I use sour cream instead ? The cake looks yummy!!
Yes, you can use sour cream instead of yogurt.
Loved it and so did everyone else. Easy to make and it looks great. Will definitely make it again!
So happy to hear everybody enjoyed the cake! Thank you for stopping by and leaving your comment! 🙂