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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 a 10 x 3 springform pan instead of 9 x 3 for the peach and blueberry Greek yogurt cake?
Yes, you can. The cake might be just a little bit flatter but it should work just fine.
This turned out fantastic! Served it with vanilla ice cream. Beautiful presentation too.
I'd love to make it in a 9X13 dish for a potluck but I think it would require increasing the ingredients? What do you think? Thanks for a great recipe Julia!
I am so glad you liked this recipe! If you want to make it in a 9x13 dish, then double the recipe.
Are you using unsalted butter in this recipe? Or salted?
Only 2 oz of butter goes into the recipe, so it doesn't really matter if you use salted or unsalted butter.
Can frozen peaches be used?
They will work, however, the fresh ones are the best!
Can I use Blackberries instead of Blueberries ?
Yes, you can! Blackberries will be delicious in this recipe!
Can you freeze this cake?
Yes, you can freeze it. I would cut it into smaller slices and freeze it in freezer bags.
Can I use sour cream instead of Greek yogurt?
Yes, you can!
For the oven do you heat top and bottom and do you keep the same heat during the whole cooking? The bottom was burnt while the inside was moist almost doughy after cooking for 1h. Not sure whats going wrong, i tried it twice, the flavours are excellent but not sure whats going wrong. Help please!
I hate to be this guy, but are you sure you are following directions 2 and 3 perfectly. I'm just saying I could see how someone could mistakenly overlook something. I almost did my self. Grease the pan, put parchment down then grease again. Then sift flour on top of the greased parchment paper. I almost didn't grease the pan before the parchment paper myself. This will be my first attempt, we will see..
Here are my suggestions:
1) All ovens are different, some ovens are hotter than others. Try baking at lower temperature for the same amount of time or longer.
2) Bake the cake on the middle rack in the oven.
I LOVE this recipe! I made it as the very first recipe on my blog and sourced you as the original owner. Thank you! It's yummy and healthy!
Could you substitute almond flour for the regular flour? If so, what changes would you make to the recipe?
Using the almond flour should work - replace the same volume of regular flour with the same volume of almond flour. You might have to use a little bit more of rising agent. Make sure to line the baking pan with parchment paper before adding the cake batter. Also, allow the cake to cool completely before releasing it form the baking pan.
Can I use apples instead of peaches?
Yes, you can!
when you pull the cake out in the middle of the baking to add more peaches and blueberries, will it cause the cake to sink? and if doesn't how many peach and blueberries should I add in ?
Thank you Julia
This cake is not very tall, if you bake it in 9x3 inch round pan, so it shouldn't sink. Mine didn't sink. I added 1 sliced peach and about 1/2 cup of blueberries.
Start checking for doneness much earlier than 1 hour.. At 45 minutes sides and bottom were very brown and hard.
Yes, good idea! Every oven is different, and the cake could be done in less than 1 hour!
This recipe is fail-safe. Always delicious and gobbled up by adults and kids alike. Is there a chocolate version of this cake? I like that it uses yogurt and I reduce the sugar to 3/4 cup instead of one whole. I would love to have a chocolate version of this...darker the better 🙂
Thank you, Alifiya! I am so glad you enjoyed this recipe! Take a look at this strawberry chocolate chip cake: https://juliasalbum.com/strawberry-chocolate-chip-cake/
Is it salted butter or unsalted butter? Thanks.
You can use either. The recipe does not use much butter - only 2 oz for the whole cake!
Hi I have some peaches that bed to be used up and I was wondering if this cake would freeze well?
Yes, this cake will freeze well!