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 2 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
- 2 oz butter softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup Greek yogurt
- 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.
Notes
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.
Do we have to peel the peaches? Also what does a wire track mean for a round pan,how long do you bake.?
Do the peaches have to have their skin off and how long do we bake for a round pan.?
I used nectarines instead of peaches but everything else was the same as the recipe. Came out great.
Just made this with fresh peaches we picked at an orchard this morning. Cake is delicious. Turned out picture perfect. Easy to follow instructions. Love the Greek yogurt replacing some butter and yet you could not taste it. Definitely will make it again! Hubby loves it too!
I used canned peaches and frozen blueberries. I had to tack on ten minutes additional cook time but that's okay 🙂
Reduced the sugar by half and doubled the yogurt and added some milk, the batter was too dry otherwise. Turned out great that way. 1 cup of sugar is just too sweet.
Just made this recipe and used canned peaches. I dried the peach slices with a clean towel and it turned out delicious. Not soggy at all. The sweetness was perfect with a cup of sugar, I thought. I’ll make this again. Loved it!
Thank you, Pam, for the comment. Good to know that canned peaches (dried with a clean towel) worked here!
What Greek Yogurt do you use - nonfat, low fat etc? Thanks! This looks amazing!
You can use any kind: whole milk Greek yogurt or low-fat Greek yogurt.
One cup of sugar is way too sweet
Just tried this recipe and loved it. I used 3/4 cup sugar (mix of white and brown) and think it turned out perfect.
Hi can i use a flax egg?
Hi, can this be made a day in advance?
Yes, you can bake this cake a day in advance. I think a cake like this (with fruit and berries) is best kept covered air-tight, refrigerated.
This cake is a wonderful way to showcase seasonal peaches and blueberries! There is just enough butter to give that yummy buttery taste. I used unsalted butter, so added about 1/2 tsp salt.
Thank you for your wonderful feedback! This is a great way to describe this cake - as a showcase of seasonal peaches and blueberries!
Can i use canned peaches
This recipe is best made with fresh peaches, but you can use canned peaches (drained).
Do you know how you would make this recipe in an instant pot springform pan? Like what time and settings you would use?
If I use a nonstick springform pan, since it’s dark, will the parchment paper keep it from getting too brown or should I reduce. the cook time?
I lined my regular springform pan (as seen on photos) with parchment paper, as well, so I would just follow the recipe as is.