Peach and Blueberry Greek Yogurt Cake (2024)

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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!

Peach and Blueberry Greek Yogurt Cake (1)

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.

Peach and Blueberry Greek Yogurt Cake (2)

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.

Peach and Blueberry Greek Yogurt Cake (3)

This is what the cake looks like unbaked, after I arranged the peaches and the blueberries on top, right before baking:

Peach and Blueberry Greek Yogurt Cake (4)

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:

Peach and Blueberry Greek Yogurt Cake (5)

And don't forget to sprinkle some powdered sugar on top:

Peach and Blueberry Greek Yogurt Cake (6)

Give yourself a large slice full of fruit and enjoy:

Peach and Blueberry Greek Yogurt Cake (7)

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 (8)

Peach and Blueberry Greek Yogurt Cake (9)

4.70 from 503 votes

Peach and Blueberry Greek Yogurt Cake

Greek yogurt works amazingly well in cakes. It provides a beautiful texture, makes cakes moist, and is also a good substitute for some portion of butter. Try this Peach and Blueberry Greek Yogurt Cake and see for yourself!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Calories per serving 274 kcal

Author: Julia

Ingredients

US Customary - Metric

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 Information

Peach and Blueberry Greek Yogurt Cake

Amount per Serving

Calories

274

% Daily Value*

Saturated Fat

6

g

38

%

Trans Fat

0.4

g

Polyunsaturated Fat

1

g

Monounsaturated Fat

3

g

Cholesterol

58

mg

19

%

Sodium

192

mg

8

%

Potassium

92

mg

3

%

Carbohydrates

41

g

14

%

Fiber

1

g

4

%

29

%

Protein

5

g

10

%

Vitamin A

461

IU

9

%

Vitamin C

3

mg

4

%

Calcium

50

mg

5

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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.

Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

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Reader Interactions

Comments

    4.70 from 503 votes (397 ratings without comment)

    Submit your question or provide a review of the recipe + star rating RIGHT HERE.

  1. Peach and Blueberry Greek Yogurt Cake (10)Michael Ball

    I made this last night with some peaches we picked last week. It is terrific! I followed the recipe exactly and it didn't disappoint!.

    Reply

  2. Peach and Blueberry Greek Yogurt Cake (11)Alison

    I have alot of trouble baking at a higher altitude. How do I adjust this recipe to baking at 8000 ft.
    (I bet you need to adjust your recipes to sea level.)

    Reply

  3. Peach and Blueberry Greek Yogurt Cake (12)Katie

    Has anyone substituted with coconut sugar? Wondering if it would change the texture.

    Reply

  4. Peach and Blueberry Greek Yogurt Cake (13)Barbara

    I also added strawberries. Yum. I used 2 smaller cake pans, w parchment cut into the bottom. I baked for 40 mins (1 could have used 45), rested for 20 mins. This was so easy, it came out so pretty. I will definitely make this again. B

    Reply

    • Peach and Blueberry Greek Yogurt Cake (14)Julia

      Thank you, Barbara, for your wonderful review! I love the addition of strawberries! 🙂 🙂

      Reply

  5. Peach and Blueberry Greek Yogurt Cake (15)Dana

    Tasted just ok. Was quite dry! I won’t be using this recipe again or sharing it. Thank god I decided to dash some cinnamon, lemon zest and apricot pieces through the batter because the dryness would’ve made me choke

    Reply

    • Peach and Blueberry Greek Yogurt Cake (16)Julia

      Dana, did you overbake it? Watch your baking times closely as that will surely dry out ANY cake.

      Reply

  6. Peach and Blueberry Greek Yogurt Cake (17)Anna

    Will canned peaches work in this recipe? This looks so good I don’t want to wait until summer to make this

    Reply

    • Peach and Blueberry Greek Yogurt Cake (18)Julia

      Anna, you can use canned peaches - just drain them really well from juices. Enjoy!

      Reply

  7. Peach and Blueberry Greek Yogurt Cake (19)Melissa

    This was so fluffy and delicious!!! I used fat free greek yogurt and it was still amazing! Thanks for a wonderful lightened up recipe!

    Reply

    • Peach and Blueberry Greek Yogurt Cake (20)Julia

      Melissa, I am so glad this cake turned out well using fat-free Greek yogurt! 🙂

      Reply

  8. Peach and Blueberry Greek Yogurt Cake (21)Jenn

    Can I double this and make it in a large rectangle pan? If so how long would I cook for?

    Reply

    • Peach and Blueberry Greek Yogurt Cake (22)Geraldine

      Can this cake be frozen?

      Reply

      • Peach and Blueberry Greek Yogurt Cake (23)Julia

        Geraldine, yes, this cake freezes well!

        Reply

  9. Peach and Blueberry Greek Yogurt Cake (24)Kiki

    Delicious! I didn’t have a springform pan at our cottage so I used a 10” cast iron skillet. It just finished cooling and it’s perfect! I used up some fresh wild blueberries and wonderful peaches I was worried would go to waste. Baked for 45 mins @ 350 (convection).

    Reply

    • Peach and Blueberry Greek Yogurt Cake (25)Lois Wallace

      Everything looks like it should, but I have to wait until tomorrow to dig in… that's going to be a challenge 🙂 I think it turned out perfectly!!
      I added some toasted slivered almonds before I put the sugar on.

      Reply

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Peach and Blueberry Greek Yogurt Cake (2024)

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