Peach and Blueberry Greek Yogurt Cake Recipe

Peaches and blueberries together? Pure magic. This Peach and Blueberry Greek Yogurt Cake is everything you want in a dessert: light, moist, and packed with sweet, fruity goodness. Better yet, the tanginess of Greek yogurt adds a creamy twist while keeping the cake tender. Whether you’re a weekend baker or just dabbling in the kitchen, this recipe is simple to follow and guaranteed to impress. Serve it for brunch, dessert, or even as a snack—you really can’t go wrong.

Let’s dive in, step-by-step, to create this beautifully rustic cake!

Why You’ll Love It

Here are a few reasons this cake deserves a spot in your recipe book:

• It’s versatile—perfect for breakfast, tea, or dessert.
• Easy to customize—swap fruits or adapt for dietary needs.
• Make-ahead friendly—it tastes even better the next day.
• Simple ingredients—you probably already have most of them.

Ready to get baking?

What You’ll Need

Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Wet Ingredients:

• 4 ounces (½ cup) softened butter
• 1 cup sugar
• 2 large eggs
• ½ teaspoon vanilla extract
• ½ cup low-fat Greek yogurt

Fruits:

• 2 ripe peaches, sliced
• 6 ounces fresh blueberries
• 1 teaspoon granulated sugar (for sprinkling)

Optional Substitutions

Want to mix it up? Try these:

• Use nectarines or pears instead of peaches.
• Swap blueberries for raspberries or blackberries.
• For a gluten-free version, replace flour with oat or almond flour.
• Dairy-free? Sub coconut oil for butter and plant-based yogurt for Greek yogurt.

Let’s Bake! (Step-by-Step)

1. Prep Your Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9×3-inch springform pan (or any round pan with high sides).
• Line the bottom with parchment paper, then grease it again. Trust me—this step makes cake removal so much easier.

2. Mix the Batter

• In a bowl, sift together the flour, baking powder, and baking soda. Set aside.
• In a larger bowl, beat softened butter and sugar until it’s pale and fluffy—2-3 minutes with a mixer works great.
• Add eggs one at a time, beating well after each addition. Stir in vanilla and Greek yogurt until the mixture is smooth.
• Gradually add the dry ingredients to the wet mixture. Mix gently—just until combined. Overmixing can make the cake dense.

3. Assemble the Cake

• Pour the batter into your prepared pan.
• Arrange peach slices in a pretty circular pattern on top. Fill the gaps with blueberries for a pop of color in every bite.
• Sprinkle the fruit with 1 teaspoon of sugar to help it caramelize while baking.

4. Bake

• Bake at 350°F for about 60 minutes. Start checking for doneness at the 50-minute mark—a toothpick inserted in the center should come out clean.
• For extra flair, you can add a few more peach slices or blueberries on top halfway through baking.

5. Cool

• Let the cake cool in the pan for 40 minutes. If using a springform pan, open the sides carefully. If not, invert the cooled cake onto a plate.

Variations You’ll Love

This cake is stunning as is, but here are some fun ways to make it your own:

• Seasonal Changes:
• Fall: Swap the peaches for apples and toss in some cranberries.
• Winter: Marbled canned peaches and frozen berries work beautifully.
• Dietary Tweaks:
• Gluten-free? Use almond flour for a denser texture or a gluten-free baking mix.
• Vegan? Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2 tablespoons water for each egg).
• Fancy Touches:
• Dust powdered sugar over the cooled cake for a delicate look.
• Drizzle a light honey glaze or serve with a dollop of whipped cream.

Serving & Storing Tips

To Serve:

This cake shines on its own, but pairing it with:

• Whipped cream or vanilla ice cream? Incredible.
• A warm drizzle of honey? Even better.
• Coffee or herbal tea? Your perfect afternoon pick-me-up.

To Store:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps fresh for up to 5 days (and the flavors get richer!).
• Freezer: Wrap individual slices tightly in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw overnight and reheat gently before serving.

Final Thoughts

This Peach and Blueberry Greek Yogurt Cake is more than just dessert—it’s comfort on a plate. Whether you’re baking for family, friends, or just treating yourself, this recipe delivers every single time. Fresh out of the oven or chilled the next day, it’s a crowd-pleaser that’s easy to make and impossible not to love.

Try it out, and let me know how it turns out. Happy baking!

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