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!
PrintPeach and Blueberry Greek Yogurt Cake
This Peach and Blueberry Greek Yogurt Cake is perfectly moist, packed with fresh peaches and blueberries, and lightly tangy thanks to Greek yogurt. It’s an easy, elegant dessert that doubles as the perfect companion for breakfast or tea time. Simple, stunning, and bursting with flavor—this cake celebrates the best of seasonal fruits.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8–10 1x
- Category: Dessert
- Cuisine: European-inspired
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients:
- 4 oz butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup low-fat Greek yogurt
Fruits & Topping:
- 2 fresh peaches, sliced into wedges
- 6 oz fresh blueberries
- 1 teaspoon granulated sugar
Instructions
1. Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×3-inch springform pan and line the bottom with parchment paper. Grease the parchment too for easy removal.
2. Mix Dry Ingredients
- In a medium bowl, whisk or sift together flour, baking powder, and baking soda. Set aside.
3. Cream Butter and Sugar
- In a large mixing bowl, beat butter and sugar on high speed until pale and fluffy (around 2-3 minutes).
4. Combine Wet Ingredients
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and Greek yogurt, mixing until creamy.
5. Combine Dry & Wet Mixtures
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined—avoid overmixing for a tender crumb.
6. Assemble the Cake
- Pour the batter into the prepared pan and smooth it out. Arrange the peach slices in a circular pattern on top, leaving space in between. Fill the spaces with blueberries. Sprinkle the fruit evenly with sugar.
7. Bake
- Bake for 60 minutes. Start checking doneness at 50 minutes by inserting a toothpick into the center—it should come out clean. Optional: Add a few peach slices or blueberries on top midway for extra decoration.
8. Cool & Enjoy
- Let the cake cool in the pan on a wire rack for 40 minutes. Then remove from the pan, slice, and serve warm or at room temperature.
Notes
Serving Ideas:
- Pair with whipped cream, vanilla ice cream, or a drizzle of honey for a decadent touch.
- Dust with powdered sugar for an elegant finish.
Variations:
- Fruits: Swap peaches for nectarines or pears, and blueberries for raspberries or blackberries.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use coconut oil for butter and a plant-based yogurt alternative.
- Seasonal Twist: In fall, use apples and cranberries; in winter, try canned peaches and frozen berries.
Pro Tips:
- Use fresh fruits for the best flavor. If using frozen, toss them in flour to avoid excess moisture.
- Avoid overmixing to keep the cake fluffy and tender.
- If making ahead, this cake tastes even better the next day as the flavors meld beautifully.
Storing & Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for 5 days.
- Freezer: Wrap slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge.
To reheat, microwave slices for 10-15 seconds to regain softness.
