Print

Peach and Blueberry Greek Yogurt Cake

Peach and Blueberry Greek Yogurt Cake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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.

Find it online: https://cakeshungry.com/peach-and-blueberry-greek-yogurt-cake/