Greek Yogurt Peach Blueberry Cake

Summer is not my friend. Heat is good and dandy for those of you that are fond of sweating 24/7, but for the rest of us it’s hell on Earth. If there’s one reprieve I find sans a cold pool, it’s the fresh, seasonal fruit at farmer’s markets that seem to be on every street corner this time of year.

With the Texas heat creeping in, I thought this Greek yogurt cake would be the perfect recipe to kick off the month of June. While beautiful and elegant, this recipe is actually quite easy! Here’s how you start:

In a large bowl, crack 2 eggs, 1/2 a stick of butter and 1 cup of sugar, and then set aside. In another bowl, sift together 1½ cups of flour, 1 teaspoon of baking powder and ½ teaspoon of baking soda, and then set aside.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Next, beat the egg, butter and sugar mixture until light in color on high speed. Once this step is complete, add ½ teaspoon of vanilla and ½ cup of plain Greek yogurt and continue to beat the mixture for another minute or two.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Turn your mixer to low and add the dry mixture (sifted flour, baking soda, baking powder) in batches to the wet mixture (eggs, yogurt, vanilla, sugar, butter). The batter should be a thick and creamy consistency. Be sure to stop mixing once all the ingredients are combined to avoid a rubbery-textured cake.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Transfer your batter to a prepared springform cake pan. Grease the sides and bottom of the pan, and also line it with parchment paper to avoid any cake sticking! Preheat the oven to 350 degrees Fahrenheit.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

While the oven is heating, cut and top your cake batter with peach slices. Get creative and arrange them any way you like! For mine, I fanned them out in a sun shape. Plop blueberries in the empty spaces between the peaches.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Place the fruit-laced cake batter into the oven for roughly 40 minutes to one hour until golden brown. Pro Tip: After 10-20 minutes, remove the cake and add more fruit (as the cake will have expanded and created more blank batter space). After the full baking time is up, carefully remove the cake and sprinkle 1 teaspoon of sugar over the top for a final dusting of sweetness, and then place on a wire cooling rack for at least 40 minutes.


Once cooled, release the latch on the side of the springform pan to reveal your gorgeous creation! Serve it up along side a scoop of ice cream or a piping hot cup of coffee.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

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This recipe is from Julia’s Album: 


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar

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