Let me tell you—this Peach and Blueberry Greek Yogurt Cake is the kind of bake that feels like summer in every bite. It’s soft, fruity, and surprisingly simple to pull together. If you’ve ever wanted to bring something homemade to a brunch or just treat yourself to a slice of something special, this is the cake. No intimidating layers, no complicated techniques—just a cozy, flavorful dessert made with love (and a little help from Greek yogurt).

What makes it shine? The rich, creamy base from yogurt gives it a perfect moist crumb, while fresh peaches and juicy blueberries add natural sweetness and texture. It’s a cake that looks impressive but is incredibly forgiving—even if baking isn’t usually your thing. Let’s dive into why this will become your new favorite.

Why You’ll Love This Recipe

This isn’t just another fruit cake. This one’s got personality. It’s light but satisfying, rustic but elegant, and made with ingredients you probably already have in your kitchen. Whether you’re baking for guests or just because it’s a Tuesday, this cake delivers.

Key Benefits

• Moist and tender: Thanks to the Greek yogurt, you get a soft, creamy texture that stays fresh for days.

• Bursting with fruit: The mix of peaches and blueberries creates a sweet-tart balance that feels fresh and summery.

• One-bowl magic: No complicated prep or piles of dishes. Just mix, bake, and enjoy.

• Customizable: Easily swap the fruits or tweak the flavors depending on the season or what’s in your fridge.

Suitable For

• Beginner bakers: If you’re just getting into baking, this is a friendly recipe to start with.

• Busy hosts: Need something easy but crowd-pleasing? This works beautifully for brunches, tea time, or family dinners.

• Fruit lovers: If fresh fruit desserts are your thing, you’ll adore this combo.

• Anyone craving a lighter dessert: This isn’t a heavy, overly sweet cake. It’s just right.

Ingredients for Peach and Blueberry Greek Yogurt Cake

Let’s take a look at what you’ll need. Most of it’s pretty standard pantry stuff, and I’ll include a few tips and swaps to keep things flexible.

Core Ingredients

• All-purpose flour (1½ cups): The base of the batter. Simple, reliable.

• Baking powder and baking soda: These leavening agents help the cake rise and stay fluffy.

• Salt (¼ tsp): Just a pinch to balance the sweetness.

• Unsalted butter (½ cup): Room temperature is key—this helps you get that light, creamy texture when creaming with sugar.

• Granulated sugar (¾ cup): Sweetens the batter and helps create that golden crust.

• Eggs (2 large): These bind everything together and give structure.

• Vanilla extract (1 tsp): Adds warm, aromatic flavor.

• Greek yogurt (½ cup): This is the secret to a moist, tangy crumb that doesn’t feel heavy.

• Milk (2 tbsp): Just a bit to loosen the batter.

• Peaches (2 medium): Peeled and sliced for sweet, juicy bites.

• Fresh blueberries (1 cup): Folded into the batter and sprinkled on top for bursts of flavor.

Substitutions and Tips

• Greek yogurt: You can use plain or vanilla, depending on how sweet you like your cake. No Greek yogurt? Sour cream works too.

• Butter: If you only have salted butter, just reduce the added salt a little.

• Peaches: Nectarines or even canned peaches (drained well) can fill in.

• Blueberries: Frozen blueberries work—just don’t thaw them first or they’ll bleed into the batter. Toss them in a bit of flour to prevent sinking.

• Milk: Any milk works here—dairy or plant-based.

Pro tip: Make sure your ingredients are room temperature. It really helps the batter mix smoothly and evenly.

Best Fruits for Peach and Blueberry Cake

You might be wondering: do the types of peaches or blueberries actually matter? Short answer—yes. Using the right fruit makes a good cake truly great.

• Peaches: Go for ripe but firm peaches. Yellow peaches are especially flavorful. If they’re too soft, they’ll fall apart when sliced. To peel them easily, score a small X on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water. The skins slide right off.

• Blueberries: Fresh blueberries are ideal—they stay plump and bright when baked. But if you’re using frozen, just rinse them gently and pat dry. A light dusting of flour helps them stay evenly distributed in the batter and keeps them from sinking.

You can absolutely play around here. Try blackberries, raspberries, or even sliced plums if peaches aren’t in season.

Kitchen Tools You’ll Need

You don’t need a professional kitchen setup to make this cake. Just a few basics will get you there.

Must-Have Tools

• 8-inch round cake pan or springform pan: A springform makes for an easier release, especially if you’re topping the cake with fruit.

• Electric hand mixer or stand mixer: Makes creaming the butter and sugar much easier and more effective.

• Mixing bowls: One for dry ingredients, one for wet, and one big one for combining everything.

• Rubber spatula: Great for folding in fruit without smashing it.

Nice-to-Have Tools

• Offset spatula: Makes smoothing the batter a breeze.

• Pastry brush: Perfect if you decide to glaze the peaches with honey before baking.

• Sifter: For a light dusting of powdered sugar just before serving—totally optional but adds a lovely finish.

If you’re short on tools, don’t worry. This recipe is forgiving. A whisk and a little patience will still get you a beautiful cake

How to Make Peach and Blueberry Greek Yogurt Cake

Ready to get baking? Don’t worry—this cake comes together in a way that feels simple and rewarding, even if you’re not a seasoned baker. We’ll go step by step, and by the end, your kitchen will smell like warm fruit and butter. Let’s jump in.

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or use a springform pan if you have one (they make it easier to lift the cake out after baking).

If you’re using a regular pan, make sure to grease well, getting into every corner, then lightly dust with flour. This helps the cake release easily and keeps the edges golden.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together:

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

Give this a good stir to ensure everything is evenly distributed. You’ll add this to the wet mixture later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together:

• ½ cup unsalted butter (softened)

• ¾ cup granulated sugar

Use a hand mixer or stand mixer for best results. Beat on medium speed for about 2 to 3 minutes until the mixture is light, creamy, and slightly fluffy. This step adds air to the batter, helping the cake rise beautifully.

If your butter isn’t quite soft yet, you can microwave it for a few seconds—but don’t melt it completely.

Step 4: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each:

• 2 large eggs

• 1 teaspoon vanilla extract

Take your time here. Adding eggs gradually helps prevent curdling and gives a smoother batter. Once both eggs are in, add the vanilla and mix until everything looks silky and uniform.

Step 5: Stir in the Greek Yogurt and Milk

Now for the creamy part. Stir in:

• ½ cup Greek yogurt (plain or vanilla)

• 2 tablespoons milk

The batter might look a little thick at this point—that’s totally fine. The yogurt adds moisture and a slight tang that balances the sweetness of the fruit.

Step 6: Combine Everything

Gradually add your dry ingredients to the wet mixture. Do this in 2–3 parts, mixing gently with a spatula or on low speed.

Important tip: Don’t overmix. Stop once everything is combined and you no longer see streaks of flour. Overmixing can lead to a dense cake instead of that light, tender crumb we’re going for.

Step 7: Fold in the Blueberries

Time for the fun part—adding the fruit. Gently fold in:

• 1 cup fresh blueberries

If you’re using frozen, rinse and pat them dry, then toss with a teaspoon of flour before folding in. This keeps them from sinking to the bottom of your cake.

Use a light hand to fold—pressing too hard will crush the berries and turn your batter purple.

Step 8: Add Peaches and Top with More Berries

Pour the batter into your prepared pan and smooth the top with a spatula.

Now arrange your peeled and sliced peaches (about 2 medium) over the top. There’s no perfect pattern—just scatter them in a way that feels pretty and balanced. Sprinkle a few extra blueberries over the top for color and texture.

If you want to add a little extra flair, lightly brush the peach slices with honey before baking for a golden, glazed finish.

Step 9: Bake to Golden Perfection

Pop your cake into the oven and bake for 40 to 50 minutes. Start checking around the 40-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done.

The top should be golden, the edges slightly pulling away from the pan, and the fruit bubbling just a bit.

Step 10: Cool and Finish

Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. If you used a springform pan, just unclasp the sides and lift away.

Once cool, dust with powdered sugar for a pretty finish—or leave it plain if you prefer something more rustic.

Tips for Success

This cake is friendly and flexible, but a few small tips can make it even better.

• Use room-temperature ingredients: Your batter will blend more evenly and bake more predictably.

• Don’t skip the flour toss: Tossing blueberries in flour keeps them from sinking.

• Don’t overmix: Stir until just combined. Overmixing = tough cake.

• Test early: Ovens vary. Start checking at 40 minutes so you don’t overbake.

And remember—it’s okay if the top cracks a little or the fruit shifts. That’s part of its homemade charm.

How to Store Peach and Blueberry Greek Yogurt Cake

One of the best parts of this cake is how well it keeps. It stays moist and delicious for days, making it perfect for snacking or serving guests over a weekend.

At Room Temperature

Once completely cooled, store the cake in an airtight container at room temperature for up to 2–3 days. A cake dome or covered plate works too.

In the Refrigerator

Want it to last a little longer? Store in the fridge for up to 5 days. Just be sure to let it come to room temperature before serving—cold cake can taste dull.

Freezing Tips

You can freeze this cake in slices or whole.

• Wrap slices in plastic wrap, then foil.

• Place in a freezer-safe bag or container.

• Freeze for up to 2 months.

To serve, thaw overnight in the fridge or let it sit at room temperature for a couple hours.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries?

Yes, you can! Just rinse them under cold water, pat dry, and toss with a little flour before folding them into the batter. This helps prevent the juice from bleeding and keeps them from sinking.

Do I need to peel the peaches?

Peeling is optional, but recommended for the best texture. The skins can toughen slightly during baking. Blanching them first makes peeling easy—just a quick dip in boiling water followed by an ice bath.

Can I make this cake gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Look for one that includes xanthan gum or add your own if needed for structure.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center—if it comes out clean or with a few moist crumbs, the cake is done. Also look for golden edges and a slightly springy top.

Related Recipes You’ll Love

If you enjoyed this Peach and Blueberry Greek Yogurt Cake, you might also love:

• Creamy Berry Tart – A smooth and fresh treat with seasonal berries.

• Classic Vanilla Yogurt Loaf – Light, tangy, and easy to bake.

• Fresh Fruit Cobbler – A comforting dessert with bubbly fruit and crisp topping.

Conclusion

This cake is everything you want in a summer dessert—light, fruity, moist, and just a little rustic. It’s the kind of recipe that feels homemade in the best way, and it’s flexible enough for everyday baking or special occasions.

Whether you’re baking it for a family brunch or just to enjoy with a cup of tea on a quiet afternoon, this Peach and Blueberry Greek Yogurt Cake brings comfort and joy in every bite.

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