Peach and Blueberry Cake on a wooden surface (with logo overlay)

Peach and Blueberry Cake

Peach and Blueberry Cake is a beautiful cake for springtime gatherings. It looks impressive and, though it takes some time, is easy to make.

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Spring is usually a great time to start cooking with fresh produce. Also, beautiful pastel colors are a perfect reminder of spring. And both of those come together wonderfully in this (somewhat) healthy peach and blueberry cake. The cake is made with Greek yogurt. This gives it a light airy texture. It also makes it more healthy since that replaces some of the oil and butter in the batter.

We made the cake in a 9-inch round springform pan, which made it really easy to cut and serve the cake. Many cakes can be made in the springform, as long as the batter is thick enough. I tried making my pineapple upside-down cake in there once… It was a disaster since all of the butter spilled out!

Serve the Peach and Blueberry Cake the day it’s cooked for best results. You can save it for one more day, but after that, it will start to go bad quickly. If you do want to try to keep it longer, make sure to refrigerate the leftovers. The cake is very moist, and having it sit out, covered, for too long invites mold and other not-so-nice things into the cake.

This is a great cake for Easter or other spring events. It’s not too heavy, and looks so pretty!

Step by Step

Preheat the oven to 350F and grease the bottom and edges of a 9-inch springform pan. Cut a piece of parchment paper to size and lay that in the bottom of the pan, then grease that, too.

In a medium mixing bowl, sift together to flour, baking powder, and baking soda. In a large mixing bowl, beat the butter, sugar, and 2 eggs until it’s light and fluffy. Add the vanilla extract and Greek yogurt, mixing until combined.

Slowly mix the flour into the large mixing bowl. Add the yogurt mixture until it is just combined.

Cake batter in a stand mixer bowl with the paddle attachment raised to show the batter

Pour the batter into the prepared springform pan.

Cake batter in a springform pan sitting on a granite countertop

Top with sliced peaches and blueberries around the entire cake. Sprinkle the sugar over the fruit.

Peach and Blueberry cake in a springform pan ready to be baked sitting on a granite surface

Bake for about one hour, until the cake turns golden and a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for at least 45 minutes on a wire rack before releasing it from the springform pan.

Peach and Blueberry Cake on a wooden surface (vertical)

Recipe

Originally Published On: May 23, 2019

Peach and Blueberry Cake on a wooden surface

Peach and Blueberry Cake

Peach and Blueberry Cake is a beautiful cake for springtime gatherings. It looks impressive and, though it takes some time, is easy to make.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, cake, peach
Servings: 12
5 from 4 votes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp butter (softened)
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup Greek yogurt
  • 2 peaches (sliced)
  • 6 oz blueberries
  • 1 tsp granulated sugar

Instructions

  • Preheat the oven to 350F and grease the bottom and edges of a 9-inch springform pan
  • Cut a piece of parchment paper to size and lay that in the bottom of the pan, then grease that, too
  • In a medium mixing bowl, sift together to flour, baking powder, and baking soda
  • In a large mixing bowl, beat the butter, sugar, and 2 eggs until it’s light and fluffy
  • Add the vanilla extract and Greek yogurt, mixing until combined
  • Slowly mix the flour into the large mixing bowl with the yogurt mixture until it is just combined
  • Pour the batter into the prepared springform pan
  • Top with sliced peaches and blueberries around the entire cake
  • Sprinkle the sugar over the fruit
  • Bake for about one hour, until the cake turns golden and a toothpick inserted in the center comes out clean
  • Remove the cake from the oven and let it cool for at least 45 minutes on a wire rack before releasing it from the springform pan
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Nutrition Facts
Peach and Blueberry Cake
Amount Per Serving
Calories 190 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 37mg12%
Sodium 100mg4%
Potassium 139mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 245IU5%
Vitamin C 3.1mg4%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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20 thoughts on “Peach and Blueberry Cake”

  1. I have tried a blueberry cake before. It tastes yummy! This recipe looks easy and fun to do. Also I havent tried peach and blueberry cake before. 😀

  2. So this looks so refreshing and delicious. For some reason, I rarely bake with peaches. I’ll need to give this a go!

  3. Melanie williams

    This looks beautiful!! The presentation is amazing and would make a great centre piece for a family gathering. Love this xx

  4. Neely Moldovan

    OH MY GOD! I need this in my life. I love peach stuff but I love blueberry too and I have never had anything like this. Looks insanely good!

  5. Ooooo now this sounds like one delicious cake!!!! Blueberries are a favorite of mine especially during the summer. Must give your cake a try!

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