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.

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!

Peach and Blueberry Cake Step by Step

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 cups peaches, frozen, sliced
• 6 oz blueberries, frozen
• 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 the 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.

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.

Peach and Blueberry Cake Leftovers

Storage: Because of the fruit on this cake, you will want to store it in the refrigerator. It will only stay good for 2-3 days, so make sure to eat it quickly!

Recipe

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 minutes

Cook Time 1 hour hour

Cooling Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Course:

Dessert

Cuisine:

American

Keyword:

blueberry

|

cake

|

peach

Servings: 12

5 from 3 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 cups peaches (frozen, sliced)
• 6 oz blueberries (frozen)
• 1 tsp granulated sugar

Recommended Equipment

• Springform Pan
• Parchment Paper
• Mixing Bowls – Stainless Steel
• Sifter
• Wire Cooling Rack

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

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

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.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

More Cake Recipes

• Easy Pull-Apart Caramel Coffee Cake Recipe
• Ice Cream Sandwich Cake Recipe: Perfect Summer Dessert
• Dutch Oven Apple Cobbler Dump Cake Recipe for Camping
• Chocolate Strawberry Cake
• Cobweb Cake
• Strawberry Shortcake
• Soft and Chewy Chocolate Chip Cookie Cake
• King Cake with Cream Cheese and Pecan Filling
• Elegant and Creamy Banana Cake with Cream Cheese Frosting
• Chocolate Cake with Cream Cheese Frosting
• Nearly-Headless Nick’s Deathday Cake
• Better-Than-Sex Cake or Chocolate Caramel Poke Cake
• Harry Potter’s Birthday Cake
• Peach and Blueberry Cake
• Carrot Cake with Pineapple Filling
• Banana Cake with Glaze
• Pineapple Upside-Down Cake
• Perfect Fall Pumpkin Roll