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.
Course Dessert
Cuisine American
Keyword blueberry, cake, peach
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 190kcal
Author Stephanie Lynch



  • 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


  • 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


Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 100mg | Potassium: 139mg | Fiber: 1g | Sugar: 20g | Vitamin A: 245IU | Vitamin C: 3.1mg | Calcium: 37mg | Iron: 1mg