Peach and Blueberry Greek Yogurt Cake

I love carbs, truly I do. I know they need to be balanced with my protein and healthy fats, but they are my main love. One note, not just any carb – sweets and pastries. Potatoes I can live without, same with white breads, rice, and even pasta. But I couldn’t live the rest of my live without brownies, danishes, or cake. Sigh. 

Whenever possible I’ll try to make these healthier or have a little more nutritional value with whole wheat, reduced sugar, reduced saturated fats, etc. So after cruising around pinterest one day trying to get ideas of what to do with the over abundance of peaches we got from our tree I found this Greek yogurt cake from Julia’s Album. It tastes as amazing as it looks! And I feel a little better about myself knowing there’s fresh fruit in my cake and the yogurt replaces some of the fat and adds a bit of protein. 


Peach and Blueberry Greek Yogurt Cake

*This recipe was followed exactly according to orignal creators instructions


  • 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


  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too. *I used a 10″ springform and it worked out fine too. 
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking. (Optional)
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.


No frosting required!  Only the best of nature’s sweetness. 🙂


Take a look at the work station – so many peaches! So grateful for this island and all it’s space. 

I think next I’ll have to whip up some peach muffins… mmmm, I love breakfast and muffins are a breakfast quick bread in portion sized form. 🙂

Until next time!

Peace and love all. Now time for cake. 

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