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Peach and Blueberry Greek Yogurt Cake

Peach blueberry Greek yogurt cake is a tender, yogurt-moistened dessert with fresh peach chunks and juicy blueberries suspended throughout. The top bakes golden with fruit-studded bursts, creating a moist yogurt cake you can slice clean.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.75 cup plain Greek yogurt
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Fruit
  • 1.5 cup fresh peaches peeled and diced
  • 1 cup fresh blueberries
  • 1 tbsp flour for tossing fruit

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9-inch round cake pan so the cake releases cleanly after baking.
  2. Whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl until evenly combined.
  3. Beat eggs, granulated sugar, plain Greek yogurt, vegetable oil, and vanilla extract in a separate bowl until smooth.
  4. Stir the wet mixture into the dry ingredients until just combined, stopping as soon as no dry streaks remain.
Add fruit and bake
  1. Toss the peaches and blueberries with 1 tablespoon flour, then fold them gently into the batter so the fruit stays intact.
  2. Pour the batter into the prepared pan and bake at 350F for 40-45 minutes until golden and a toothpick comes out clean, with the center set.
Cool and serve
  1. Cool for 15 minutes in the pan, letting the cake firm up so slices hold their shape.
  2. Turn the cake out and lightly dust with powdered sugar to serve, highlighting the golden surface and fruit-studded top.

Notes

Pro tip: toss the peaches and blueberries with the extra flour so they don’t sink and you get fruit-studded layers throughout. Store covered in the refrigerator up to 4 days; freeze unfrosted for up to 2 months (thaw overnight in the fridge). For a dairy-forward lighter option, use plain low-fat Greek yogurt in the same amount.