Peach and blueberry yogurt cake is a delightfully easy recipe to  showcase the gorgeous in season summer fruit. I wait all year for the fresh Niagara peaches to make their debut at my local farmers’ market. I buy them by the flat for baking, canning and freezing.  My family has always loved to go blueberry picking. I think it is the fact that they don’t have to be bent over like you do for strawberries that makes them more appealing. I take the kids to Wilmot Farm, we pick bucket loads and maybe eat a few too!

Secret of Moist Cake

This recipe caught my eye becuase it uses greek yogurt, this seems to be the secret to a lovely moist cake. Mixing the butter, eggs, vanilla and yogurt together makes a smooth, velvety  batter in which to add your flour. When adding the flour, set your hand mixer to low speed and mix until the flour is just combined, don’t over mix it!

Easy Peach and Blueberry Yogurt Cake

Layering on the good stuff!

Once you have transferred the batter into your pan, you can get to the fun stuff. Layer sliced peaches ( plums or apricots) lightly on top of the batter, you can overlap or spread them out, your choice. Sprinkle with blueberries, then top with a little sugar, I like to use a cinnamon flavoured sugar grinder.

Easy Peach and Blueberry Yogurt Cake

All you have left to do now is wait for this pretty cake to bake , make a cup of tea and invite a friend over. You will want to share this easy and impressive dessert with friends and family. They will love it and the rave reviews will be a little feather in your baking cap!

Easy Peach and Blueberry Yogurt Cake
Serves 8
Make the most of in season and ripe summer fruit, peaches, blueberries, apricots or plums will all work well in this recipe. A moist light cake makes the perfect base for lightly sweetened sliced fruit.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 1 and 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 cup butter, softened
  5. 1 cup sugar
  6. 2 eggs
  7. 1 teaspoon vanilla
  8. 3/4 cup Greek yogurt
  9. 4 peaches, sliced into wedges
  10. 6 oz or 1 pint blueberries
  11. 1 teaspoon granulated sugar
  1. Preheat oven to 350°F . Line the bottom of a 9x3-inch springform pan (or 9 inch round pan) with parchment paper. Grease the pan and parchment paper.
  2. Mix 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. Pour the batter into 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 40- 50 minutes.
  7. Cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, run a butter knife around the edges of the pan and release the from the springform pan. You can then remove the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40-45 minutes, cool slightly, then invert onto a plate.
  1. Once cooled you can sprinkle icing sugar or cinnamon sugar over the cake to finish the look.
Adapted from from Julia's Album
The Dip Diva Dishes