Peach and Blueberry Greek Yogurt Cake

A Cake That Tastes Like the Best Part of Summer

There is something about the combination of ripe peaches and plump blueberries that just feels like summer in cake form. This Peach and Blueberry Greek Yogurt Cake is soft, tender, and packed with juicy fruit in every single bite. It is sometimes mistaken for a blueberry peach sour cream cake because the texture is so rich, but the secret here is Greek yogurt, which gives the crumb a slight tang and keeps it moist for days.

If you have been searching for peach blueberry cake recipes that actually deliver on flavor without a fussy process, this is the one to bookmark. It bakes up like a cross between a coffee cake and a delicate breakfast tart, with a crackly sugar topping that makes it look like it came from a bakery window.

Before we get cooking, the right tools and a few quality ingredients make a real difference here. A reliable springform pan helps the cake release cleanly, and using full fat Greek yogurt instead of a low fat version keeps the crumb soft instead of dense. These are the products that genuinely help this recipe shine:

Why This Recipe Works

This isn't your average blueberry peach coffee cake. The batter is built on a classic creamed butter and sugar base, which gives it structure, while the yogurt adds moisture and a gentle tang that balances the sweetness of the fruit. A touch of lemon zest brightens everything without overpowering the peaches.

• The fruit is tossed in a little flour before folding it in, which helps prevent it from sinking to the bottom.
• A sprinkle of coarse sugar on top bakes into a delicate, crunchy crust.
• The cake is equally good as a dessert with a scoop of vanilla ice cream or as a slightly sweet addition to a weekend brunch spread.

Chef's Tip: Dice your peaches a little smaller than you think you need to. Large chunks can weigh down the batter and sink, while smaller pieces distribute evenly throughout the cake.

Choosing and Prepping Your Fruit

The best version of this peach blueberry cake starts with ripe, fragrant peaches. They should give slightly when pressed and smell sweet at the stem. If your peaches are firm, let them sit on the counter for a day or two before baking. For the blueberries, give them a quick rinse and pat them completely dry so they don't introduce extra moisture into the batter.

Frozen fruit can work in a pinch, which is handy if you are craving this cake outside of peach season. Just thaw and drain the peaches well, and toss both fruits in flour straight from frozen so they don't bleed too much color into the batter.

Tips for the Perfect Crumb

Getting that soft, almost custardy texture associated with a good blueberry peach sour cream cake comes down to a few small details:

• Room temperature ingredients blend more smoothly and trap more air, giving the cake better lift.
• Don't overmix once the flour goes in. Stir just until the streaks disappear.
• Check early. Ovens vary, so start checking for doneness at the 45 minute mark to avoid a dry cake.

Ready to make it? Here is the full step-by-step recipe:

Peach and Blueberry Greek Yogurt Cake

This Peach and Blueberry Greek Yogurt Cake is moist, tender, and bursting with juicy summer fruit, thanks to a simple Greek yogurt batter and a golden sugar topping.

Prep:20 mins

Cook:50 mins

Total:70 mins

Yield:10 servings

Cuisine:American

Yield: 10 servingsCalories: 295Protein: 6g

Carbs: 41gFat: 12gSat. Fat: 6gFiber: 2gSugar: 24gSodium: 210mg

Ingredients

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• 2 cups all-purpose flour, spooned and leveled
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt, fine sea salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, plus extra for topping
• 2 large eggs, room temperature
• 1 cup plain Greek yogurt, full-fat preferred
• 1 1/2 tsp vanilla extract, pure, not imitation
• 1 tbsp lemon zest, from about 1 lemon
• 1 1/2 cups fresh peaches, peeled and diced into small chunks
• 1 cup fresh blueberries, rinsed and patted dry
• 2 tbsp coarse sugar, for sprinkling on top before baking

Instruction

1

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan or round cake pan and line the bottom with parchment paper.

2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.

4

Add the eggs one at a time, beating well after each addition, then mix in the Greek yogurt, vanilla extract, and lemon zest until smooth.

5

Gently fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.

6

Toss the diced peaches and blueberries with a light dusting of flour, then fold them gently into the batter, reserving a small handful for the top.

7

Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved fruit over the surface and sprinkle generously with coarse sugar.

8

Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment

• 9 inch springform pan
• Electric mixer or stand mixer
• Mixing bowls
• Wire cooling rack
• Zester or fine grater

Notes

This cake keeps beautifully at room temperature for a day, or in the fridge for up to 4 days if covered tightly. Bring slices to room temperature before serving for the best texture, since the Greek yogurt crumb firms up slightly when chilled.

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Serving and Storing Your Cake

This cake is wonderful slightly warm, with the fruit still soft and glossy, or fully cooled, when the crumb sets up a bit firmer. It pairs beautifully with a dollop of whipped cream, a drizzle of honey, or simply on its own with coffee.

Store leftovers covered at room temperature for a day, or in the fridge for up to four days. The flavor actually deepens slightly after a day as the fruit juices settle into the crumb, which is part of why so many bakers come back to this style of peach blueberry cake again and again.

Easy Variations to Try

Want to switch things up? This base recipe is flexible enough to support a few easy twists:

• Swap in ricotta for a portion of the yogurt for an even richer, peach blueberry ricotta cake style crumb.
• Add a streusel layer on top instead of coarse sugar for a more traditional coffee cake feel.
• Use nectarines in place of peaches if that is what is ripe and available.

However you serve it, this cake is proof that a handful of simple ingredients and a little ripe fruit can turn into something truly memorable.