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Peach and Blueberry Greek Yogurt Cake

Peach and blueberry Greek yogurt cake with a tender, yogurt-moistened crumb and fresh fruit suspended throughout. This easy summer cake bakes until golden and toothpick-clean, with juicy berries creating streaks across the top.
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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
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.75 cup all-purpose flour
  • 1 tbsp flour for tossing fruit
Baking powder
  • 1.5 tsp baking powder
Baking soda
  • 0.5 tsp baking soda
Salt
  • 0.25 tsp salt
Cinnamon
  • 0.5 tsp cinnamon
Eggs
  • 2 eggs
Granulated sugar
  • 0.75 cup granulated sugar
Plain Greek yogurt
  • 0.75 cup plain Greek yogurt
Vegetable oil
  • 0.333 cup vegetable oil
Vanilla extract
  • 1 tsp vanilla extract
Peaches
  • 1.5 cup fresh peaches peeled and diced
Blueberries
  • 1 cup fresh blueberries

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350F and grease a 9-inch round cake pan.
  2. Whisk flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
Mix wet and dry together
  1. Beat eggs, sugar, Greek yogurt, oil, and vanilla in a separate bowl until smooth.
  2. Stir wet into dry until just combined.
Fold in fruit and bake
  1. Toss peaches and blueberries in 1 tablespoon flour, then fold gently into the batter.
  2. Pour the batter into the prepared pan and bake for 40-45 minutes until golden and a toothpick comes out clean.
Cool and serve
  1. Cool 15 minutes in the pan before turning out.
  2. Dust with powdered sugar to serve.

Notes

Pro tip: toss the fruit with the reserved tablespoon of flour to reduce sinking and keep blueberries from bleeding into the batter. Store leftovers covered in the refrigerator up to 4 days. Freeze yes/no: freeze slices for up to 2 months, thaw overnight in the fridge. Dietary swap: for a dairy-light option, use plain lactose-free Greek yogurt to keep the same tangy texture.