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Blueberry Peach Yogurt Cake

Recipe At A Glance

  • 12 ingredients
  • Over 30 minutes
  • 8+ Servings

You’ll love this fresh and fruity breakfast cake! Mr. Food Test Kitchen used Greek yogurt to make their Blueberry-Peach Yogurt Cake extra-moist, and added plenty of fresh peaches and blueberries for a tart, yet sweet, flavor. Once you give this yummy breakfast cake a try, you’ll find yourself making it often!

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Recipe Ingredients

  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 stick butter, softened
  • 1 c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 c. vanilla Greek yogurt
  • 2 fresh peaches, peeled and sliced into 1/2-in. wedges
  • 1/4 c. fresh blueberries
  • 1 Tbsp. coarse sugar

Recipe Directions

  • Preheat oven to 350 degrees F. Coat the bottom of a 9-inch spring form pan with cooking spray. Line with parchment paper, and lightly coat parchment paper with cooking spray.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt; mix well and set aside. In a large bowl, beat butter and sugar until fluffy. Add eggs, vanilla, and yogurt and beat until creamy. Slowly beat in flour mixture just until combined.
  • Pour batter into pan and top with peach slices and blueberries. Sprinkle with coarse sugar.
  • Bake 45 to 50 minutes, or until toothpick comes out clean. Let cool 30 minutes then remove from pan, remove parchment paper, and place on a platter. Serve warm or let cool.

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