Peach Blueberry Cake – Easy Fresh Fruit Cake with Greek Yogurt

This Peach Blueberry Cake is a simple summer cake made with juicy fresh peaches, blueberries, Greek yogurt, and a hint of lemon. The batter comes together easily in one bowl, and the fruit is folded right into the cake before more peaches and blueberries are arranged on top.

I love how soft and tender the cake turns out. The Greek yogurt keeps the crumb moist without making it heavy, while the peaches become soft and juicy as they bake and the blueberries add little bursts of sweetness throughout the cake.

It’s an easy cake to make when peaches and blueberries are in season and makes a lovely dessert, afternoon treat, or simple cake to serve with coffee.

Why You’ll Love This Peach Blueberry Cake

• Easy to make – The batter comes together with simple ingredients and minimal preparation.
• Soft and moist – Greek yogurt gives the cake a tender, moist crumb.
• Packed with fruit – Fresh peaches and blueberries are folded into the batter and added on top.
• Perfect for summer – It’s a delicious way to use fresh seasonal fruit.
• No complicated techniques – Just mix the batter, fold in the fruit, and bake.
• Beautiful enough for guests – The peaches and blueberries on top give the cake a simple, rustic look.

Ingredients

Peaches and blueberries: Use ripe but firm peaches so they hold their shape during baking. Fresh blueberries work best, although frozen blueberries can also be used without thawing.

Greek yogurt: Adds moisture and tenderness to the cake. Use plain, full-fat or whole-milk Greek yogurt for the best texture.

Oil: A neutral-flavored oil keeps the cake soft and moist without competing with the flavor of the fruit.

Lemon zest: Just a little lemon zest brightens the flavors and complements both the peaches and blueberries.

Flour and baking powder: These provide the structure and lift needed to support the fruit.

How to Make Peach Blueberry Cake

Prepare the pan and fruit
Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. Slice the peaches and toss them with the blueberries and 1 tablespoon of flour.

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

Make the cake batter
In a large bowl, whisk the eggs, sugar, vanilla extract, and lemon zest until slightly pale and well combined. Add the oil and mix to combine, then whisk in the Greek yogurt until smooth.

Combine the batter
Add the flour mixture to the wet ingredients and gently mix just until combined. Fold in the floured peaches and blueberries, being careful not to crush the blueberries.

Add the fruit topping
Transfer the batter to the prepared pan and smooth the top. Arrange the remaining peach slices and blueberries over the surface, gently pressing the peach slices into the batter. Sprinkle the peaches with 1 tablespoon of sugar.

Bake the cake
Bake for 45–55 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, loosely cover it with foil during the last 10–15 minutes.

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

Recipe Tips

• Use firm, ripe peaches. Very soft peaches release more juice and can make the center of the cake too wet.
• Pat the peaches dry. This removes excess moisture before adding them to the batter.
• Don’t overmix the batter. Mix just until the flour disappears for a soft, tender crumb.
• Don’t skip the flour coating. Tossing the fruit with a little flour helps it stay distributed throughout the cake.
• Watch the baking time. Because the amount of moisture in peaches and blueberries can vary, start checking the cake around 45 minutes.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring it to room temperature before serving for the best texture.

Frequently Asked Questions

Can I use frozen blueberries?

 Yes. Add the frozen blueberries directly to the batter without thawing them first. Toss them with the flour as directed and fold them in gently.

Can I use other fruit?

Absolutely. You can replace some of the peaches with nectarines or use raspberries instead of blueberries. Just avoid adding significantly more fruit than the recipe calls for, as extra moisture can affect the texture of the cake.

Should I peel the peaches?

I prefer to peel the peaches for this cake, but you can leave the skin on if you like. Peeling gives the peaches a softer texture and blends them nicely into the tender cake. 

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt gives the cake a thicker batter and a soft, tender crumb. If using regular yogurt, make sure it isn’t very thin or watery.

How do I know when the cake is done?

Insert a toothpick into the center of the cake, avoiding a large piece of fruit if possible. It should come out clean or with a few moist crumbs. If you see wet batter, continue baking for another 5 minutes and check again.

How should I store Peach Blueberry Cake?

Once completely cooled, store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days and bring it to room temperature before serving.

More Easy Fruit Cakes You May Like

• Raspberry Peach Yogurt Mousse Cake – a creamy, fruity dessert with peaches and raspberries.
• Blueberry Lemon Pound Cake – a tender pound cake with fresh blueberry and lemon flavor.
• Cherry and Peach Eggless Cake – an easy fruit cake combining juicy cherries and peaches.
• Invisible Apple Cake – a French-inspired cake packed with thinly sliced apples.
• Easy Strawberry Cake – a simple, tender cake with fresh strawberries.
• Lemon Blueberry Bundt Cake – a beautiful Bundt cake bursting with lemon and blueberry flavor.
• Plum Upside-Down Cake – a lovely seasonal cake with caramelized plums.