Peach and Blueberry Greek Yogurt Cake

Did you know the average American moves 12 times during his/her lifetime? This includes buying/renting, moving for jobs, attending college, and getting married. If I exclude moving each year for college, I’m at 7 moves already!

Sadly, UPS didn’t treat our boxes very kindly when we shipped them to the Northeast. To our dismay when we opened our boxes, we found shattered cups and plates, and dented or broken kitchen appliances.

On the bright side, moving is a good excuse to go buy new household items. Upon discovering my residency match to Yale, I immediately googled Ikea, Michaels/Hobby Lobby, and Trader Joes/Costco. Luckily they’re all near my apartment. The essentials for happiness, y’know.

I can spend all day in Ikea’s maze, and in particular I love scouting the “as is” section, which has plenty of cheap kitchen items for food-blog backgrounds on a budget. I fell in love these plates which were around $1 each!

I love the combination of peaches and blueberries, so what better way than to combine them in this adorable yogurt cake. The colors happened to match perfectly with my new Ikea plates (and coincidentally my apartment furniture and decoration as well).

This Peach and Blueberry Greek Yogurt Cake recipe, adapted from Julia’s Album, is a great dessert for celebrating the end of summer. I made mine into mini cakes using 3 inch springform pans, but it can easily be sized up to fit a crowd. Happy Labor Day weekend everyone!

Peach and Blueberry Greek Yogurt Cake

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup Greek yogurt
2 peaches, sliced into wedges
6 oz blueberries
confectioners sugar, for dusting

Preheat oven to 350°F with rack in middle. Grease your pans (I use 3 min springform pans) and line the bottom with parchment paper.

Sift flour, baking powder, baking soda, together into a medium bowl. In a another bowl, beat butter, sugar, and 2 eggs until fluffy. Beat in your vanilla and Greek yogurt until very creamy and light.

Gently stir your flour mix in the egg/butter mix until combined, being careful not to overmix. Transfer the cake batter to your springform pans. Top batter with sliced peaches and blueberries evenly.

Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour. Midway through baking, you can add extra peaches and blueberries on top, and return cake to baking. When the cake is done, let it cool (still in the baking pan) on a wire rack. Once cooled, release the cake from the springform pan. Dust with confectioners sugar for decoration, then serve hot or cold. Enjoy!

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  1. sorry about the breakages, but great save–love the plates! these cakes are exactly what i'm craving these days and your recipe is awesome. 🙂

  2. That looks seriously amazing! And, your topic really got me thinking. I'm only 26 and I've moved 15 times in my life…I guess I'm not the norm! Haha. I also just did a big move where a bunch of stuff showed up broken, so I can totally relate.

  3. We hit the 12 moves mark when my daughter was 5. Thought we would keep moving forever but now we've been in the same place for over 30 years. So I totally relate! I can't believe you moved, bought new dishes and baked these cute mini cakes. They look delicious and have all my favorite fruit on top. 🙂

  4. This looks absolutely divine. Going to make it as a dessert for christmas I think. I have bookmarked this site for further reading. It looks like you have some fantastic recipes on here. Thanks for sharing them.