Peach, Blueberry & Greek Yogurt Cake

by Francesca Hutchinson on January 21, 2015
Francesca Hutchinson
Overall Rating: 5/5 | Kids Rating: 0/5


Try this light simple light dessert with a fruit topping. Try other fruits that you may like. I love the flavor and the beautiful colors of the peach and blueberries. Add a crumb topping or maybe a drizzle of glaze. I like just a light sprinkle of powdered sugar.

Serves: 12

Prep Time: 20 min

Cook Time: 45 min

Total Time: 65 min

Total Time:
Prep Time:
Cook Time:
65 min
20 min
45 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 4 tbsp. Butter, room temp
  • 1 c. Cane Sugar
  • 2 Eggs **whole eggs, Thrive whole egg powder, or Thrive Scrambled Eggs
  • 1 c. THRIVE Greek Style Yogurt Bites - Freeze DriedTHRIVE Greek Style Yogurt Bites - Freeze Dried Rehydrate - Powder 1 cup yogurt bites and blend with 1/4 water. OR 1/2 cup store bought greek yogurt.
  • 1 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Pure Vanilla Powder - Spice Can
  • 2 c. THRIVE Peach Slices - Freeze DriedTHRIVE Peach Slices - Freeze Dried rehydrated
  • 1 c. THRIVE Blueberries - Freeze DriedTHRIVE Blueberries - Freeze Dried rehydrated
  • 2 tbsp. Powdered Sugar * Optional, for garnish

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  1. Preheat oven to 350 degrees F.
  2. LIne the bottom of a 9x3 inch springform pan, or 9 inch cake pan, with parchment paper. Grease with butter or cooking spray.
  3. In mixing bowl beat the butter, eggs and sugar until light and fluffy. This should take 2-3 minutes on high speed.
  4. Add the greek yogurt and vanilla then continue beating for another minute on high speed.
  5. Sift together the flour, baking powder, baking soda.
  6. On low speed, or by hand, blend the flour mixture into the creamy mixture until combined. Do not over mix.
  7. Pour batter into your greased pan. Top with peaches and blueberries. ** Hydrate blueberries separate from peaches to keep the nice peach colors.
  8. Bake until golden brown and a toothpick tester comes out clean, approx. 45 minutes.
  9. Cool on a wire rack, while still in the pan, for 30-40 minutes.
  10. Cooled cake is now ready to transfer to your cake plate. Garnish with powdered sugar if desired.