Blueberry Peach Yogurt Cake

This cake is a favorite of my oldest grandson.  It's best served the same day.

1 1/2 C flour
1 t baking powder
1/2 t baking soda
4 T butter, softened
1 C sugar
2 eggs
3/4 C Greek yogurt
1 t vanilla
2 peaches, sliced into wedges
1/2 pint blueberries
1 t sugar

Preheat oven to 350°F. Grease the side and the bottom of a 9x3-inch springform pan with butter.  Cut and line the pan with a sheet of greased parchment paper.

Sift together flour, baking powder and baking soda; set aside.  In a separate bowl, beat butter, sugar together.  Add eggs and beat until light and fluffy, 4-5 minutes on high speed. Add yogurt and vanilla and beat until very creamy and light in color, another 1-2 minutes.  Mix in the flour mix at low speed until combined. Do not over mix.

Pour the batter into the springform pan. Top with sliced peaches and blueberries. Sprinkle with the remaining 1 teaspoon granulated sugar.

Bake until golden, about 1 hour. Toothpick inserted in center should come clean.  Cool in pan for about 40 minutes and release the cake from the springform pan.  Slide the cake with the parchment paper attached to its bottom onto a cake plate.  Dust with powdered sugar just before serving.