Use a 9x3-inch springform pan.

Preheat oven to 350°F with rack in middle. Grease the side and bottom of the pan with butter or cooking spray. Line the bottom of the pan with parchment paper and grease it too.

Sift flour, baking powder, and baking soda together into a medium bowl.

In a separate bowl, beat butter, sugar, and eggs until very light in color and fluffy, about 2-3 minutes on high speed. Add vanilla and Greek yogurt, then continue beating until very creamy and light in color, about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the springform pan. Top with sliced peaches and scatter blueberries evenly on top. Sprinkle with 1 teaspoon granulated sugar.

Bake until cake turns golden and the tester comes out clean in the center, about 1 hour. Midway through baking, add some extra peach slices and blueberries for decoration.

When done baking, let the cake cool on a wire rack for about 40 minutes, still in the baking pan. After cooling, release from the springform pan and transfer to a cake plate.

If using a 9 inch round cake pan, bake for about 40 minutes to 1 hour, depending on your oven, then invert onto a plate.