Use a 9x3-inch springform pan.

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

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 and continue beating until very creamy and light in color, for 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 granulated sugar.

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

When done, let it cool in the pan on a wire rack. After 40 minutes, release the cake from the springform pan.

If using a round cake pan, bake for about 40 minutes to 1 hour, then invert onto a plate.