Preheat your oven to 170°C (340°F). Line the bottom of a 9-inch springform pan with parchment paper.

In a mixing bowl, combine the flour, baking powder, and salt. Use a sifter or whisk to mix and aerate the ingredients.

In a separate bowl, beat together the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs to the creamed mixture one at a time, mixing thoroughly after each addition.

Mix in half of the dry ingredients along with yogurt, oil, and vanilla. Then add the remaining dry ingredients, mixing just until combined.

Fold the batter with a spatula until smooth, being careful not to over-mix.

Pour the batter into the prepared pan and arrange the peaches and blueberries on top, pressing them gently into the batter.

Bake in the preheated oven for 30-35 minutes. The cake is done when golden brown and a toothpick comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a serving plate.

Dust the cooled cake with powdered sugar before serving. Enjoy!