Preheat your oven to 170°C (340°F) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Set aside.

In another bowl, beat ½ cup unsalted butter and 1 cup granulated sugar with a mixer until light and fluffy (about 3 minutes).

Add 2 large eggs one at a time, mixing on low speed until fully incorporated.

Combine half of the dry mixture with the butter mixture, then add 1 cup Greek yogurt, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Stir until combined, then add remaining dry ingredients.

Gently fold the batter until smooth. Avoid over-mixing.

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

Bake for 30-35 minutes, checking doneness with a toothpick.

Let the cake cool in the pan for about 10 minutes, then unclip sides and dust with powdered sugar before serving.

Serve warm or at room temperature, possibly with vanilla ice cream.