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

In a mixing bowl, sift together the all-purpose flour, baking powder, and salt.

In a large mixing bowl, beat the room-temperature butter and granulated sugar together using a mixer on high speed for about 3 minutes until light and fluffy.

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

Gently add half of the dry ingredients to the butter mixture, followed by the Greek yogurt, vegetable oil, and vanilla extract, then add the remaining dry ingredients until just combined.

Using a rubber spatula, gently fold the batter until thoroughly combined, being careful not to over-mix.

Pour the batter into the prepared pan, spreading it evenly, then arrange the sliced peaches and scatter the blueberries over the top.

Bake in the preheated oven for 30-35 minutes, checking for doneness with a cake tester.

Once baked, cool the cake in the pan for about 10 minutes before releasing the sides.

Dust the top with powdered sugar before serving for an elegant touch.