How to make
Sift the flour, baking powder and baking soda into a bowl.
In another bowl, beat the softened butter, sugar and two eggs, until they turn into a fluffy cream.
Add the vanilla and yogurt, by stirring constantly. Now on a lower speed, add the dry flour mixture, followed by half of the blueberries.
The sponge cake mixture is transferred into a cake tin with a removable ring, on the bottom of which baking paper is placed and the sides are greased.
Arrange the sliced peaches on top of the batter and the rest of the blueberries in between. Sprinkle them with a tablespoon of sugar on top.
The fruit sponge cake is baked in a preheated oven at 360°F (180°C) for about 50 minutes.
The baked blueberry dessert is left to cool completely, it is removed from the cake tin and sprinkled with powdered sugar.
The blueberry and peach sponge cake is ready.
