Modified from Julia's Album's recipe
What you need:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 stick butter, softened, room temperature
1 cup sugar
2 eggs, room temperature
1/2 tsp vanilla
1/2 cup Greek yogurt
2 nectaries, sliced into wedges
6 oz blueberries, washed and dried
1 tsp granulated sugar
How to make it:
Preheat oven to 350˚F with the rack in the middle of the oven.
Grease the side and bottom of the pan with butter or cooking spray.
Line the bottom of a 9x3 inch springform pan with parchment paper.
Grease the parchment paper to.
Sift the flour, baking powder, basking soda together in a medium bowl.
In a sperate bowl, beat the butter, sugar, and 2 eggs until very light in color and fluffy. 2-3 minutes on high speed.
Add vanilla and Greek yogurt, continue beating until very creamy and light in color for about 1 more minute.
Keeping the mixer on low speed, mix in the flour mix until well combined. DO NOT overmix.
Transfer the cake batter to the springform pan.
Top with sliced nectarines and scatter blueberries evenly on top in the spaces between the nectarine slices.
Sprinkle the fruit with 1 tsp granulated sugar.
Bake until cake turns golden and the tester comes out clean in the center, about 1 hour, depending on the oven.
Midway through baking, put some extra nectarines and blueberries on top of the cake and return it to baking.
When the cake is done baking, let it cool in the baking pan on a wire rack.
After the cake has cooled for about 40 minutes, release the cake from the springform pan.
Transport the cake to a platter, sprinkle on some powder sugar then ENJOY!