Blueberry and Peach Breakfast Cake

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup butter

1 cup sugar

2 eggs

1/2 cup plain Greek yogurt

1 teaspoon vanilla extract

2 medium peaches, sliced (fresh or canned in juice)

1 cup blueberries

Preparation

1. Pre heat oven to 350 degrees F. Greese a 9-inch round cake pan and set aside.
2. In a large bowl, mix flour, baking powder and baking soda. Set aside.
3. In a medium bowl, beat butter, sugar and eggs until fluffy. Add yogurt and vanilla and continue beating at medium speed for about a minute or beat by hand until all ingredients are well mixed.
4. Combined egg/butter mixture with flour mixture and mix together until all the ingredients are well incorporated. Pour batter into greased baking pan and and sprinkle blueberries and sliced peaches on top of batter pressing fruit slightly into the batter. May also sprinkle 1 teaspoon of sugar on top of cake. Bake for about 25 to 30 minutes or until golden brown and a knife comes out clean.

Makes: 8 slices