Blueberry and Peace Yogurt Cake A quintessential springtime dessert, great for brunches or your memorial day cookout! 

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 stick butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup vanilla or peach Greek yogurt
2 peaches, sliced into wedges
6 oz. blueberries
1 Tbsp. granulated sugar

Preheat oven to 350°.

Grease a 9-inch cake or spring form pan with cooking spray. In a medium bowl sift together flour, baking powder and baking soda. In a separate bowl, beat butter, sugar and eggs for 2 to 3 minutes. Add vanilla and yogurt; continue beating for 1 minute, until creamy. Fold in flour mixture until combined.

Transfer mixed cake batter to pan. Top with peaches and blueberries, sprinkling sugar overtop. Reserve some fruit. Bake for 60 minutes, until cake turns golden and a toothpick inserted comes out clean. Midway through baking, place extra fruit on top of cake and return to baking. Let cool on a wire rack.

Watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 7am hour and Wednesdays at Noon!