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Export 9 ingredients for grocery delivery
Step 1
I used 10-inch round high-sided cast-iron skillet. You can also use a regular 8-inch or 9-inch round cake pan or a 9x3-inch springform pan.
Step 2
Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the cast-iron pan with butter.
Step 3
Sift flour, baking powder, baking soda, together into a medium bowl.
Step 4
In a separate bowl, beat 2 oz of softened butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed.
Step 5
Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Step 6
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Step 7
Transfer the cake batter to the cast-iron skillet. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices.
Step 8
Bake uncovered until the cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for presentation purposes, and return the cake to baking.
Step 9
When the cake is done baking, remove it from the oven and let it cool in a cast-iron skillet.