• Preheat the oven to 400°.

Streusel

• In a small bowl, combine the flour, sugar and brown sugar together.
• Cut in cold butter until it resembles coarse sand.
• Spread over a parchment paper lined cookie sheet and bake for 8 minutes or until just golden.
• Remove from the oven and set aside to cool.
• Once cooled, break apart into small pieces and coarse grained sand.
• Reduce the oven to 350°.

Peach Blueberry Filling

• In a saucepan, over medium heat, add all the filling ingredients, and stir until combined and sugar is dissolved.
• Cook down for 10-12 minutes or until the sauce has thickened by 3⁄4. Remove from heat and let cool.

Bundt Cake

• Spray the bottom and side of the bundt cake pan and set aside.
• In a medium size bowl, whisk flour and baking soda together. Set aside.
• In a large bowl, beat butter and sugar together until creamy. About 5 minutes.
• Add eggs, one at a time, making sure to scrape down the sides and fully incorporate each egg before adding the next.
• Add vanilla and mix until combined.
• Next add the flour mixture, and mix until incorporated.
• Gently fold in Greek yogurt.
• Add peach filling, and gently stir until just combined.
• Add a 1-2 inch layer of batter to the bottom of the Bundt pan.
• Top with a layer of streusel.
• Add another layer of batter, followed by streusel and then the remaining batter.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven, and let cool on a cooling rack.
• Let the cake cool completely before icing.

Icing

• Mix all ingredients together.
• Pour over bundt cake and let set for 20 minutes before slicing.