Preheat the oven to 350F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides of the springform and the parchment paper.

In a medium bowl, sift flour, protein powder, baking powder, and baking soda together. Give it a mix.

In a large bowl, beat butter, granulated sugar, vanilla extract, eggs, and egg white together. Do it until the mixture is light and fluffy, which should take around 2-3 minutes.

Then, add in the cottage cheese and continue beating until creamy texture. It should take around 1 extra minute.

Slowly add in the dry ingredients into the wet, mixing throughout until all the ingredients are combined and your form slightly thicker batter. Do not overmix.

If you’re using protein powder, the batter will be very thick, so add in the 2 tbsp of milk to make it slightly thinner.

Pour the batter into the form, level it out, top up with slices of peach and scatter the blueberries around. Sprinkle with 1 tsp granulated sugar.

Bake in the oven for 35-40 minutes until the cake turns golden. Check with a toothpick before fully removing it from the oven.

Let it cool down inside the springform pan for about 30 minutes before serving.