Fresh Blueberry Peach Cake

• Vegetarian

• Produce

  • 1/2 cup Blueberries
  • 1 Peaches

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Vanilla
  • 1 1/4 cup Whole wheat pastry flour
  • 3/4 cup Wholesome! organic coconut palm sugar

• Dairy

  • 8 tbsp Butter, salted

Found on pinchofyum.com

Description

Ingredients

• 8 tablespoons salted butter
• ¾ cup Wholesome! Organic Coconut Palm Sugar
• 2 eggs
• 1 teaspoon vanilla
• 1¼ cup whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1-2 peaches, thinly sliced
• ½ cup blueberries

Directions

• Preheat the oven to 350 degrees. Line an 8-inch circular cake pan with parchment paper.
• Beat the butter and sugar together until combined. Add the eggs and vanilla - beat until eggs are well incorporated.
• Add the flour, baking powder, and baking soda. Stir or mix just until combined. Transfer batter to the prepared pan and spread evenly.
• Arrange the peach slices in a circle on top of the batter. Arrange the blueberries over the top of the cake. Sprinkle the top with turbinado sugar.
• Bake for 20 minutes. It probably wont be done yet, but better to check it early. 🙂 Bake for another 10-15 minutes until the cake springs back when touched. Remove from the oven, lift the cake out of the pan using the parchment paper, and cool for a few minutes. Sprinkle with powdered sugar, slice, and serve!