Fresh Blueberry Peach Cake

• salted butter↗8 tablespoon
• coconut palm sugar (or regular sugar)↗0.75 cup
• eggs↗2
• vanilla↗1 teaspoon
• whole wheat pastry flour↗1.25 cup
• baking powder↗1 teaspoon
• baking soda↗0.5 teaspoon
• peaches, thinly sliced↗1
• blueberries↗0.5 cup

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees. Line an 8-inch circular cake pan with parchment paper.

2. 2

   Beat the butter and sugar together until combined. Add the eggs and vanilla – beat until eggs are well incorporated.

3. 3

   Add the flour, baking powder, and baking soda. Stir or mix just until combined. Transfer batter to the prepared pan and spread evenly.

4. 4

   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.

5. 5

   Bake for 20 minutes. It probably won’t 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!