Blueberry Peach Breakfast Cake

1. 1

   1. Preheat oven to 350 F.

2. 2

   2. In a small bowl mash one banana and one ripe peach together. This will produce about 1 cup of mashed fruit. Set aside.

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   3. In a small bowl, combine coconut flour, tapioca flour and baking soda.

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   4. In a larger bowl combine softened butter, coconut sugar, eggs and vanilla extract and blend together.

5. 5

   5. Once the wet mixture is blended, add the mashed peach and banana to wet mixture and blend again.

6. 6

   6. Combine dry mixture with wet mixture. Blend until well combined.

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   7. Add blueberries to the mixture. Gently combine using a spatula or spoon.

8. 8

   8. Grease a square cake pan with butter or coconut oil (I used a 9x9 square cake pan). Pour batter into the pan.

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   9. Bake for 25-30 minutes at 350 F or until edges are golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.