Blueberry Peach Breakfast Cake

• 1 Ripe Peach, Pitted And Peeled
• 1 Banana, Peeled
• 1/2 cups Coconut Flour
• 1/2 cups Tapioca Flour
• 1 teaspoon Baking Soda
• 8 Tablespoons Unsalted Butter, Softened
• 1/2 cups Coconut Sugar
• 4 Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cups Blueberries

1. 1. Preheat oven to 350 F.
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.
3. 3. In a small bowl, combine coconut flour, tapioca flour and baking soda.
4. 4. In a larger bowl combine softened butter, coconut sugar, eggs and vanilla extract and blend together.
5. 5. Once the wet mixture is blended, add the mashed peach and banana to wet mixture and blend again.
6. 6. Combine dry mixture with wet mixture. Blend until well combined.
7. 7. Add blueberries to the mixture. Gently combine using a spatula or spoon.
8. 8. Grease a square cake pan with butter or coconut oil (I used a 9x9 square cake pan). Pour batter into the pan.
9. 9. Bake for 25-30 minutes at 350 F or until edges are golden.

banana, coconut flour, tapioca flour, baking soda, unsalted butter, coconut sugar, eggs, vanilla, blueberries

Taken from tastykitchen.com/recipes/breads/blueberry-peach-breakfast-cake/ (may not work)