Description
A light, moist, healthy cake filled with blueberries and peaches.
Ingredients
- 1-½ cup All-purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 Tablespoons Coconut Oil Melted Or Canola Oil
- 2-½ Tablespoons Unsalted Butter, Room Temperature
- ⅓ cups Sugar
- 1 teaspoon Vanilla Extract
- 1 whole Egg
- ¾ cups Unsweetened Coconut Milk (from Carton) Or Non-fat Milk
- 1 cup Blueberries, Fresh Or Frozen, Divided
- 1 cup Peaches, Diced Small
- 2 teaspoons Turbinado Sugar (sugar In The Raw)
Preparation
Preheat oven to 375°F. Spray a 8-inch square baking dish with cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Using an electric mixer, beat coconut oil, butter and sugar. Beat in the vanilla extract and egg until blended.
Add the flour mixture in three batches, alternating with the coconut milk, beating after each addition until just combined. Gently mix in ½ cup blueberries and the peaches.
Spread the batter in the prepared baking dish. Lay the remaining ½ cup blueberries on the batter and sprinkle with turbinado sugar.
Bake the cake for 20–23 minutes or until golden brown.
