Today’s post is sponsored by our *sweet* friends at Wholesome! –> see what I did there? We love their coconut palm sugar in this recipe! Like, a lottttt.
If I were to tell you the truth about this fresh blueberry peach cake, I’d tell you that I’ve made it six times in the last two weeks.
No, ma’am, this is not a drill.
What you’re getting today is my happiest TGIF summer self, high on fresh organic peaches, exploding blueberries, salted butter, coconut palm sugar, and whole wheat pastry flour because we’re so fansay like that. Ugh. I can’t even handle us right now.
The making of six blueberry peach cakes might have already made it a little obvious that I do indeed 💕 love 💕 this cake – and extra real love points when I bust out the emoji hearts. But, um, do you still want me to tell you how I really feel about it?
Sweet. Let’s go.
I’m calling this a breakfast cake because 1) FRUIT, and 2) you can use whole wheat pastry flour, and 3) maybe swap some butter with Greek yogurt to feel really good about yourself. A slice-o-that with a hot mug of fresh coffee in the morning as the sun comes up? and/or, is already up, depending on how irresponsible of an adult you are?
Mmmhmmm. Thaz wut I’m talkinbout.
This recipe allowed me my first experience with that mystical substance called coconut palm sugar. To be specific, we used Wholesome! Organic Coconut Palm Sugar, as you’ll see right here:
Do you guys know the Wholesome Sweeteners brand?
They’ve recently rebranded their look (including this cute new packaging which is just way too fun and happy-feeling in the best possible way) and they are now Wholesome! Their stuff is yummy and their products are high quality – think non-GMO and organic and all the labels we like to see on our food.
Before working with them, I knew Wholesome! best for their agave nectars, but last weekend when I made my weekly Target run, I was super excited to see a whole row of Wholesome! products lining the shelves – everything from coconut sugar to turbinado sugar to agave to honey to powdered sugar to sucanat.
Wait, what is sucanat again? Stay tuned – I’ll report back.
One of these products was the coconut sugar, which I will now show you again in a close up shot with its bestest friend, SALTED BUTTER.
Coconut sugar is a little drier to the touch than a brown sugar, but it has that rich, caramely taste that is just everything in this recipe. The finished blueberry peach cake reminded me of a light bran muffin (weird unless you love bran muffins, which I most definitely do) because of the whole wheat and the depth in the sweetness of the coconut sugar.
Plus it’s seriously so pretty with those peaches and blueberries. I’m pretty sure I’ve mastered domestic queendom with this one.
This peachy cake has made its way round the neighborhood – to our neighbors with kids, to our single neighbor next door, to our dinner guests a few nights ago, annnnd back around to my mouth again for breakfast times infinity. IT KNOWS NO BOUNDS.
I have a container in the fridge right now as I type this, actually, that is making me think that it might be time for a little coffee-and-blueberry-peach-cake break.
Cause I need more of those in my life. Doctor’s orders or something.
Enjoy the summer weekend!
Enjoy the fresh blueberry peach cake!
And enjoy your yummy Wholesome! sugars or honeys or agaves. Or all of the above. On everything.
ONWARD FOR CAKE 🏃🏽
Blueberry Peach Cake recipe uses simple ingredients, whole wheat, no refined sugar, and has a STUNNING presentation. YUM!
- 8 tablespoons salted butter
- 3/4 cup Wholesome! Organic Coconut Palm Sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1–2 peaches, thinly sliced
- 1/2 cup blueberries
- 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 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!
The texture of this cake as written is different than a traditional cake – it’s almost more like a cornbread or a bran muffin because of the whole wheat pastry flour and coconut sugar. Be careful not to overbake as it can start to dry out – I like to leave it just barely underbaked (about 30 minutes) and then allow it to finish cooking as it rests on the counter.
Swap 4 tablespoons of butter for Greek yogurt to make this a feel-good breakfast cake!
Swap regular sugar and all purpose flour – should work fine (I’ve made several variations of this recipe with different flours and sugars and they all do fine).
Cover the top as completely as possible with the thin peach slices. The thinner slices sit nicely on top and the more you cover it, the less the batter will rise up in between the fruit pieces.
You don’t have to use coconut sugar – you can use regular sugar and regular flour. I would increase the amount of flour to 1 1/2 cups if using regular all purpose flour.
Thank you to Wholesome! for sponsoring this cake. Go show them some love by treating yourself to the Organic Coconut Palm Sugar!