Blueberry Peach Breakfast Cake

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