Blueberry Peach Snack Cake

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.