Blueberry Peach Breakfast Cake

I adore blueberry muffins or blueberry bread.  I swear they get sweeter and sweeter every year.  The last ones I bought even had a strudel topping.  So I've started making my own.  I wanted to do something more than just make another sweet bread in a loaf pan.  I also wanted to highlight the sweetness of the fresh fruit.  Then I saw that peaches or nectarines were on sale right now.  I thought, Why not make peach blueberry bread.  Personally, I think this would look beautiful for a brunch or breakfast potluck.  This is a cake I used to steam in my steamer, before I got an oven.  If you do not have an oven, this cake steams beautifully.

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Blueberry Peach Breakfast Cake

2 tbsp coconut oil + more to butter dish

1 egg

1/2 cup raw sugar + more for dusting on top of the fruit

1 tsp vanilla extract

1/2 cup Greek yogurt

1/4 tsp baking soda

1 tsp baking powder

3/4 cup unbleached flour

1/3 cup fresh blueberries (or frozen) + more to garnish

1 fresh peach or nectarine(or canned), sliced thinly

Makes 4 servings.

Preheat your oven to 350°F or start a large pot of water to boil (add a steamer basket to trap in the heat).  Butter your 7" ceramic cake round.  I prefer ceramic if you steam it.  Baking it doesn't really matter.  In a mixing bowl, add the coconut oil, egg, sugar, and yogurt.  Mix until smooth.  Add the baking soda, baking powder, and flour.  Mix until the flour just incorporates into the batter.  Stir in the blueberries.  Pour the batter into your greased pan.  Fan out your sliced peaches on the top and top with more blueberries if you like.  Use a spoon to dust more raw sugar over the top of the fruit.  Bake for 50 minutes, or until a cake tester inserted into the center comes out clean.

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Cakes are like books; there are new chapters to explore with every slice.

 - Unknown