Blueberry Peach Snack Cake
Prep time
Cook time
Total time
A light, moist, healthy cake filled with blueberries and peaches.
Recipe type: Dessert
Cuisine: American
Serves: 12 bars
  • 1½ cup flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tbsp coconut oil (melted) or canola oil
  • 2½ tbsp unsalted butter, room temperature
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • ¾ cup unsweetened coconut milk or non-fat milk
  • 1 cup blueberries, fresh or frozen, divided
  • 1 cup peaches, diced small
  • 2 tsp Turbinado sugar (Sugar in the raw)
  1. Preheat the oven to 375°F.
  2. Spray a 8-inch square baking dish with cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  4. Using an electric mixer, beat the coconut oil, butter and sugar. Beat in the vanilla extract and egg until blended.
  5. Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
  6. 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.
  7. Bake the cake for 20-23 minutes or until it is golden brown.
You can use frozen fruit in this recipe.
Nutrition Information
Serving size: 1 bar Calories: 136 Fat: 4.9 Carbohydrates: 21 Sugar: 8.7 Sodium: 170 Fiber: 1.1 Protein: 2.3 Cholesterol: 20
Recipe by Peanut Butter and Peppers at