For my son's sixth birthday, he had lots of requirements for a cake. I did a google search for "peach blueberry cake" (plus additional search terms "GAPS sugar-free grain-free easy"), adapted two recipes, and discovered clafouti: a delicious cross between a custard and a cake, sweetened with fruit, and best enjoyed cold. SO buttery and good! It's really a lot better served cold, preferably chilled overnight.
Makes one 9x13" pan
8 medium peaches, or 16 small ones, pits removed
1 cup blueberries (or blackberries)
1 cup butter, melted
1/2 cup coconut butter, melted
1/2 cup pitted dates
1 c. kefir (or sour cream), at room temperature
8 large eggs, at room temperature
2 tsp. vanilla extract
1/8 tsp. nutmeg
1/2 tsp. salt
Preheat oven to 325f.
Thinly slice peaches and arrange in the bottom of a buttered 9x13" baking pan. Sprinkle the blueberries evenly on top of the peaches.
Combine the remaining ingredients in a blender and process till fairly smooth (it's okay to have small chunks of date).
Pour liquid mixture over the top of the fruit, and bake for 45-65 minutes, till center is set and top is browned.