Preheat your oven to 350 F Spray a 9" springform pan with coconut oil and line the bottom with parchment paper.
In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda and salt.
In a medium bowl, whisk together the eggs, oil, lemon, honey, vinegar and extract.
Pour the wet into the dry and mix until combined. Transfer 75% of the batter to the prepped pan and spread out gently - don't pack it down. Sprinkle with 80% of the blueberries. Now drop on the rest of the batter and spread out gently. Lay your peach slices out on the top and fill in the gaps with the remaining blueberries. Bake for 55 minutes to 1 hour or until toothpick comes out clean. Allow the cake to cool for 10-15 minutes prior to slicing.
I served mine garnished with fresh mint and with some cinnamon sprinkled on top.
Notes
You can use olive oil, sunflower oil or coconut oil - any neutral oil works here.Make sure your blueberries are washed and completely dry.