Blackberry Honey Butter Cake

I have finally gotten to the point of baking with almond and coconut flours that I don't really need a base recipe to go by, I can pretty well tell by how the batter looks if the consistency is going to turn out right. This is one of my very first entirely original creations. I really wanted to make it in a bunt pan since I think it would have looked *prettier* but since I do not have one, I made a pie dish work. I hope you like:

1 cup almond flour
1 cup coconut flour
6 eggs
1 cup honey
1 tsp baking soda
1/2 stick butter

1 (12 oz.) container fresh blackberries
1/2 cup honey

Melt butter in bowl, add flour, baking soda, eggs, and honey. Stir well. pour 1/2 of batter into baking round. In separate bowl mash blackberries with a whisk and add honey, stir. Pour blackberry filling into round, covering the bottom layer. Pour remaining batter over top of blackberry layer. Bake at 350 for about 30 minutes or until set.

Either reserve some blackberry filling to start, or make additional. Top cake slice with a thin layer of yogurt and then a layer of blackberry honey.

Yumm...

(p.s. be careful not to over bake with coconut flour. It cooks much faster than wheat flour and when too done it turns gummy and dark)