Heat oven to 350 F. Butter or grease with coconut oil an 8-inch round cake pan and line with a circle of parchent paper.

In a large bowl using an electric mixer beat together the butter and sugars and beat until light and fluffy. Add eggs one at a time, then add vanilla and mix until combined.

In a medium bowl, whisk together the flours, baking powder and salt. Add the dry ingredients to the butter mixture and mix until just combined.

With a rubber spatula, gently fold berries into the batter, then spread batter in the prepared pan. Let batter rest while oven heats, then place in the oven and bake 45-55 minutes, or until top is golden and slightly firm to the touch, the edges are starting to come away from the sides of the pan, and a tester inserted into the center of the cake comes out clean.

Remove from oven and place pan on a wire rack to cool 20 minutes, then turn out onto the rack to cool completely (or leave it in the pan, like I did!). Cake will keep, well wrapped, on the counter for up to three days or up to five days in the fridge.