Eggless Blueberry Coriander Bundt Cake – a moist eggless cake filled with fresh blueberries and the spicy-sweet taste of coriander. Enjoy it with your morning cup of coffee or after dinner as a dessert!
Hmmmm…middle of May.
Lately, I’ve found that time is going by a heck of a lot faster than it used to and here in Phoenix, it’s
easy for me very easy for me to lose track of what month it is because the change of seasons is pretty much nil.
I just cannot believe in just a few weeks we’ll be into J-U-N-E. Are you with me on this as well?
I really think it’s because this is the very first year we haven’t had a child in school involved in after-school activities. I mean, prom was the other night and the local kids are graduating in a couple of weeks and then BOOM, it’s summer!
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Our oldest is now a full-time employee and enjoying her job and new career. Our middle and youngest world-traveling daughter returns to the states after a semester abroad in a few weeks. She won’t be returning to Phoenix, but somewhere on the east coast as she still has a class to finish up and will be looking for a job after she graduates college.
And, as we speak our son is returning from a solo week and a half trip to the northwest. He just wanted to get away and explore a part of the country he’d never been to. He went by himself, spent the nights in hostels and from what I can surmise, he’s very grateful for his home life. So grateful that he decided to cut it a few days short.
Be sure to take a look at these bundt cakes other fantastic bloggers have made:
Lemon Bundt Cake from Chef In Training
White Chocolate Raspberry Bundt Cake from Baked In AZ
Cinnamon Roll Bundt Cake from Mind Over Batter
Samoa Bundt Cake from Spicy Southern Kitchen
Grasshopper Bundt Cake from Confessions of a Cookbook Queen
Personally, I think he might be tired of eating out and/or spending his money. It will be good to have him home. The dog has really missed him. 😉
I haven’t made many cakes here on the blog and now I’ve fallen in love with bundt cakes. They’re so easy and I love the way they look. So, if you see a few more in the next few months, bear with me as I satisfy my urge to create.
I based this Eggless Blueberry Coriander Bundt Cake off of the Double Chocolate Coconut Cream Filled Bundt Cake I made a few weeks ago. I really like it because it’s moist and I’ve never used coriander in any of my dessert recipes, but it works and it’s REALLY good, too! This is also a cake you can serve at breakfast with a cup of coffee or tea or you can serve it as a dessert with a dollop of freshly whipped cream. Yum!
*An important note: be sure that the buttermilk is at least room temperature or heated slightly to room temp. in the microwave. Otherwise, the melted coconut oil will harden and create lumps in your batter. No Bueno.
Ask me how I know this. haha Should it happen, you can place the mixed liquids into the microwave and heat them at 10-second increments until everything is melted and smooth, but not hot.
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- 6- ounces fresh blueberries
- 1 teaspoon all-purpose flour
- 1 2/3 cup all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons coriander
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1 cup buttermilk room temperature
- 1/2 cup melted Organic Virgin Coconut Oil
- 1 tablespoons pure vanilla extract
- Preheat the oven to 325 degrees F.
- Prepare a bundt pan by greasing and flouring it. (I use the Baker's Joy spray.)
- In a small mixing bowl, gently toss the blueberries with the one teaspoon of flour. This will help prevent the blueberries from sinking in the batter as it bakes.
- In a mixing bowl, whisk together the flour, sugar, coriander, baking soda, salt and nutmeg.
- In a medium bowl, mix together the buttermilk, Organic Virgin Coconut Oil, and vanilla.
- Slowly add the wet ingredients to the mixing bowl and beat until well combined.
- Gently fold the blueberries into the batter.
- Pour into the prepared baking pan and tap a couple times on the counter to remove any air bubbles.
- Bake for 55 - 60 minutes or until a cake tester or toothpick comes out clean.
- Cool in the pan on a wire rack for 10 minutes before turning out onto a serving plate.
In the recipe I adapted this from, the original oil called for was vegetable, so that can be used as a substitute if there are allergies or aversions to coconut. If the taste of coconut is a concern, my family didn't detect it.
Also, be sure that the buttermilk is at least room temperature or heated slightly to room temp. in the microwave. Otherwise, the melted coconut oil will harden and create lumps in your batter. No bueno.
If you enjoyed this bundt cake then you’ll love…
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