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!
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1 ⅔cupall-purpose flour
½cupmelted Organic Virgin Coconut Oil
1tablespoonspure 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.