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Eggless Blueberry Coriander Bundt Cake recipes

Eggless Blueberry Coriander Bundt Cake recipes

This recipe creates a unique eggless bundt cake featuring the aromatic combination of blueberries and coriander. Dry ingredients are whisked with sugar and spices, then combined with buttermilk, melted coconut oil, and vanilla extract. Floured blueberries are folded into the batter, which is then baked until golden and moist, offering a delightful and unexpected flavor profile.
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Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 9 people
Calories 2563.9 kcal

Equipment

  • 1 Bundt Pan 10-cup capacity recommended
  • 2 Mixing Bowls One large, one medium
  • 1 Whisk
  • 1 Measuring Cups and Spoons
  • 1 Wire Rack For cooling

Ingredients
  

Main

  • 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

Instructions
 

  • Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan, ensuring all crevices are coated to prevent sticking.
  • In a small bowl, gently toss the 6 ounces of fresh blueberries with 1 teaspoon of all-purpose flour; this helps prevent them from sinking during baking.
  • In a large mixing bowl, whisk together 1 2/3 cup all-purpose flour, 3/4 cup sugar, 1 1/2 teaspoons ground coriander, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon nutmeg until well combined.
  • In a separate medium bowl, combine 1 cup room temperature buttermilk, 1/2 cup melted Organic Virgin Coconut Oil, and 1 tablespoon pure vanilla extract.
  • Pour the wet ingredient mixture into the dry ingredients. Stir with a whisk or spatula until the batter is just combined and no streaks of flour remain; do not overmix.
  • Gently fold in the floured blueberries into the batter until they are evenly distributed.
  • Pour the batter evenly into the prepared bundt pan.
  • Bake for approximately 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let it cool in the bundt pan on a wire rack for 10-15 minutes.
  • Carefully invert the cake onto the wire rack to cool completely before slicing and serving. Optionally, dust with powdered sugar or glaze.

Notes

Ensure all dry ingredients are thoroughly whisked to distribute the baking soda and spices evenly, preventing pockets of flavor. The room temperature buttermilk is crucial for a smooth batter and proper emulsification with the coconut oil. Lightly tossing blueberries in flour prevents them from sinking to the bottom of the cake during baking. Avoid overmixing the batter once wet and dry ingredients are combined; mix only until just incorporated to ensure a tender crumb. For enhanced flavor, lightly toast the whole coriander seeds before grinding them, then incorporate them into the dry ingredients. A simple lemon glaze or a dusting of powdered sugar will elevate the presentation and add a bright counterpoint to the coriander.