I was eating it as I was taking photos – that’s how greedy I am
Perhaps it’s just the food blogs I read but it seems like recently there’s been a spate of bundt cakes.
So many in fact that the power of peer pressure got to me.
Your life would be so much better if you had a bundt tin, my belly kept whispering to me, you’d be cool and successful and your hair would never again frizz up in the humidity.
as with most berries, blueberries are heavy on the pesticide so best to buy organic if possible
See how persuasive my belly can be? It knows all my weaknesses and isn’t afraid to exploit them for personal gain.
So I did the only thing any rational adult can do. I went out the next day and bought a bundt tin.
the hard part is getting it out of the bundt tin
Of course all the bundt recipes I’d been salivating over were not the grain-free kind so a little modification was needed.
This is made with coconut flour and therefore requires a lot more moisture than the ordinary kind – enter coffee, sour cream and eggs.
it makes tiny slices so feel free to have two (I did)
It doesn’t taste strongly of coffee so if you want more of a punch, I’d add a tsp of coffee extract.
I didn’t because I wanted to blueberries to shine through and give it that fruity kick.
before the munching started
My hair still frizzes in the damp (damn your lies!) but at least now belly is full and contented…til the next baking trend hits.
Blueberry Coffee Bundt Cake (serves…a lot…I dunno, however many it takes to eat a whole bundt cake)
- 1 cup coconut flour
- 5 large eggs
- 1/2 cup sour cream
- 3/4 cup strong black coffee
- 1/2 pint or 275ml blueberries
- 1/4 cup honey
- 1/4 cup butter, melted
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- Sieve the coconut flour and baking powder into a large bowl, add the salt.
- In a separate bowl whisk together the butter, sour cream, honey and coffee. Whisk in the eggs.
- Sprinkle a tsp of coconut flour over the blueberries to coat them.
- Gradually add the wet ingredients to the dry, stir until a sticky batter then fold in the blueberries.
- Bake at 400 for 30-35 mins.
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This post also appeared at The Healthy Home Economist
Oh yum. I love blueberries. Am now craving.
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Nom Nom. Looks delish and beautiful photos as always.
Thanks Richard!
How did I not see this earlier? So pretty!
MMMMM Blueberries! I buy them every time I see them in the store this time of year!
I know! Me too, I’m a blueberry FIEND
I wonder if there’s anything we can use (like applesauce) to replace the eggs? WE can’t eat eggs.
Hi Mia. You could certainly try it, I don’t see it affecting the flavour but you’d probably have to use a lot since coconut flour is very dry. I’ve also heard of people having success using flax seed and water on a 1:1 ratio. More info about that here. Hope that helps, happy baking!
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I love this recipe! I made it a couple of weeks ago and loved it. I am making it again! It’s in the oven! It is so tasty and I like to add a lot of butter to it. I found a coconut lemon glaze on Fast Paleo that I am thinking would taste pretty awesome with this bundt cake. Yay!
Coconut lemon glaze?! Oh I’m in heaven! I’m so glad you like it Denise. Thanks for letting me know, C
This thread is old, so I’m not too hopeful to have a response before I must bake tomorrow…I am going to bake the cake and this glaze (thanks ladies). I have taken a stab at coconut flour for a pizza crust and pancakes. Both products came out crumbly and almost a melt upon biting consistency. Are these qualities of baked goods in general made with coconut flour? I’m hoping for something with a bit of a spongy and moist texture:)…One way or the other I’m going to follow this recipe to a T tomorrow and will report back.
Hi Margaret. Coconut flour is a tricky flour, the problem usually arises when the batter is over-stirred. It’s crucial that you add the wet ingredients to the dry very gradually, a little at a time. If you’ve used up all your wet ingredients and the batter is crumbly and stiff then it’s likely over-stirred. Just add a few tbsps of milk (non-dairy works fine) or yoghurt to get it back on track. Good luck with the cake, hope you enjoy, Cat.
is there anything you can use to replace the sour cream? can’t do dairy…
Hi Danielle, you could try coconut yoghurt or coconut milk – the trick is to keep the cake moist so those should work as good substitutions. G’luck, let me know how it goes if you get a chance.
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I would like to know what I could use instead of regular butter in order to make this paleo approved. I thought about using almond butter? Any ideas you have would be appreciated.
I’d try subbing in coconut oil – it’s a straight swop with a 1:1 ratio. Hope that helps Kyle
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