Spiced Blueberry Bundt with Coconut Butter Glaze

I must first and foremost apologize for the silence over here lately.  It's been a little crazy with work, traveling, and a rather intense case of poison ivy.  After having just driven about 1600 miles in a couple of days, I'm not feeling particularly wordy, but I did want to drop in and share this tasty bundt cake.  

It's gluten free, grain free, dairy free, and refined sugar free! I adapted the recipe from Roost, making a few changes.  I used blueberries in place of raspberries (frozen will work just fine since most of the world won't have access to in-season blueberries), omitted the almond extract, added a good bit of cinnamon (around a tbsp) and freshly grated ginger (about a heaping tbsp), and used coconut oil in place of ghee.

I apologize for the phone pictures (and the lack of pictures overall), but it was a bit too dark outside for me to use my camera.