Gluten-Free Berry Buttermilk Cake Recipe

This rich gluten-free berry buttermilk cake recipe (with a dairy-free option) might be the best thing you taste all summer.

red white and blue cake gluten freeThis Berry Buttermilk Cake is the perfect dessert all summer long – not just on red, white & blue holidays. Yes, I make it on Memorial Day and 4th of July, but I also make it to take to backyard BBQs and parties too.

This cake, a batch of 3-Ingredient Cookies and a pint or two of ice cream, and I’m a dessert SUPERSTAR.  You can be too. This berry buttermilk cake is so easy to put together, and it’s full of fresh berries and a little citrus – no melty frosting, no decorating. Gorgeous as-is.  I bake the cake in a pretty pie plate and serve it straight from there.

If you don’t have Buttermilk:

I’ve used coconut milk in this recipe with success, but you’ve got to add about 3/4 teaspoon of lemon juice to the coconut milk and let it stand for about 10 minutes to get the tangy flavor you’re looking for. (The same process will work with regular dairy milk if you don’t have buttermilk.) I haven’t tried replacing the butter in this cake, so that’s why I’m not offering y’all a dairy-free option. A few friends have tried this with regular AP Flour and loved it too.

If you love this Berry Buttermilk Cake, you’ll probably love my Strawberry Buttermilk Cake too. Or you could just pop some strawberries on top of this cake and call it good too. Your choice.

gluten free berry buttermilk cake
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Gluten-Free Berry Buttermilk Cake

Packed with all the best fruit of summer, this rich berry buttermilk cake goes perfect with summer backyard parties - just pair with ice cream and let the rave reviews come in.
Course: Dessert
Cuisine: American
Servings: 8 people
Author: K.C. Cornwell


  • 1 1/2 cups AP flour or Gluten Free flour blend (we used Pamela’s GF Artisan Blend)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • 1 large egg
  • 2/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 3 teaspoons grated lemon zest, divided (orange is ok if you prefer)
  • 1/2 cup each raspberries and blueberries


  • Preheat oven to 350 F (180 C). Butter a 10-inch (25 cm) pie or tart pan, or prepare with non-stick spray.
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in egg, buttermilk, vanilla and 2 teaspoons of the lemon zest on medium speed. Add the flour mixture and mix to combine without over-mixing.
  • Spread batter in the prepared dish (it will be thick). Arrange berries on top of the batter, gently pressing to partially submerge. Sprinkle with 1 tablespoon sugar (if you have turbinado or raw sugar available, that works well on top of the cake).
  • Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 50 minutes. Cool in plate on a rack. Before serving, sprinkle remaining zest over the cake. Serve slightly warm or at room temperature. Accompany with whipped cream if desired.



photo by Katie Roletto 

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