20% Off any order over $50

Free Shipping on all orders over $35 (continental US only)

30% off any order over $100

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Blossom Bundt® Pan

Blossom Bundt® Pan


Gluten Free Blackberry Yogurt Bundt Cake

3.8 based on 4 reviews





Add this gluten free Bundt cake recipe to your spring and summer dessert list! Sweet combination of citrus, yogurt, and blackberries makes this an exceptional light and moist cake made in our Blossom Bundt® Pan and completely gluten free!


  • Cake:
  • 2 Tbsp butter, melted and cooled
  • 1 1/2 cups gluten free all-purpose flour*
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 1/2 cups white sugar
  • 1 cup butter
  • 5 large eggs, room temperature
  • 1 Tbsp lemon zest
  • 2 tsp vanilla extract
  • 1 3/4 cups yogurt
  • 1/3 cup milk
  • 1 1/2- 2 cups blackberries (cut in half if large)
  • Glaze: (optional)
  • 1 1/4 cups powdered sugar
  • 2 Tbsp yogurt
  • 4-5 crushed blackberries


Preheat the oven to 350°F. Melt butter and set aside to cool before prepping pan.

Combine gluten free flour, baking powder, and salt in bowl and set aside. Using a mixer with a paddle attachment, cream together sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and vanilla. Combine yogurt and milk in a medium bowl. Slowly add half of flour and yogurt-milk to sugar-butter mixture. Then add the other half of flour. Mix well and scrape sides of bowl. Fold in blackberries.

To prepare pan, brush cooled butter to lightly coat the details of the pan and evenly dust with gluten free flour (avoid forming clumps if possible). Pour batter into prepared pan and tap gently on counter to remove air bubbles. Bake for 40-50 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes before unmolding. Cool cake completely before serving.

After cake has cooled, combine all glaze ingredients in bowl to the desired consistency and pour onto cake.

*Gluten Free Flour: We recommend using Bob’s Red Mill Baking 1:1 Flour, Cup 4 Cup Gluten Free All-Purpose Flour (not whole grain), or King Arthur Flour’s Gluten Free All-Purpose Flour

Read Recipe Reviews

    Nice cake but batter far too wet. Comes out wet. Even after giving it 10 mins more in the oven. Using all the recommended ingredients. Will try again with not so much milk and yoghurt.

    Really good cake, flavor good. Texture different if you are not someone who eats a gluten free diet. Took almost 20 minutes longer to cook batter completely. Overall I would definitely make again!

    Non Gluten free recipe ..Looks amazing thanks

    This recipe rocks! Makes a delicious, beautiful gluten free cake (used the recommended mold). Flavor is there, not overpowering, but fresh and light. Have made this three times and everyone LOVES it.

Write a Review

Write a Review

Your email address will not be published. Required fields are marked *


Product Used In This Recipe

You are not logged in.

Log in | Create Account
Blossom Bundt® Pan

Blossom Bundt® Pan

Extra $5 Off? Yes Please!

Sign up and be the first to know about new product launches, seasonal recipe features, and exclusive discounts. As a thank you for signing up, we’ll email you a one-time code for $5 off when you spend $85 or more on (online only), plus free shipping! Offer is available to first-time subscribers only.