Gluten Free Blackberry Yogurt Bundt Cake

Recipe Courtesy of Nordic Ware with Permission.

Add this gluten-free Bundt cake recipe to your spring and summer dessert list! The 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!

Ingredients:

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

Directions:

1. Preheat the oven to 350°F. Melt the butter and set it aside to cool before prepping the pan.
2. Combine the gluten-free flour, baking powder, and salt in a bowl and set it aside. Using a mixer with a paddle attachment, cream together the sugar and butter until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and vanilla. Combine the yogurt and milk in a medium bowl. Slowly add half of the flour and yogurt-milk to the sugar-butter mixture. Then add the other half of the flour. Mix well and scrape the sides of the bowl. Fold in the blackberries.
3. To prepare the pan, brush the cooled butter to lightly coat the details of the pan and evenly dust it with gluten-free flour (avoid forming clumps if possible). Pour the batter into the prepared pan and tap gently on the counter to remove air bubbles. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool in the pan for 10 minutes before unmolding. Cool the cake completely before serving.
4. After the cake has cooled, combine all the glaze ingredients in a bowl to the desired consistency and pour it onto the cake.

*Gluten-Free Flour: We recommend using Bob's Red Mill Baking 1:1 Flour, Cup4Cup Gluten-Free All-Purpose Flour (not whole grain), or King Arthur Flour's Gluten-Free All-Purpose Flour.