Gluten Free Blueberry Buttermilk Bundt Cake

Gluten Free Blueberry Buttermilk Bundt Cake


This year, for my birthday, Rachel and her family gave me a subscription to the Food Network Magazine.  It has awesome recipes and articles!  It was a great gift for this foodie.   I was browsing through one of the magazines when I spotted a recipe for Blueberry Buttermilk Bundt Cake.  I believe I was drawn to it because it reminded me of church potlucks and family reunions where a sweet, old lady in the congregation or your family brought this incredible bundt cake to share.  You know the ones I am talking about. If you don’t take the initiative and get a slice, while you are loading your plate with casseroles, it will be gone when you go back.   I had to bake this cake.   It was such a hit that I had to bake it three times before we could get a picture.  The first two times the cake was consumed so quickly that we didn’t even have time to get the camera out.  I didn’t mind.  I love pleasing my family and friends with delicious, old fashioned recipes.  When you make this cake be sure to follow the instructions and let the butter, sugar and oil mix on medium high speed for 5 minutes.  I always set my timer on my oven when doing this step.  It creates this heavenly fluffiness that is so delicious.  (Yes, I am a batter tester.  Yes, I know I can get sick from eating raw eggs, but sometimes you just have to take the risk!)  I believe this is the secret step to the cake.  It doesn’t take long to make and certainly won’t stay around very long when you serve it.  Enjoy!!

Love Heidi

Gluten Free Blueberry Buttermilk Bundt Cake



  • 2 Sticks butter, at room temperature
  • 3 Cups GF Flour Blend (plus 2 tablespoons)
  • 2 1/2 Tsp. Baking Powder
  • 1 3/4 Cups Granulated Sugar
  • 1/4 Cup Oil (of your choice)
  • 4 Large Eggs (at room temperature)
  • 1 Tsp. Vanilla
  • 3/4 Cup Buttermilk
  • 2 Cups Blueberries ((about 1 pint))
  • 1 1/4 Tsp. Salt


  • 2 1/2 Cups Confectioners Sugar
  • 1 Tbs. Butter (at room temperature)
  • 4 to 5 Tbs. Milk


Step 1
Preheat the oven to 350 degrees. Spray bundt cake pan with GF nonstick spray. Whisk 3 cups gluten free flour, the baking powder and salt in a medium bowl.
Step 2
Beat 2 sticks of butter, the granulated sugar and oil in a bowl with a mixer on medium high speed until fluffy, at least 5 minutes. Reduce the mixer speed to low; beat in eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk until incorporated. Add another one-third of the flour mixture and half of the buttermilk, scraping down the sides, until just combined. Add the remaining flour mixture mixing for only 30 seconds.
Step 3
Toss the blueberries with the remaining 2 tablespoons of flour in a small bowl. Spoon one-third of the batter evenly into the bundt cake pan. Sprinkle half of the blueberries over the batter. Top with another 1/3 of the batter and scatter the remaining one of of the blueberries on top of that layer. Cover with the remaining one third of the batter smoothing the top. Bake until the cake is golden brown, for about 1 hour, or until a toothpick comes out cleanly. Transfer to a rack and let cool 30 minutes in the pan. Run a small butter knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
Step 4
After the cake has cooled whisk the confectioners' sugar, butter and 4 Tablespoons milk in a bowl; add a little more milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides.

You can also take about 2 to 3 cups of sliced strawberries mixed with 1 to 2 tablespoons of sugar that has sat in the refrigerator for about 30 minutes and spoon it over the cake slices prior to serving.  It is very yummy.

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  1. Niles · September 12, 2013 Reply

    This cake is seriously delicious. Trust me, you want to make it.

  2. Vickie · July 13, 2014 Reply

    Omg! This delicious! My husband loved it! Doesn’t even taste gluten free! Definitely will be making it again! Recipe is a keeper!

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