Berry Buttermilk Cake


The berries are the stars of this delicate cake. Lightly sweet and studded with ripe berries, it is perfect for a light dessert, afternoon tea, or a special breakfast for mom. The best part is that it comes together in just 15 minutes, so you can whip one up anytime you’ve got a bounty of fresh berries (and trust us, you’ll want to!).

one 9- or 10-inch cake
1 1⁄2 cups gluten free all-purpose baking flour
3⁄4 teaspoon baking soda
3⁄4 teaspoon Natural Grocers® Brand Bulk Baking Powder
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
6 tablespoons organic butter, (or sub Natural Grocers Brand Organic Plant Based Buttery Spread for dairy-free), room temperature
  1/2 cup + 1 tablespoon Natural Grocers Brand Bulk Organic Coconut Sugar
1 teaspoon organic lemon zest, (from 1/2 of an organic lemon)
1 teaspoon organic vanilla extract
1 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs, room temperature
2⁄3 cup organic buttermilk, (or plain, unsweetened, dairy-free drinkable yogurt for dairy free), room temperature
1 1⁄2 cups organic berries, (raspberries, blueberries, blackberries, or quartered strawberries)
  Optional topping: lightly sweetened whipped cream or coconut whip; organic powdered sugar

1. Preheat oven to 375° F. Generously grease a 9- or 10-inch cake pan.  

2. Mix the flour, baking soda, baking powder, and salt in a bowl.

3. Cream the butter and ½ cup of sugar together in a large bowl until the color is a shade lighter and it is light and fluffy (use a stand mixer or hand-held electric mixer for ease). Add the zest, vanilla extract, and egg. Mix until smooth.

4. Add about half of the flour mixture to the creamed butter and sugar and mix until combined. Add half of the buttermilk and mix until combined. Repeat with remaining flour and buttermilk.

5. Transfer the batter to the prepared cake pan and use a spatula to smooth the top. Distribute the berries evenly over the top of the batter and sprinkle with the remaining 1 tablespoon of coconut sugar.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Allow the cake to cool for 10 minutes on a wire rack before removing from the cake pan. Serve warm or at room temperature with toppings as desired.

per one serving (with raspberries) 

Calories Carbohydrates Protein Fat Fiber
193 kcal 30 g 2 g 8 g 2 g


per one serving (dairy free version with raspberries)

Calories Carbohydrates Protein Fat Fiber
185 kcal 29 g 2 g 3 g 2 g

Recommended Beverage: Wine

Recommended Style: Sparkling Wine

Recommended Brand: Pizzolatto Sparkling Rosé Secco Spumante