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Berry Buckle Cake


½ cup (1 stick) butter, at room temperature, plus more for greasing pan

½ cup granulated sugar, more for sprinkling

¼ cup light brown sugar

3 large eggs, at room temperature

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

⅔ + ¼ cup white rice flour

⅔ cup oat flour

½ teaspoon fine sea salt

½ teaspoon grated nutmeg

¼ teaspoon baking powder

¼ teaspoon xanthum gum

4 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)

Powder sugar for dusting (optional)


Heat oven to 375 degrees. Butter a 9-inch round cake pan.

In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.

In a separate bowl, combine white rice flour, oat flour, salt, nutmeg, baking powder, xanthum gum, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.


Allow cake to cool, then sprinkle with confectioners’ sugar, if using.

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