Our Exclusive Low FODMAP Blueberry Sour Cream Bundt Cake
This old-fashioned blueberry coffee cake might look simple – and it is to make – but don’t let that fool you. The butter and sour cream create a rich, but not too rich textured cake and the full tablespoon of vanilla extract flavors it just enough to keep it from being too plain, while not overwhelming the fruit.
Our exclusive Low FODMAP Blueberry Sour Cream Bundt Cake is perfect for brunches, bake sales or anytime you need a moist homestyle cake that feeds a crowd.
And if you are a fan of this type of cake, check out my video class at Blueprint on Coffee Shop Cakes: Good to the Last Crumb!
Blueberries ARE Low FODMAP
That’s right. It all comes down to amounts. Monash University pegs blueberries as low FODMAP at a heaping quarter cup or 40 g. The amount in the recipe, divided by the recommended serving size yields a cake that is well within low FODMAP guidelines. (You might also like our low FODMAP Blueberry Muffins!)
The ratio of blueberries to batter is just right. You get enough to know you are eating a blueberry cake while still being able to enjoy the cake itself. A dusting of confectioners’ sugar is not necessary, but it is certainly pretty and finishes it off with a professional flourish.
Low FODMAP Blueberry Sour Cream Bundt Cake
Our Low FODMAP Blueberry Sour Cream Bundt Cake is perfect for breakfast, brunch, snack and bake sales. Easy to make, feeds a crowd and keeps well, too.
- 2 3/4 cups (399 g) low-FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (1 ½ sticks; 170 g) unsalted butter, at room temperature
- 1 2/3 cups (329 g) sugar
- 1 tablespoons vanilla extract
- 4 large eggs, at room temperature
- 1 cup (240 g) lactose-free sour cream, at room temperature
- 2 1/4 cups (290 g) fresh blueberries, stems removed, rinsed and patted dry
- Confectioners’ sugar, optional
Position rack in center of oven. Preheat oven to 325°F/165°C. Generously coat a 10 to 12-cup (2.4 L to 2.8 L) Bundt cake pan with nonstick spray.
Whisk together the flour, baking powder, soda, and salt to aerate and combine; set aside.
Beat the butter with flat paddle in stand mixer until smooth and creamy. Add the sugar gradually and continue to beat on medium-high speed until lightened. Beat in vanilla then add eggs, one at a time, beating well after each addition. Scrape down the bowl once or twice.
Add the flour mixture alternately with the sour cream in about 3 batches, pulsing the machine on and off and beating gently, stopping when there are still a few streaks of flour remaining. Remove bowl from stand mixer, add blueberries and fold in (the residual flour will become incorporated as well). Batter will be thick
Spread evenly in prepared pan, smoothing top with small offset spatula. Bake for about 50 to 60 minutes or until a toothpick shows a few crumbs clinging. Cool pan on rack for about 20 minutes or until pan is just warm to the touch. Unmold cake onto rack and cool completely. Store at room temperature well wrapped in plastic wrap for up to 4 days. Sprinkle with confectioners’ sugar, if desired, right before serving.
- Cake may also be frozen for up to a month. Once cake has cooled completely, but prior to dusting with confectioners’ sugar, double wrap in plastic wrap, then wrap in foil. If you can find giant zip-top bags, slide into one and remove the air. Defrost, still wrapped, at room temperature overnight.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.