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whole blueberry sour cream Bundt cake with confectioners' sugar alongside

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.

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Makes: 18 Servings
Calories: 295 kcal
Author: Dédé Wilson


  • 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 1/2 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


  1. 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.

  2. Whisk together the flour, baking powder, soda, and salt to aerate and combine; set aside.
  3. 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.
  4. 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
  5. 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.
Nutrition Facts
Low FODMAP Blueberry Sour Cream Bundt Cake
Amount Per Serving
Calories 295 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Cholesterol 21mg7%
Sodium 263mg11%
Potassium 25mg1%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 260IU5%
Vitamin C 2.9mg4%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.