Gluten-free blueberry cake
A while ago I asked on Instagram and Facebook to choose between a number of blueberry pies. I wanted to make a gluten-free blueberry cake or pie.
I showed examples of a blueberry cake, a blueberry pie, and a blueberry tart.
The blueberry cake and the “blueberry pie” both scored almost equally high.
So I thought: I’m just going to make both of these recipes for you and then of course I’ll make a low FODMAP and gluten-free version.
Today I have a tasty and easy recipe for a gluten-free blueberry cake for you.
Are blueberries low FODMAP?
Blueberries were tested again some time ago. Previously, blueberries were only low FODMAP up to about 40 grams per serving.
But Monash University has tested blueberries again and now they are allowed in a considerably larger quantity.
Very nice, because there are already so many types of fruit that we can only eat a little bit of.
The Monash University FODMAP app now indicates that a portion of 125 grams is low FODMAP and that blueberries only become high in FODMAPs with a portion of more than 500 grams.
With blueberries, you can make a nice low FODMAP dessert or a delicious cake. And that’s exactly what I did.
How to make the gluten-free blueberry cake
As a basis for this blueberry cake, I used my basic recipe for gluten-free cake.
This time I chose to make the cake in a round baking tin instead of a rectangular cake tin.
If you want to make the cake in a rectangular baking tin, you can do that too. Then you just have to adjust the baking time a bit. The expected baking time is 55 to 60 minutes at 180 degrees Celsius (350 F).
Depending on your oven, the cake may take a little longer or shorter to bake, so keep an eye on it towards the end of the baking time.
To my basic recipe for gluten-free cake, I add blueberries, lemon juice, and lemon zest to make a blueberry cake.
This way it becomes a delicious fresh and summery cake!Print
A delicious low FODMAP and gluten-free blueberry cake. An easy gluten-free cake that you put on the table in no time, but that will appeal to everyone.
- 225 g soft butter (1 cup), at room temperature
- 225 g (1 1/8 cups) of granulated sugar
- 4 eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tsp lemon juice
- 275 g (2 1/4 cups) gluten-free flour mix (I use Schär Mix It Universal)
- 16 g baking powder
- A pinch of salt
- 300 g (2 cups) blueberries (I used frozen blueberries, do not defrost beforehand)
- A 24 cm (9.5 inches) round baking tin
- Preheat the oven to 160 degrees Celsius (320 F).
- Line a 24 cm (9.5 inches) round baking tin with baking paper and grease the sides with a little butter.
- Mix the butter and the sugar until creamy with a mixer.
- Add the vanilla extract and eggs one at a time, mixing every time in between.
- Add the lemon zest and lemon juice.
- Put the flour, baking powder, and salt in another bowl and mix together.
- Add this little by little to the wet ingredients while continuing to mix until you have a smooth batter.
- Gently stir the blueberries into the batter. If you use frozen blueberries, don’t defrost them in advance, but stir them frozen through the batter.
- Pour the mixture into the baking tin and use a spatula to smooth it out.
- Bake the cake in the oven for 60 minutes. Keep a close eye on the cake while baking, if the cake darkens too quickly, you can cover it with some baking paper. After about 50 minutes, check whether the cake is ready. The cake is done when a skewer comes out clean.
- Remove the cake from the oven and let it cool in the tin for a few minutes. Then take it out of the tin and let it cool completely.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Cake
- Method: Oven
- Cuisine: International
Keywords: gluten-free blueberry cake, low FODMAP blueberry cake, low lactose blueberry cake, blueberry cake
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen