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
Blueberries ARE Low FODMAPThat’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.
Ingredients:
- 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
Preparation:
-
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.
Notes:
Tips
- 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
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.
Can the sugar and butter be cut back here? My daughter is diabetic and has to watch it and we are trying to lose weight.
Laura, you are free to tinker as you like. I can only vouch for the recipe as developed and tested. My suggestion would be to try a 25% reduction for each the sugar and the butter. Any more than that would seriously compromise the taste, texture and overall result. Let us know if you try!
Made this exactly as the recipe states, and it was delicious! I made it for a special family dinner event, and everyone raved about it. We had it with just powdered sugar, and it was so moist and yummy. The next day my husband dressed his up with homemade blueberry syrup and a dollop of whipped cream, and that took it to another level! I will definitely make it again!
AnnMarie, thank you for the kind note! I haven’t made this in a while and you have inserted me to. Your husband’s embellishment sounds fab!
Can you tell me what brands make lactose free sour cream? I live in Florida and have never found lactose free sour cream in our stores. Thank you for any information.
Hi Pam it will vary depending on where you live. We use both LACTAID brand and also Green Valley Creamery in the Test Kitchen. We also have a DIY article for you on making your own LF dairy AND, always remember that 2 Australian tablespoons or 40 g oof conventional sour cream is considered low FODMAP.
Do you recommend using regular sour cream, then? I don’t want to go over my FODMAP limit, but I can’t find lactose free SC either.
You have two choices! You can do our DIY process, or you can use conventional sour cream and if you follow recommended serving sizes for the cake you will be within the 2 Australian tablespoons (40 g) limit of sour cream that Monash has suggested.
I have recently been diagnosed with a milk allergy. So, I can’t even use lactose free products. Any idea what I could use instead of sour cream? Perhaps, coconut yogurt?
Hi Cyndi, you could try. The issue with changing ingredients is that certainly the texture and flavor will be altered from the original – and your result will not be the same (crumb texture, flavor, the way it bakes etc. are all possible). AND FODMAP loads will change so I can never guarantee that that stays the same. One coconut yogurt is not necessarily like another in terms of ingredients, texture, sweetness or FODMAP content. I would look for a low FODMAP alt yogurt that is high/full fat for best results – and make sure you keep your FODMAP intake in check. But give it a go and let us know!
What kind of pan can you use if you don’t have a bunt pan? :-/
Hi Emily, there is no simple answer. The pan used, as stated, should be a 10 to 12-cup (2.4 L to 2.8 L) pan. In theory another pan with the same volume would work. You can tell a pan’s volume by filling it with water and measuring the water BUT a Bundt pan has a hole in the middle. The cake will NOT bake the same way if it is one large piece, like a rectangular pan. These are the kinds of changes that one might want to make to a recipe that seems minor, but is in fact major. I do not recommend it. If you do try it, do not be surprised if the cake does not bake up well or at the same time frame as indicated.
Got it! Wasn’t sure if there was an alternative.
I just made this last night and took it to a women’s bible study today. Everyone enjoyed it! It is so moist and flavorful without being overly sweet. Thank you for another wonderful recipe!
Thank you for writing and letting us know. We always love hearing about non-FODMAPers enjoying our recipes.