Low FODMAP Blueberry Buckle

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.9

(8)

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Ingredients

9 servings

For the cake

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp salt
½ cup whole milk
2 cups fresh blueberries

For the streusel

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup granulated sugar
1 tsp ground cinnamon
¼ tsp salt
4 tbsp unsalted butter, cold and cut into small cubes

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking pan and set aside.
2
Make the streusel: In a small mixing bowl, whisk together the ½ cup flour, ½ cup sugar, cinnamon, and ¼ tsp salt. Add the cold cubed butter and work it in with a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs. Refrigerate while you prepare the batter.

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