Low FODMAP Blueberry Cake
Total time1 hr 10 min
Prep time15 min
Cook time40 min
4.7(22)
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Learn more →Ingredients
9 servings
- 1 ½ cups all-purpose flour
Chef's tipChoose 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. - 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup whole milk, room temperature
- 1 ½ cups fresh blueberries
- 1 tbsp all-purpose flour, for tossing blueberriesChef's tipChoose 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.
For serving
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, the baking powder, and salt until combined. Set aside.
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