Low FODMAP Blueberry Sour Cream Bundt Cake

This oldschool blueberry espresso cake would possibly appear easy – and it's to make – but don’t permit that idiot you. The butter and sour cream create a rich, but now not too prosperous textured cake and the complete tablespoon of vanilla extract flavors it simply sufficient to preserve it from being too plain, whereas now not overwhelming the fruit.

INGREDIENTS: 2 3/4 cups (399 g) low-FODMAP gluten-free all-purpose flour, akin to Bob's Red Mill 1 to at least one 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 huge eggs, at room temperature 1 cup (240 g) lactose-free sour cream, at room temperature 2 1/4 cups (290 g) blueberries, stems removed, rinsed and patted dry Confectioners’ sugar, optional PREPARATION: Position rack in heart 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 collectively the flour, baking powder, soda, and salt to aerate and combine; set aside. Beat the butter with flat paddle in stand mixer till gentle and creamy. Add the sugar steadily and proceed to beat on medium-high velocity till lightened. Beat in vanilla then upload eggs, one at a time, beating effectively after every addition. Scrape down the bowl as soon as or twice. Add the flour combination alternately with the sour cream in about 3 batches, pulsing the system on and rancid and beating gently, stopping when there are nonetheless a number of streaks of flour remaining. Remove bowl from stand mixer, upload blueberries and fold in (the residual flour will change into incorporated as well). Batter may just be thick Spread flippantly in ready pan, smoothing ideal with small offset spatula. Bake for about 50 to 60 minutes or till a toothpick exhibits a number of crumbs clinging. Cool pan on rack for about 20 minutes or till pan is simply warm to the touch. Unmold cake onto rack and funky completely. Store at room temperature effectively wrapped in plastic wrap for as much as four days. Sprinkle with confectioners’ sugar, if desired, proper earlier than serving. Tips Cake may just also be frozen for as much as a month. Once cake has cooled completely, but previous to dusting with confectioners’ sugar, double wrap in plastic wrap, then wrap in foil. If you may just discover big zip-top bags, slide into one and take away the air. Defrost, nonetheless wrapped, at room temperature overnight. NUTRITION Calories: 295kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 263mg | Potassium: 25mg | Fiber: 1g | Sugar: 25g | Vitamin A: 260IU | Vitamin C: 2.9mg | Calcium: 4mg | Iron: 0.1mg

Our distinctive Low FODMAP Blueberry Sour Cream Bundt Cake is very best for brunches, bake gross income or whenever you desire a humid homestyle cake that feeds a crowd.

And should you're a fan of this variety of cake, verify out my video elegance at Blueprint on Coffee Shop Cakes: Good to the Last Crumb!

That’s right. It all comes down to amounts. Monash University pegs blueberries as low FODMAP at a heaping quarter cup or 40 g. The quantity inside the recipe, divided through the advised serving dimension yields a cake that's effectively inside low FODMAP guidelines. (You would possibly also like our low FODMAP Blueberry Muffins!)

whole blueberry sour cream Bundt cake with confectioners' sugar alongside
The ratio of blueberries to batter is simply right. You get sufficient to recognize you're consuming a blueberry cake whereas nonetheless being capable to take pleasure inside the cake itself. A dusting of confectioners’ sugar isn't necessary, but it's truly fairly and finishes it off with a pro flourish.

LOW FODMAP BLUEBERRY SOUR CREAM BUNDT CAKE
Our Low FODMAP Blueberry Sour Cream Bundt Cake is very best for breakfast, brunch, snack and bake sales. Easy to make, feeds a crowd and retains well, too.

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