Low-FODMAP Blueberry Buckle Coffee Cake; Gluten-free

A low-FODMAP Blueberry Buckle Cake Recipe.  Hooray for summer!

For those of you unfamiliar with a ‘buckle’ cake, it is basically the same as a coffee cake. The nickname is because the top of the cake should ‘buckle’, or ‘crack’, while baking.  Makes sense, right?

My low-FODMAP Buckle Cake is teeming with fresh blueberries, and topped with a crunchy, crumbly, streusel topping.  I also love to add fresh lemon zest for that hint of lemon.  However, if you prefer traditional blueberry flavor, then simply omit that ingredient. 

As you all know, I can’t get enough of streusel/crumb toppings.  I adore its flavor and texture on cakes and muffins, but I don’t stop there.  In fact, I have a recipe for crumb topping to put on my yogurt and fruit (See low-FODMAP Crumbilicious Topping/Stir-in).

One of the first low-FODMAP recipes I made was my low-FODMAP Starbucks Copycat Coffee Cake with Cinnamon Swirl. A classic recipe, with a lovely cinnamon swirl middle, and a thick layer of crumb topping.  The success of that cake fueled my desire for more.  I have also shared my gorgeous low-FODMAP Raspberry Almond Coffee Cake, low-FODMAP Sweet Potato Muffins with Streusel Crumble, low-FODMAP Pumpkin Crumb Coffee Cake, low-FODMAP Sweet Potato Cake with Crumble Topping, and so many others 🙂

You may also love:

• Low-FODMAP ‘Snickerdoodle’ Cinnamon Swirl Bread
• Low-FODMAP Browned Butter Skillet Mixed Berry Crisp
• Low-FODMAP Starbuck’s Copycat Cinnamon Chip Scone
• Low-FODMAP Blueberry Lemon Zucchini Snack Cake
• Low-FODMAP Glazed Lemon Blueberry Scones
• Low-FODMAP Mug Coffee Cake with Coffee Glaze

Or check out over 500 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves 9-12

Prep time: 15M  plus cooling

Bake time: About 1 H *ovens vary, check yours for doneness at 55 min and adjust as needed

Total time: 75 M plus cooling

Bake: 350 F

Equipment: 11 by 7 inch pan

Ingredients:

For low-FODMAP cake:

• 2 cups plus 2 tablespoons low-FODMAP, gluten-free flour; divided
  • I love Authentic Foods GF Classical Blend flour, see my low-FODMAP Bake OFF to read why
• 1 & 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 cup lactose-free sour cream, full fat
• 1/3 cup canola oil, or other oil such as melted coconut oil
• 1 tablespoon freshly grated lemon zest (about 1 lemon)
• 2 cups (283 g) fresh blueberries, plus extra for serving
  • 125 g is one low-FODMAP serving based on recent Monash updates!
• Baking spray, vegetable shortening, or low-FODMAP Magical Cake Pan Release Paste, for greasing

For low-FODMAP streusel topping:

• 3/4 cup low-FODMAP, gluten-free flour
• 1/4 cup white sugar
• 1/3 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 8 tablespoons butter or coconut oil, chilled

Directions:

• Preheat oven to 350 F and position rack in center of oven. Grease a 11 by 7 inch pan
• Whisk 2 cups low-FODMAP, GF flour, baking powder, baking soda, xanthan gum, and salt together in a small bowl. Set aside
• Prepare the streusel by combining your LF flour, white and brown sugar, cinnamon, and salt in a medium bowl
• Work in the chilled butter or coconut oil until the mixture resembles wet sand, set aside for now
• Beat eggs in large bowl of electric mixer with flat paddle until well-blended
• Add sugar, 1 tablespoon at a time, and beat until thickened and light yellow in color
• Add vanilla and oil, and beat at medium-low speed for 30 seconds
• Add your lactose free sour cream and mix to incorporate. Then add your flour mixture a bit at a time until incorporated but not over-mixed
• Gently toss blueberries with the 2 tablespoons of your flour (so they don’t sink in the batter)
• Fold the blueberries and lemon zest in the batter and spread batter into prepared pan
• Sprinkle the prepared LF streusel mixture over the top of the cake
• Place cake in center of oven and bake for about 60 minutes, or until toothpick inserted in center of cake comes out clean and the top is firm to touch
• Remove cake from oven and let cool in pan on a wire rack
• Serve directly from pan, garnished with fresh blueberries if desired
  • If you love a glaze or syrup over your buckle, try my low-FODMAP Lemon Syrup and low-FODMAP Lemon Glaze recipes, or for a plain glaze, try my low-FODMAP Vanilla Glaze