Low-FODMAP Blueberry Buckle Coffee Cake; Gluten-free

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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 🙂

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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
  • 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

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Comments Rating 5 (1 review)

2 Responses

  1. amaaazing

    So easy but absolutely amazing. However the crumb topping is dangerous. I was picking it off the rest of the cake, not lying.
    Thanks for a great recipe Dr P!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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