Low-FODMAP Lemon Blueberry Buttermilk Bundt Cake with Low-FODMAP Lemon Cream Cheese Frosting

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Brace yourselves FODMAPPERS.  This low-FODMAP Lemon Blueberry Buttermilk Bundt Cake BLEW ME AWAY.

It is so beautiful, so moist and so flavorful, I couldn’t stop smiling when I was eating it.  This may now be my most favorite low-FODMAP cake ever.  And I have a lot of recipes (check out my low-FODMAP Best Cakes Collection to see the others!).

Lemons and blueberry are the perfect combination, and my homemade ‘buttermilk’ in the batter makes the cake soft and delicious.  Plus, who can resist a Bundt Cake? I sure can’t!

This low-FODMAP Lemon Blueberry Bundt Cake is wonderful any time of the year.  It is sheer delight.

I selected to top my low-FODMAP Lemon Blueberry Bundt with a low-FODMAP Lemon Cream Cheese Frosting, but you can also opt for my low-FODMAP Lemon glaze or low-FODMAP Vanilla Buttercream (both dairy-free).

The low-FODMAP lemon syrup that you drizzle over the cake makes it super lemony and incredibly moist (I borrowed that trick from Ina Garten aka ‘The Barefoot Contessa”).  And, the Bundt style pan enables the cake to cook slowly and evenly, resulting in a light, fresh texture.

You won’t believe this low-FODMAP Lemon Blueberry Bundt Cake is low-FODMAP and gluten-free.

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Or check out over 300 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Lemon Blueberry Buttermilk Bundt Cake with Low-FODMAP Lemon Cream Cheese Frosting; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Servings: 16

Prep Time 30 minutes

Bake time 50-55 minutes

Total time 90 min

Bake: 350 F

Equipment: 12 cup Bundt style pan


For the low-FODMAP Cake and Lemon syrup

  • 2 & 1/2 cups low-FODMAP, gluten free all-purpose flour, plus more for dusting pan
  • 1 tsp xanthan gum, if not added to your flour choice
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 & 1/4 cups granulated sugar (divided into ½ cup and 1 & ¾ cup)
  • 2 tbsp fresh lemon zest
  • ½ cup plus 2 tbsp (30ml) fresh lemon juice (about 2 medium lemons); divided into 2 tbsp and 1/2 cup
    • You will need about 3-4 lemons for this whole recipe, including frosting below
  • 3/4 cup plus 2 tbsp canola oil
  • 4 large eggs, at room temperature
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 cup low-FODMAP milk (such as almond milk for dairy-free or lactose free milk) mixed with 1 tsp white vinegar or lemon juice (creates low-FODMAP ‘buttermilk’) at room temperature
  • 2 cups (320 g) fresh blueberries, rinsed and drained
    • If you opt for frozen blueberries, rinse well in cold water until runs clear so they don’t bleed and dry on a towel before use
    • ¼ cup (40 g) is one low-FODMAP serving
  • Fresh blueberries, lemon slices and low-FODMAP lemon sugar for garnish (optional)
  • Vegetable shortening or low-FODMAP Magical Cake Pan Release for greasing pan

For Low-FODMAP Lemon Cream Cheese Frosting

This makes about 1 & 1/2 cups of frosting, which is perfect for this cake, but if you want to make it for a larger recipe then you should double or triple it. Or try my low-FODMAP Fluffy Cream Cheese Frosting recipe instead!

  • 2/3 cup lactose-free cream cheese, softened
  • 1 tbsp unsalted butter, softened (can also substitute vegan spread)
  • 2 cups powdered confectioner’s sugar
  • 1 & 1/2 – 2 Tbsp (30ml) fresh lemon juice (about 1/2 lemon)


For low-FODMAP Lemon Blueberry Bundt Cake:

  • Preheat oven to 350 degrees. Position rack in center of oven
  • Grease your 12 cup Bundt pan well and evenly dust with low-FODMAP flour and shake out excess, set aside (or use my low-FODMAP Magical Cake Pan Release Paste to coat)
  • In a mixing bowl whisk together low-FODMAP flour, xanthan gum, baking powder, baking soda and salt for 20 seconds, set aside
  • Toss blueberries with 1 tbsp of the flour mixture and set aside
    • This helps the blueberries sink less in the batter (they will still sink slightly,  that is OK)
  • In the bowl of an electric stand mixer set with the flat paddle attachment, mix together eggs until light yellow
  • Add 1 & ¾ cup sugar a little at a time until it appears pale yellow and thick
  • Add flour mixture, oil, low-FODMAP ‘buttermilk’, 2 tbsp lemon juice, 2 tbsp lemon zest, lemon extract and vanilla extract and mix at low speed until just combined.  Do not overmix
  • Add blueberries and fold mixture with a spatula to evenly distribute blueberries
  • Scoop and pour mixture into prepared Bundt pan, spread evenly
  • Bake in preheated oven about 50 – 55 minutes, or until a skewer inserted into center comes out clean
    • Mine took 55 minutes
  • In the last 5 minutes prepare low-FODMAP Lemon Syrup
    • Place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside
  • When cake is baked fully, remove from oven, and cool in pan about 8 minutes
  • Next, gently run a knife around the edges to ensure cake is loosened and invert cake onto a wire rack over a baking sheet
    • If you have trouble, check out this useful video on getting your cake out of the pan

  • Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake (the baking sheet will catch the drips for easier clean up)
  • Let cool completely (at least 30 minutes)
  • While cake is fully cooling, you can prepare the lemon cream cheese glaze

For low-FODMAP Lemon Cream Cheese Frosting:

  • In a mixing bowl using an electric hand mixer (or stand mixer), mix lactose-free cream cheese and butter or vegan spread until smooth
  • Add in powdered sugar slowly, followed by lemon juice a teaspoon at a time until light and fluffy and desired consistency is reached
  • Once low-FODMAP Lemon Blueberry Buttermilk Bundt Cake is cool, spread or pipe lemon cream cheese glaze over cake and decorate with blueberries, lemon zest and low-FODMAP Lemon sugar

This may be the moistest low-FODMAP cake I have ever had!

Comments Rating 5 (2 reviews)

7 Responses

  1. Heavenly

    This lemon bundt cake tastes exactly like your craving says it should. The cake is moist and delicious. The lemon flavor is just right. I made this dessert to share, and then ended up sharing it with myself…because it was gone before I could share it with my friends. LOL! I’m in love.

    1. Austin!
      Thank you SO much for this absolutely beautiful review. Your comments made us smile from ear to ear!! Have a wonderful day.

  2. It’s currently in the oven. I’ve just purchased the Bundt tin this morning and tested to make sure it contained 12 cups (water and it filled to the brim). It has over flowed just 10 minutes in. Just checking if the amount of baking powder proposed is correct (1 tbsp?).

    Also, does 350 degrees apply to a fan forced oven or just a normal? In UK, most recipes specify both temperatures for normal or fan forced ovens. Can you please clarify? Will let you know how it turns out.?

    1. Moment of Truth

      Goodness gracious me! Tastes divine. In spite of the overspill in the oven, followed the instructions to a tee and husband kept going “mmm” throughout desert. So satisfying when it goes great anyway!

      1. Glad it turned out. Sorry we aren’t familiar with the different oven you described.
        For future, we suggest placing the tin on a baking sheet to keep from spilling, but we did not have that problem. Perhaps your Bundt was a bit smaller than ours? The batter should be lower than about 1 and 1/4 inch from the rim before baking. We have had our pan for decades, so unfortunately cannot tell you where to buy ours 🙂
        It also could be a difference in LF, GF flour selection, if you used another brand. Check that your brand doesn’t contain added leaveners as well, that could have contributed.
        Glad it was delicious though! We LOVE this recipe too!!

  3. My daughter just was told to stay away from gluten, dairy and eggs. Is there a good egg substitute and could I put this in two cake pans to stack for a birthday cake?

    1. Hi Christine,
      Thanks for the question. We have not tried this cake in 2 pans, and we also could not comment on an egg substitute. It is possible to use a chia or flax egg in place of eggs for some recipes, but in a cake such as this we would be concerned that the texture would not end up right. Since there is no ‘gluten’, the flour relies on the protein from the eggs to get the nice rise and consistency. Unfortunately, all our cake recipes do use eggs in them. However, if you try an egg substitute, we would LOVE to hear how it worked for you! Good luck and stay in touch!

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