Low FODMAP Berry Crumb Cake

There is nothing quite like dessert for breakfast. Ha! 🙂 Well…this crumb cake is part dessert and part low FODMAP berry yumminess.  A nice treat for your favorite FODMAPer.

berry crumb cake

The inspiration for this blueberry crumb cake is from a delicious crumb cake recipe that my sister, Trisha makes traditionally with wheat flour and buttermilk. So….good! I switched up the ingredients a bit to make a low FODMAP version.

berry crumble low FODMAP


Berry crumb cake ready to eat

I sometimes add just blueberries to make a blueberry crumb cake….but I also love the mix of strawberries, raspberries and blueberries too. In the winter, I use frozen berries. Fold the frozen berries gently so the batter doesn’t start looking like a tie dyed t-shirt. (But if the batter turns a little blue and red, don’t worry, it will still taste great!)

I made quick lactose free ‘buttermilk’ for this recipe by adding 1 tablespoon of vinegar to the lactose free milk and allowing it sit for 5 minute to curdle a bit. Really…this extra step is worth it.

Low FODMAP Berry Crumb Cake


  • Yield: 16 squares; limit to 1-2 squares per sitting
  • 2 cups suitable low FODMAP flour blend ( I used Bob's Red Mill's Gluten free 1 to 1 Baking Flour)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 cup butter, cold
  • 2 eggs (I have left these out w/o major impact on the cake)
  • 3/4 cup cup lactose free milk
  • 1 tablespoon vinegar or lemon juice
  • 1 cup low FODMAP berries (strawberries, blueberries, raspberries) I used a mixture of berries--but you can choose one type; frozen work well too.


  1. Preheat oven to 350 degrees F.
  2. Lightly oil 8 x 8 square pan.
  3. In medium to large bowl, add flour, sugar and baking powder.
  4. Add butter in small slices. And blend with pastry blender until flour resembles fine crumbs. Reserve 1/2 cup crumb mixture for crumb topping.
  5. Add vinegar or lemon juice to milk in small bowl, stir lightly and let sit for 5 minutes.
  6. Add eggs and prepared slightly curdled milk to dry ingredients and blend to mix.
  7. Gently fold in berries.
  8. Add mixture to prepared pan and sprinkle with reserved crumb topping.
  9. Bake for 50 minutes or until cake tester comes out clean. Check at 40 minutes, if starting to brown on top, lightly cover with tin foil to prevent over-browning.

I hope you are enjoying a great week. I just booked a weekend get-a-way to Vermont! I am looking forward to some quiet time in a sleepy New England town with Russ. I love visiting small towns in New England where you feel the pace is a bit slower and somehow you are transported back about a century…with little general stores and taverns that have been there for almost forever. It’s just what I need and I am grateful we have a nice, quiet weekend away on the books! 🙂

Planning something to look forward to makes life a little sweeter. 🙂