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.
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.
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.
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. 🙂