Hello Friends! Since many of you have requested that I share some of my Instagram recipes here on my blog, I decided today I would share this amazing gluten free and low FODMAP blueberry cake. I shared this on my Instagram feed in late July.
This recipe is rich with buttercream frosting and exceptionally tasty.
One of my favorite summertime activities is picking fresh berries. This summer I enjoyed a little strawberry AND blueberry picking. Double win.
Here I am at one of my favorite local farms, Tangerini’s Farm in Millis, MA.
It’s hard to believe September is right around the corner. The weather is getting cooler during the nights now (which makes me a little sad, I so love summer!) Are you ready for Fall?
Since I am out of school, finally, this Fall seems a little different. Fortunately or unfortunately, I can’t sit still, so I have a pretty full schedule ahead. My work days include a lot of writing, prepping for presentations and speaking events. I have 3 trips (mostly work, some pleasure) planned in September and 3 trips in October. I will share my travels with you via Instagram–if you are interested, follow me here.
So…if you are looking for a delicious low FODMAP (and gluten free) cake to make for a special occasion, I hope you give this recipe a whirl. It is definitely one of my favorites!
- 14 servings
- 4 large eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 2 1/2 cups gluten free flour blend (I used Bob's Red Mill 1 to 1 Gluten free Baking Flour)
- 1 tablespoon baking powder (use gluten free, if following gluten free diet)
- 1 cup lactose free milk mixed with 1 tablespoon white vinegar or lemon juice (this creates a buttermilk like product, some of the milk will curdle)
- 1 cup butter, melted and cooled to room temperature
- 2 teaspoons lemon zest
- 1 2/3 cups fresh blueberries (save a handful to use as garnish on top of the cake)
- Buttercream frosting
- 1 cup unsalted butter, room temperature
- 3 cups confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Prepare two cake pans (8 inch round) with parchment paper on the bottom and lightly oil the sides of the pan.
- In stand-alone mixer or in a large bowl with electric beaters, beat 4 eggs with sugar. Add in extracts. Blend in gluten free flour blend and baking powder, alternating with milk and butter in small amounts until all is added to the bowl and creates a cake batter consistency.
- Fold in lemon zest and 1 1/2 cup of the blueberries.
- Fill cake rounds evenly with batter.
- Bake for about 30 minutes OR until cake tester comes out clean.
- Let cool.
- Make buttercream frosting in stand-alone mixer or in a large bowl with electric beaters, cream butter with extract. Next, add in confectioner's sugar slowly to incorporate along with the milk. Blend until creamy.
- When cake cools, remove one cake from pan onto round serving dish. Add 1/2 of the frosting on top of cake round, remove second cake and place on top of frosted cake. Use the remaining frosting to frost just the top of the cake.
- Garnish with a handful of blueberries.
- Once icing sets on cake, store lightly covered in refrigerator.