Low FODMAP Blueberry Sour Cream Bundt Cake

Name: Low FODMAP Blueberry Sour Cream Bundt Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 3/4 cups (399 g) low-FODMAP gluten-free all-purpose flour, (such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour); 1 tablespoon baking powder; (use gluten-free if following a gluten-free diet); 1 teaspoon baking soda; 1 teaspoon salt; ¾ cup (1 1/2 sticks; 170 g) unsalted butter, (at room temperature); 1 2/3 cups (329 g) sugar; 1 tablespoons vanilla extract; 4 large eggs, (at room temperature); 1 cup (240 g) lactose-free sour cream, (at room temperature); 2 1/4 cups (290 g) fresh blueberries, (stems removed, rinsed and patted dry); Confectioners’ sugar, (optional)

Instructions

Prep:10minCook:1h

Our Low FODMAP Blueberry Sour Cream Bundt Cake is perfect for breakfast, brunch, snack and bake sales. Easy to make, feeds a crowd and keeps well, too.

Updated at: Fri, 11 Sep 2026 09:44:29 GMT