Blueberry Streusel Cake
If you’re looking for a perfect morning or afternoon tea treat, this blueberry streusel cake is bound to impress. It does use a couple of dishes, but overall is very simple to make. The blueberry mixture adds a lovely sweet layer that plays off nicely with the streusel crumble top. Of course it’s low FODMAP and gluten free. Enjoy!
Blueberry Stresel Cake
A tender, gluten-free delight with bursts of juicy blueberries and a crisp, golden streusel topping—this low FODMAP cake is perfect for slow mornings or afternoon treats, and made for everyone to enjoy.
Ingredients
- 60g unsalted cooking butter
- ½ teaspoon vanilla bean paste
- ½ teaspoon ground cinnamon
- 60g caster sugar
- 75g gluten free plain flour
- ½ teaspoon salt
- 375g blueberries (fresh or frozen)
- 2 teaspoons lemon juice
- 1 tablespoon caster sugar
- 2 tablespoons gluten free plain flour
- 100g gluten free plain flour
- 185g caster sugar
- 150g almond meal*
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- 125g unsalted butter (melted and cooled)
- 3 eggs at room temperature
- 1 teaspoon vanilla bean paste
- zest of one lemon
Method
- Preheat oven to 175°C fan forced. Line a 20cm springform tin with baking paper and set aside.
- Place all streusel topping ingredients in a bowl and mix together using your fingertips. Once the mixture resembles large clusters, set aside.
- Combine all blueberry mixture ingredients in a small bowl and mix. Set aside.
- In a large bowl, whisk all dry ingredients together (flour, almond meal, sugar, baking powder and xanthan gum).
- In a medium bowl, whisk together all wet ingredients.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Use a spatula to combine and mix well.
- Pour the cake mixture into the pan and smooth out the surface. Layer the blueberry mixture on top, ensuring not to press the blueberries into the cake.
- Spread the streusel topping evenly over the blueberries and place into the oven. Bake for 50 minutes until the cake is golden on top.
- Serve with a low FODMAP ice cream or custard on the side. It's also lovely with a lactose free greek yoghurt.
Notes
*Almond meal is low FODMAP in portions of up to 33g, however the amount per slice in this recipe stays within that limit—making it suitable for a low FODMAP serve. It adds a nice tenderness to the cake, however if you are nut free you can substitute it for more gluten free plain flour.
This low FODMAP and gluten free blueberry streusel cake may look a little intimidating at first, but I promise it’s not complicated. Although it does use a few different bowls and a little bit of mixing, having the three distinct layers of cake, blueberry mixture and streusel topping allow for a beautiful set of flavours and textures to come together. If you’re craving something else sweet with blueberries, try these sensational lemon blueberry pancakes. And if you’re interested in some basic pantry staples that I like to keep on hand at all times, take a look at this low FODMAP pantry list here.