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Serves:  8-10
FODMAP friendly blueberry muffin cake, I mean the title says it all doesn't it? A deliciously easy summer bake, get your hands on plump, juicy blueberries (or any seasonal fruit for that matter) and you're in for a real treat.
  • 90g almond flour
  • 120g gluten free plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum (optional)
  • ¾ teaspoon salt
  • 165g unsalted butter, room temperature
  • 130g soft brown sugar, plus 3 tablespoons
  • 40g caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk
  • 250g blueberries
  • A small handful of flaked toasted almonds
  1. Preheat your oven to 190C/170C fan. Grease and line a 9inch fluted tart tin or 8 inch round cake tin.
  2. Whisk together the ground almonds, gluten free plain flour, baking powder, xanthan gum if using and salt.
  3. Beat the butter and sugar together in a separate bowl until light and fluffy.
  4. Beat in the eggs one at a time followed by the vanilla extract. Increase the speed to medium-high and beat until the mixture is pale and fluffy and doubled in volume, roughly 4-5 mins.
  5. Fold in the flour mix followed by most of the blueberries and all of the milk.
  6. Spoon the mixture into your prepared tin and gently smooth down the top. Sprinkle over the remaining blueberries and sugar.
  7. Bake for 30-35 minutes until golden brown and springy to the touch. Let cool completely before slicing.
Recipe by She Can't Eat What?! at