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.
I’m slowly easing myself in to cooking in my new flat. A fruit compote here and a mellow veggie curry there. Layer cakes are yet to materialise with cupboards and cooking utensils in disarray but simple, seasonal cakes I can do. This FODMAP friendly blueberry muffin gem is a beauty and perfect for a lazy summer afternoon (though serve with lactose-free cream and I’d argue you’ve also got yourself a dinner-party worthy pud). Almond flour encourages the most delicate crumb, while brown sugar offers just a hint of caramel flavour and provides the best crackle top. All elements combine for a light, fluffy sponge; the perfect home for those sweet blueberries to nestle and burst, releasing all those glorious juices.
It’s Friday and the first weekend in August, so I wanted to share something that came together in a flash – summer calls for soaking up every last ounce of sunshine, not hours spent in a hot kitchen. This cake is uncomplicated enough to make in an hour and so enjoyable to eat it that hour will be worth every minute. It’s gluten free and FODMAP friendly too, but as always no one will ever know!
Happy weekend all x
This recipe was adapted from Alison Roman’s brilliant Blueberry and almond cake, from her cookbook, Dining In.
- 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
- Preheat your oven to 190C/170C fan. Grease and line a 9inch fluted tart tin or 8 inch round cake tin.
- Whisk together the ground almonds, gluten free plain flour, baking powder, xanthan gum if using and salt.
- Beat the butter and sugar together in a separate bowl until light and fluffy.
- 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.
- Fold in the flour mix followed by most of the blueberries and all of the milk.
- Spoon the mixture into your prepared tin and gently smooth down the top. Sprinkle over the remaining blueberries and sugar.
- Bake for 30-35 minutes until golden brown and springy to the touch. Let cool completely before slicing.
Photographs by Emma Croman.