Yes There is a Low Fodmap Pound Cake
This 10″ low fodmap blueberry cake has the moist, buttery crumb of a pound cake, but calls for far less shortening than a pound cake, making me feel almost virtuous eating it. Yes, during blueberry season the pie is the ultimate dessert star, but this cake that is bursting with plump, fresh picked berries ( I try to pick them at Jones Farm here in CT during blueberry season) is a very versatile summertime dessert. Top it with powdered sugar, or buttery vanilla icing, or vanilla ice cream or freshly whipped cream; dressing it up or down never diminishes its original moist, freshly baked quality.
Blueberry cake serves at least 12 generously and more if you make the slices thin, so it is a great choice when you are having the family or a crowd of friends.(This recipe is an adaptation of a weight watcher recipe from an old WW cookbook from an online used book website. I changed the buttermilk to milk with vinegar and also changed the mixing method, which did not sound right to me. My method guarantees a wonderful result.)
The directions are so easy that you will not believe you created this stunner with almost no effort. For baking instructions, pay attention to the color of your tube pan. Dark pans bake at a lower temp than a shiny stainless steel pan. In fact, dark baking pans bake better in an oven 25 degrees less than the recipe suggests. If you are using a shiny tin, the temp remains the same as suggested in the recipe. Before I found this out, all my cakes and muffins were getting too dark on the sides before the middle had a chance to bake through.
I bake this cake in a dark greased and floured 10″ tube pan at 325 degrees for 53 minutes. The recipe says until a toothpick comes out clean, or about 1 hour 10 minutes, but in my oven, using my dark tube pan, 53 minutes was perfect.
Ingredients
3 cups All Purpose flour or KA Measure for Measure GF Flour
2 cups sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg or 1 tsp freshly ground nutmeg
1 cup low fat pretend “buttermilk” (1 cup 2% milk or any alternative milk with 1 Tbsp. white vinegar added to it and sits for 5 min) (Buttermilk is high fodmap)
1/2 cup mild olive oil (not Extra virgin) or canola oil (Can use 1/4 greek yogurt)
3 large eggs
1 Tbsp. vanilla extract ( Yes! one tablespoon!)
2 cups fresh blueberries, rinsed and picked over
3 Tbsp. flour to dredge the blueberries before adding to the cake (This is my own idea learned from experience)
Directions:
Preheat oven to 350° or 325° if using a dark tube pan
Spray a 10″ tube pan with cooking oil spray and dust with flour, shaking out the excess.
Combine flour, sugar, baking powder, baking soda, salt, nutmeg in a large bowl, whisking until the dry ingredients are well combined. Set aside.
In the bowl of a stand mixer with the speed set on low and using the balloon whip, beat together buttermilk (or vinegar/milk mixture), oil, eggs, vanilla.
Add flour mixture in three or four increments to the buttermilk mixture, stirring it in using a wooden spoon, just until the flour and egg mixture are blended.
Pour the berries into a sieve over a soup bowl and sprinkle the 3 Tbsp. of flour over them. Shake the sieve until the berries are all coated with the flour but the excess flour shakes out into the soup bowl. This will prevent them from ruining the cake by sinking to the bottom of the pan while baking.
Gently stir the flour coated blueberries into the batter making sure they are well distributed. Scrape the batter into the prepared pan and spread evenly.
Bake until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes if you are using a shiny pan.. I use a dark tube pan and 53 minutes at 325°F works for me. Check with a toothpick to see if cake is done.
Let the cake cool in the pan on a wire rack for 15 minutes. Remove from the pan and let cool completely on a wire rack.
FYI You can also use frozen blueberries in this cake
Blueberry Cake Recipe
Equipment
- stand mixer
Ingredients
- Ingredients
- 3 cups All Purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg or 1 tsp freshly ground nutmeg
- 1 cup low fat buttermilk or 1 cup 2% milk with 1 Tbsp white vinegar added to it and sits for 5 min
- 1/2 cup mild olive oil not Extra virgin or canola oil
- 3 large eggs
- 1 Tbsp vanilla extract Yes! one tablespoon!
- 2 cups fresh blueberries rinsed and picked over
- 3 Tbsp flour to dredge the blueberries before adding to the cake
Instructions
- Directions:
- Preheat oven to 350° or 325° if using a dark tube pan
- Spray a 10" tube pan with cooking oil spray and dust with flour, shaking out the excess
- Combine flour, sugar, baking powder, baking soda, salt, nutmeg in a large bowl, whisking until the dry ingredients are well combined. Set aside.
- In the bowl of a stand mixer with the speed set on low and using the balloon whip, beat together buttermilk (or vinegar/milk mixture), oil, eggs, vanilla.
- Add flour mixture in three or four increments to the buttermilk mixture, stirring it in using a wooden spoon just until the flour and egg mixture are blended.
- Pour the berries into a sieve over a soup bowl and sprinkle the 3 Tbsp of flour over them. Shake the sieve until the berries are all coated with the flour but the excess flour shakes out into the soup bowl. This will prevent them from ruining the cake by sinking to the bottom of the pan while baking.
- Gently stir the flour coated blueberries into the batter making sure they are well distributed. Scrape the batter into the prepared pan and spread evenly.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. If you are using a dark pan, bake the cake at 325° for 53 minutes. Check with a toothpick to see if cake is done.
- Let the cake cool in the pan on a wire rack for 15 minutes. Remove from the pan and let cool completely on a wire rack.
- FYI You can also use frozen blueberries in this cake
