Low FODMAP Blueberry Sour Cream Bundt Cake - FODMAP Everyday

Name: Low FODMAP Blueberry Sour Cream Bundt Cake - FODMAP Everyday
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)

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This homestyle Low FODMAP Blueberry Sour Cream Bundt Cake is a great choice for bake sales, brunch, breakfast & makes a tasty snack. Easy to make, too.

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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)