175g soft lactose free butter

175g golden caster sugar

3 large eggs

225g gluten free self-raising flour

1 tsp gluten free baking powder

2 tsp vanilla extract

142ml carton lactose free cream

3 x 125g punnets blueberry

Cheesecake frosting

200g tub lactose free cheese

100g icing sugar

Serves - 6


Preheat the oven to fan160C/ conventional 180C/gas 4 and greaase and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable baking tray.

Put the lactose free butter, sugar, eggs, gluten free flour, baking powder and vanilla in a bowl.

Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed.

Beat in 4 tbsp lactose free cream, then stir in half the blueberries with a large spoon.

Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.

Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.

To make the frosting, beat the lactose free soft cheese with the icing sugar and the remaining lactose free cream in a bowl until smooth and creamy.

Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries.

The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blueberry cake with cheesecake frosting