200g lactose free butter, softened

225g golden caster sugar

225g gluten free self-raising flour

1 tsp gluten free baking powder

3 eggs, beaten

4 tbsp lactose free milk

150g pot lactose free plain/vanilla yogurt

225g punnet blueberries

For the crumble

25g lactose free butter

3 heaped tbsp gluten free self-raising flour

3 tbsp demerara sugar

1 tsp ground cinnamon


Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4.

Beat the lactose free butter, sugar, gluten free flour, baking powder, eggs and lactose free milk together until creamy.

Spoon into the tin, level the top, then bake for 25 mins until almost set.

Meanwhile, get the lactose free yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.

When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the lactose free yogurt, scatter over the fruit, then top with the crumble.

Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Blueberry crumble cake  ---  (Update)
*We recommend the help  of a registered dietician IBS  FODMAP Home
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