By Erica Ascenza
40g blueberries max per serving is acceptable for low FODMAP diet, this recipe will have approx 20 g per serving
Prep Time 15 minutes
Cook Time 30-40 minutes (depending on type of oven)
Serves 8


  • 300 g Doves Farm gluten free self raising flour (or Bob’s Red Mill gluten free flour)
  • 2 teaspoons gluten free baking powder
  • 1/2 teaspoon salt
  • 120g butter, softened
  • 100-150 g granulated sugar (depending on desired sweetness)
  • 2 large eggs (or 3 medium)
  • 1 teaspoon vanilla extract
  • 150 ml almond/oat/soya milk
  • 150 g blueberries (or 1 large banana if preferred)


  1. Preheat oven to 180 degrees C.
  2. Lightly grease a loaf tin
  3. Whisk together the flour with the baking powder and salt in a small bowl and set aside.
  4. In a large bowl, combine butter and sugar with an electric beater or in a food processor until it forms a thick paste and then slowly incorporate the eggs whilst still whisking it.
  5. Add the dry ingredients and mix on low speed. Then slowly add the milk and the vanilla extract. Mix until you get a thick batter (thicker than pancakes batter)
  6. Gently fold in the blueberries with a spoon or spatula taking care not to mush them in the batter
  7. Fill the greased loaf Tin and place in the warmed oven
  8. Bake until a cake tester inserted into the center of the loaf comes out clean, about 30-40 minutes
  9. Allow the fruit loaf to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
  10. The loaf can be sliced and kept in individual servings in the fridge or frozen to eat on different days/weeks