Blueberry Bundt Cake

Ingredients for 4–6 servings

• 100 g La Veronese® amaranth flour
• 100 g La Veronese® black bean flour
• 16 g baking powder
• 110 g fine cane sugar
• 70 ml sunflower oil
• 200 ml almond milk
• 2 tablespoons chia seeds
• Zest of 1 untreated lemon, grated
• Juice of half a lemon
• 100 g fresh blueberries

For the glaze:

• 200 g powdered sugar
• 2–3 tablespoons lemon juice

Preparation:

1. Preheat the oven to 200°C (390°F). Butter and flour the baking pan.
2. Sift the flours with the baking powder in a bowl, mix, and set aside.
3. In a stand mixer bowl, cream the cane sugar with the oil and almond milk. Add the grated lemon zest and lemon juice.
4. Gradually add the flour mixture and chia seeds, mixing until the batter is fairly homogeneous.
5. Pour the batter into the pan, alternating with blueberries. Bake for 30–35 minutes, testing doneness with a toothpick.

Glaze preparation:

1. In a bowl, place the powdered sugar and gradually add the lemon juice, a teaspoon at a time, mixing continuously until reaching the desired consistency—not too runny and not too hard.
2. Drizzle the glaze over the cake with a teaspoon, decorate with a few blueberries, and let it dry and set on a cooling rack for about one hour before serving.