Last September (ok, it’s been a while !), a short stroll to the mushroom picking has led us on the trail of blueberries. And good bah blueberries, I love it, so instead of mushrooms, and I picked blueberries…finally picked up, rather eaten yes (greedy me, nooooon !) ! Therefore, arrival to the house, not enough to make a pie or this bundt cake spilled blueberry ! At the market the following week I found, so I think that it would be the opportunity to prepare a nice cake with ! I married a lemon and I made these cupcakes vegan and gluten-free, which were devoured by all the world to their taste, yes Mini-Mademoiselle love (and that’s saying something !) the cakes and the Mister too ! Go, what remains is to find bilberries, and you start making these bundt cakes.

Anyway, I hope that it will please you as much as us, because I have to say that I was rather happy with this small test (yes it should be proud of itself from time to time, it’s good for morale) !!!

Bundt cake spilled blueberry sauce {vegan, gluten-free}

For 6 minis Save Print Ingredients

  • 100 g of flour but
  • 50 g of wholemeal rice flour
  • 90 g of margarine plant
  • 50 g of sugar cane
  • 100 g of blueberries
  • The juice of a lemon
  • The zest of half a lemon
  • 1 sachet of yeast
  • 2 teaspoons of baking

 

Preparation

  • Preheat the oven to 170°.
  • Mix together the dry ingredients that are flour, sugar, yeast and baking.
  • Then add the margarine previously melted and then the lemon juice.
  • Finish with the lemon zest.
  • Divide the blueberries into the baking anti-adhesive or grease, and then pour the dough on top.
  • Bake for 30 minutes

 

Written by Doc

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