Blueberry and lemon pudding cake

This lemon and blueberry pudding cake is divine, especially if eaten while it's still warm. You won't be able to resist it ...

Ingredients:

1 Tbsp of chia seeds

3 Tbsp of hot water

1 cup of wheat flour

1/2 cup of whole wheat flour

1/2 cup of almond

1 cup brown sugar

1 cup of pitted dates

1 Tbsp + 1 tsp of yeast

2 coffee spoons (smaller than tsp) of baking soda

a pinch of salt

1/2 cup of lemon juice

3/4 cup of vegetable milk (I used oat milk)

1/2 cup of oil

zest of 1 lemon

1/2 cup of blueberries

Instructions:

- Preheat the oven to 180ºC (356ºF).

- Mix the chia seeds with the hot water and let it rest for about 15 minutes.

- In a bowl, mix the flours, the ground almond, the sugar, the crushed dates, the yeast, the baking soda and the salt.

- In a cup, mix well the lemon juice, the vegetable milk and the oil.

- Pour the liquid mixture into the bowl containing the flour. Mix everything very well with the help of an electric mixer.

- Add the lemon zest and the blueberries to the bowl. Combine everything gently with a spatula.

- Put the dough in a mold lined with parchment paper and bake for about 40 minutes.

Enjoy!:)