Mix the blueberry pulp, water, and oil in a bowl.
Sift the flour, cocoa, and baking powder and add them to the liquid mixture, stirring until you get a smooth batter.
Add the dark chocolate chips and mix gently.
Pour the batter into an 18-20 cm diameter cake tin.
Distribute the blueberries and more chocolate chips on the surface.
Bake in a preheated oven at 180°C for about 30 minutes.
Sieve
18-20 cm cake tin
Store in an airtight container for 2-3 days.
Suitable for those who are lactose and egg intolerant.
Italy, Lazio
| Energy (kcal) | 202.19 |
| Carbohydrates (g) | 31.01 |
| of which Sugars (g) | 5.17 |
| Fat (g) | 7.18 |
| of which Saturates (g) | 1.06 |
| Protein (g) | 4.51 |
| Fiber (g) | 1.63 |
| Sale (g) | 0.32 |
