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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 obtain a smooth batter.
Add the dark chocolate chips and mix gently.
Pour the batter into a cake pan 18-20 cm in diameter.
Spread 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 pan
Store in an airtight container for 2-3 days.
Suitable for those who are lactose and egg intolerant.
Italia, Lazio
| Energy (kcal) | 283.81 |
| Carbohydrates (g) | 43.52 |
| of which sugars (g) | 7.25 |
| Fat (g) | 10.08 |
| of which saturates (g) | 1.49 |
| Protein (g) | 6.34 |
| Fibre (g) | 2.28 |
| Salt (g) | 0.45 |
