Preheat oven to 200C and line a slice tin or shallow tin with baking paper.
Sift flour and cinnamon into mixing bowl, then add Stevia and chia seeds.
In a small microwave proof bowl melt the butter, then add the vanilla and milk. Add the eggs one at a time, whisking as you go until it’s bubbly.
Pour wet mixture into the mixing bowl with dry ingredients, gently folding until combined. If it’s too dry add a little more milk.
Once combined, pour half the mixture into the tray and spread evenly. Sprinkle blueberries on top and set aside.
With the left over mixture, stir in the cocoa powder and spread evenly on top of mixture in the tray.
Place tray in the oven and turn it down to 170C.
After 20 minutes check to see if it is ready – if a skewer inserted into the middle comes out clean. You may need another ten minutes cooking time depending on your oven.
Allow to cool in the tray before placing on a wire rack to cool completely.
Slice into 12 pieces and store leftovers in an airtight container.
168 calories per serve
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