INGREDIENTS

2 Tbsp. unsalted butter

1 1/2 Tbsp. (1/2 oz.) chopped milk chocolate

2 Tbsp. sugar

1 large egg

1 Tbsp. unsweetened cocoa powder

1/2 tsp. vanilla extract

Pinch salt

2 Tbsp. all-purpose flour

1/4 tsp. baking soda

1/4 cup Josh Pond frozen wild organic blueberries

Whipped cream, mini marshmallows, and/or chocolate syrup, for serving

INSTRUCTIONS

1. Microwave butter and chocolate in a small bowl at 50% power until just melted, about 1 minute, stirring halfway through.

2. Whisk in sugar, egg, cocoa powder, vanilla, and salt until smooth, then stir in flour, baking soda, and blueberries until blended. Scrape batter into a 12-ounce microwave-safe mug.

3. Microwave for 45 seconds, then stir well. Microwave for 1 more minute (cake should be firm but still slightly fudgy on top); let sit 2 minutes. Top with whipped cream, mini marshmallows, frozen blueberries, and/or chocolate syrup.