Whole Wheat Chocolate Blueberry Cake

1 cup Whole Wheat Flour
1 cup Sugar
6 Tbsp Unsweetened Cocoa Powder
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Water
1/2 cup Fresh Blueberries
1 Egg
1 cup Frozen Light Whipped Dessert Topping (thawed)
1/2 cup Semisweet Chocolate Pieces
Fresh Blueberries or Blueberry Sauce

Preheat oven to 350 degrees F. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender, combine water, blueberries and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely on a wire rack. Invert into serving platter. In small microwave safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly. Cut cake into squares and serve. Top with fresh blueberries and serve with blueberry sauce.