Soak the dried blueberries in the Crème de Cassis de Dijon for a few hours.
Sift the flour and yeast into a bowl, add the sugar and mix with a fork, add the pressed and dried blueberries and the chocolate.
Now add a pinch of salt, the eggs, the liqueur used for soaking, the oil and finally the milk. Mix and knead quickly with your hands to obtain a homogeneous dough.
Leave the dough to rest for at least 30 minutes in the fridge, then roll out and cut out the biscuits, placing them on a baking tray covered with baking paper.
Bake at 180 degrees static for about 18 minutes. Once cooled, sprinkle with icing sugar.