This light and delicious cake is perfect for summer, and it couldn’t be easier to throw together. And seriously, how could anything with the three ingredients in the title not be scrumptious? I've published this recipe on The 21st Century Housewife's Kitchen once before, a little over a year ago now, but having just learned that July is National Blueberry Month in the US, this seemed a very good time indeed to share it again.
I use roasted salted macadamia nuts for this when I have them on hand, but if you only have plain ones, just add a generous pinch of salt to the batter with the baking powder. Be sure to stir the blueberries into the flour as directed or they will sink to the bottom of the cake.
½ cup butter, softened
¾ cup white sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 cup fresh blueberries, washed and well drained
1 cup milk
½ cup white chocolate chips or chunks
½ cup macadamia nuts, roughly chopped plus
¼ cup macadamia nuts, finely chopped for decorating
Preheat your oven to 350℉ or 160℃. (This is just a guide as oven temperatures vary so radically.)
Cream together the butter and sugar in an electric mixer. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Remove the bowl from the electric mixer.
Sift together the flour and baking powder. Reserve about 2 tablespoons of blueberries, and gently stir the rest of them into the flour mixture. Using a wooden spoon, add the flour and blueberry mixture alternately with the milk in two additions. Stir gently so as not to break up the blueberries. Add the white chocolate chips and the half cup of roughly chopped macadamias and fold in very gently.
Pour the mixture into a greased and floured (or lined) eight or nine inch square or round pan. Bake for 25 to 35 minutes until a skewer inserted in the centre of the cake comes out clean. If necessary, lower the heat towards the end of cooking to prevent over-browning. Let the cake cool for a bit before taking it out of the pan and letting it finish cooling on a wire rack.
Allow to cool completely before frosting with buttercream. Just cream ¼ cup softened butter with 2 cups of confectioner’s sugar (icing sugar) and then add 1 teaspoon vanilla and enough cream (usually about 2 to 3 tablespoons) to make a soft, spreadable icing. Or make a cream cheese icing by beating 6 ounces of Philadelphia cream cheese, 6 tablespoons of butter and a teaspoon of vanilla together and then beat in 2½ cups of confectioner’s sugar.
Sprinkle with the finely chopped macadamias and scatter the reserved blueberries over top to decorate.