The wonderful richness of purely melted white chocolate coats this walnut cake and leaves room to enjoy the jammy blueberries and meaty walnuts. This is one of those cakes that belongs anywhere. It can be served as a substitute for coffee cake at brunch, as an afternoon treat or as a dessert at dinnertime.
1 1/4 cupFisher® Walnut Halves and Pieces, divided
2 1/2 cups cake flour
1 teaspoon cinnamon
1 tablespoon baking powder
2 sticks (8 ounces) unsalted butter, softened
2 cups sugar
6 large eggs, lightly beaten
1 tablespoon vanilla
1 cup buttermilk
Jam and topping:
3/4 cup blueberry preserves or jam
1 pint blueberries
12 ounces white chocolate, chopped, or white chocolate chips
3 tablespoons warm milk
Preheat the oven to 350ºF. Throughly grease two 9-inch cake pans using non-stick cooking spray.
Make the batter: In the bowl of a food processor add 1 cup of the walnuts and 1/2 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and combine with the remaining flour, cinnamon, baking powder and salt.
Cream the butter and sugar with an electric mixer on medium-high speed until fluffy, about 1 minute. Blend in the eggs and vanilla. Add the flour mixture and buttermilk a third at a time, alternating the wet and dry ingredients; scrape down the bowl between additions. Be sure not to overmix.
Bake the cakes: Divide the batter evenly between the two pans, place the pans in the center of the oven and bake for 25-30 minutes or until a small knife inserted into the center emerges clean. Remove from the oven. Cool completely.
Assemble the cake: In a medium bowl, stir the jam until smooth. Stir in 1 1/2 cups of the blueberries. Place one cake on a round serving dish and spread the blueberry jam mixture on top. Top with second cake layer. Melt the white chocolate over a double boiler, stirring frequently and being sure not to let the water boil. When the chocolate is melted, whisk in the 3 tablespoons water. The chocolate will appear hard and curdled at first but will smooth out as you continue whisking. Pour the white chocolate over the top of the cake, letting it drip over the edges. Cover immediately with the remaining blueberries and walnuts.