FOR THE CAKE: – 1 cup (120g) all-purpose flour – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 3/4 cup (150g) granulated sugar – 3 large egg – 1/2 teaspoon vanilla extract – 1 cup (170g) blueberrie FOR THE FROSTING: – 2 ounces (56g) cream cheese, at room temperature – 2 & 1/2 tablespoons (35g) unsalted butter, softened – 1/4 teaspoon vanilla extract – 1 to 1 & 1/2 cups (110-165g) confectioners’ sugar, sifted – 2-3 tablespoons chopped nuts, for garnish