Upcountry Blueberry & Macadamia Nut Oil Cake

A Hawaiʻi-grown twist on a classic olive oil cake — tender, golden, and bursting with fresh blueberries, made with Kuleana Macadamia Nut Oil.

July is National Blueberry Month, and while blueberries may not be the first fruit that comes to mind when you think of Maui, they're quietly thriving in the cool, elevated fields of Upcountry — where the volcanic soil and mild temperatures create growing conditions unlike anywhere else in the islands. When you pair them with Kuleana Hawaiʻi Grown Macadamia Nut Oil, something special happens.

This cake is our take on the beloved Italian olive oil cake — a rustic, single-layer bake that stays impossibly moist, slices beautifully, and works as dessert, breakfast, or that 3 pm slice with a cup of Maui-grown coffee. The secret is using a high-quality expeller-pressed oil in place of butter. Kuleana's macadamia nut oil brings a naturally buttery, lightly toasty depth that complements blueberries the way olive oil complements citrus — it doesn't compete; it elevates.

Use it raw when you can. Drizzle it, don't cook it away.

Why Macadamia Nut Oil in a Cake?

Oil-based cakes stay moist longer than butter-based ones — sometimes for days. But not all oils are created equal. Most commodity oils are extracted using chemical solvents and stripped of their flavor in the process. Kuleana Macadamia Nut Oil is expeller-pressed, meaning the oil is extracted purely by mechanical pressure — no chemicals, no refining away the good stuff.

The result is an oil with genuine flavor: buttery, nutty, and clean. In a cake, that character comes through in every bite, giving the crumb a richness that you simply can't get from a neutral oil.

The Recipe

Upcountry Blueberry & Macadamia Nut Oil Cake

Serves 8 | Prep time: 20 min | Bake time: 40–45 min

Ingredients

½ cup Kuleana Hawaiʻi Grown Macadamia Nut Oil, plus a little more for the pan
1½ cups fresh blueberries, try Kula Country Farms
1½ cups all-purpose flour
¾ cup granulated sugar
3 large eggs
½ cup whole milk or coconut milk
1½ tsp baking powder
½ tsp fine sea salt
1 tsp vanilla extract
Zest of 1 lemon
½ cup roasted macadamia nuts, roughly chopped
2 tbsp turbinado or raw sugar, for topping
Powdered sugar for dusting, optional

Instructions

1. Preheat and prep your pan.
Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with a little Kuleana Macadamia Nut Oil and line the bottom with parchment paper. For a more rustic, photogenic result, a well-seasoned cast iron skillet works beautifully here.

2. Prep the blueberries.
Toss the blueberries with 1 tablespoon of the sugar and a pinch of salt. Set aside for 10 minutes. This draws out a little juice and concentrates the berry flavor before baking.

3. Mix the wet ingredients.
In a large bowl, whisk the eggs with the remaining sugar until the mixture is pale and slightly thickened, about 2 minutes. Whisk in the Kuleana Macadamia Nut Oil, milk, vanilla extract, and lemon zest until smooth and fully combined.

4. Add the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined — a few small lumps are fine. Do not overmix.

5. Fold in the macadamia nuts.
Fold most of the chopped macadamia nuts into the batter, reserving a small handful for the top.

6. Assemble.
Pour the batter into your prepared pan. Scatter the blueberries evenly over the top, pressing them in gently. Sprinkle the reserved macadamia nuts and turbinado sugar over the surface.

7. Bake.
Bake at 350°F for 40–45 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. The blueberries will have softened and become jammy, with their juices bleeding into the golden crust around them.

8. Cool and finish.
Let the cake cool in the pan for 15 minutes, then turn out onto a rack. Dust with powdered sugar if desired. Serve slightly warm or at room temperature.

A Few Notes from Our Kitchen

Lemon zest is non-negotiable. The brightness of lemon lifts the blueberry flavor and keeps the cake from tasting heavy. Don't skip it.

Serve with crème fraîche or fresh whipped cream. A dollop alongside each slice takes this from casual to company-worthy.

Storage. This cake keeps well covered at room temperature for up to 2 days, or refrigerated for up to 4. Because it's oil-based rather than butter-based, it won't dry out the way a traditional cake might.

Shop the Recipe

Ready to bake? Pick up a bottle of Kuleana Hawaiʻi Grown Macadamia Nut Oil at kuleanahawaiioils.com and bring a little Upcountry Maui into your kitchen.

Upcountry Blueberry & Macadamia Nut Oil Cake