Preheat the oven to 350F (180 C).
I used an 8″ (20 cm) square silicone mold, but if you don’t have one, grease and flour the mold you will use. Set aside.

Melt the white chocolate in a double boiler, making sure the water does not touch the bowl.

Mix the flour and salt, and set aside.
In an electric mixer bowl, cream the sugar and butter until the mixture is fluffy.
Add the eggs and vanilla, and mix well.
Add the melted chocolate, mixing just enough to combine.
Then add the flour mixture, and mix at low speed just enough to combine.
Add the white chocolate chips with a spatula, then the blueberries, mixing gently until the fruit is evenly distributed in the batter.

Pour the preparation into the reserved mold and smooth the surface.

Bake for 40 minutes or until the top and edges are lightly golden brown and a toothpick inserted into the center of the cake comes out with a few crumbs stuck to it.

Let cool completely before cutting into squares. Store at room temperature.