Dreamy Nova Scotia Blueberry Cream Cake Recipe for Bakers

Summer’s bounty bursts with flavor in this delightful Nova Scotia blueberry cream cake that captures the essence of Atlantic Canadian sweetness.

Ripe, juicy blueberries dance through a silky cream-infused batter, creating a dessert that melts on your tongue.

Local Nova Scotia traditions shine through every delicate slice of this cake.

The recipe celebrates the province’s legendary wild blueberries with a tender, moist crumb that promises pure indulgence.

Each forkful brings a perfect balance of tangy fruit and rich cream.

Bakers seeking a truly memorable dessert will fall in love with this regional treasure that turns simple ingredients into something extraordinary.

Get ready to savor a slice of maritime magic.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Calories: 305 kcal

Servings: 9

Nova Scotia Blueberry Cream Cake Ingredient Breakdown

• Flour: Provides structure and base for the cake's foundation, select all-purpose flour for best texture.
• Sugar: Adds sweetness and helps with browning, choose fine granulated sugar for smooth mixing.
• Baking Powder: Creates light and airy texture, ensure it's fresh for maximum rising potential.
• Butter: Delivers rich flavor and tender crumb, use cold unsalted butter for best results.
• Egg: Binds ingredients together and adds richness, select room temperature egg for easier incorporation.

• Blueberries: Brings natural sweetness and vibrant color, pick ripe, plump, and firm berries with deep blue hue.
• Sour Cream: Creates creamy, tangy texture and adds moisture, select full-fat version for maximum richness.
• Sugar: Enhances overall sweetness and balances tartness, use fine granulated sugar for smooth blending.
• Egg Yolks: Provides luxurious custard-like consistency, choose fresh, room temperature yolks.
• Vanilla Extract: Adds depth and aromatic complexity, opt for pure vanilla for authentic flavor.

Baking Equipment for Nova Scotia Blueberry Cream Cake

• Springform Pan: Essential for easy cake removal and perfect presentation.
• Medium Mixing Bowls: Needed for preparing crust and filling separately.
• Fork: Perfect for cutting butter into flour mixture until crumbly.
• Whisk: Great for blending dry ingredients smoothly.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Spatula: Helpful for spreading and smoothing mixtures evenly.

Step-by-Step Guide to Blueberry Cream Cake

• Crust Foundation

Gather your dry ingredients and slice cold butter into tiny pieces. Gently combine flour mixture with butter until it looks like soft sandy crumbs. Add a single egg to bind everything together into a smooth dough.

• Pan Preparation

Press the delicate dough evenly across the bottom of a springform pan, creating a smooth foundation for your blueberry masterpiece.

• Blueberry Blanket

Scatter fresh blueberries generously across the dough surface, creating a vibrant purple landscape.

• Creamy Topping

Whisk together rich sour cream with sweet sugar, golden egg yolks, and aromatic vanilla. Pour this silky mixture over the blueberry layer, ensuring complete coverage.

• Oven Magic

Slide the cake into a preheated oven set at 375°F. Bake until the edges turn a delicate golden brown and the center looks softly set, typically around one hour.

• Cooling Moment

Allow the cake to rest and cool completely before carefully releasing it from the springform pan. This helps the layers settle and flavors meld together beautifully.

Sweet Tips for Nova Scotia Blueberry Cream Cake

• Select ripe, plump Nova Scotia blueberries for the most vibrant flavor and juiciest texture in your cake.
• Toss blueberries in a light dusting of flour before spreading on the crust to keep them evenly distributed during baking.
• Swap sour cream with Greek yogurt for a tangier profile or add lemon zest for a bright, citrusy undertone to the cream mixture.
• Replace wheat flour with a gluten-free blend to accommodate dietary restrictions without compromising the cake's delicate structure.
• Dust the cooled cake with powdered sugar or top with fresh whipped cream and additional blueberries for an elegant presentation that enhances the dessert's visual appeal.

How to Present Nova Scotia Blueberry Cream Cake

• Serve Chilled for Refreshment: Refrigerate the cake for 1-2 hours before serving to enhance its creamy texture and bring out the blueberry's vibrant flavor.
• Pair with Creamy Companions: Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the cake's rich, tangy profile.
• Garnish with Fresh Elegance: Sprinkle some fresh blueberries and a light dusting of powdered sugar on top to add a burst of color and extra sweetness.
• Create a Brunch Centerpiece: Slice and arrange on a beautiful platter with mint leaves for an elegant dessert that's perfect for weekend gatherings or special occasions.

Keeping Blueberry Cream Cake Soft & Fluffy

• Refrigerate Wisely: Store the blueberry cream cake in an airtight container in the refrigerator for up to 4 days to maintain its fresh, delicate texture and prevent moisture loss.
• Freeze for Later: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months, ensuring a delicious treat is always ready when you crave it.
• Thaw Carefully: Transfer frozen cake from freezer to refrigerator and let it slowly defrost overnight, which helps preserve the cake's original creamy consistency and prevents soggy edges.
• Serve Chilled: Enjoy the cake straight from the refrigerator for the best flavor and texture, as the cool temperature helps highlight the creamy filling and keeps the blueberries firm and vibrant.

Luscious Nova Scotia Blueberry Cream Cake Recipe

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• Total Time: 1 hour 20 minutes
• Yield: 9 1x

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Description

Sweet Nova Scotia blueberry cream cake combines local berries with creamy richness from Maritime baking traditions. Precise measurements and gentle folding techniques ensure delicate crumb and balanced flavors for home bakers to savor.

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Ingredients

Scale 1x2x3x

• 4 cups (907 g) blueberries
• 1 whole egg
• 2 egg yolks
• 1 ½ cups (188 g) all-purpose flour
• ½ cup (100 g) sugar
• ½ cup (114 g) butter
• 1 ½ tsps baking powder
• 2 cups (454 g) sour cream
• ½ cup (100 g) white sugar
• 1 tsp vanilla extract

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Instructions

1. Preparation: Preheat oven to 375°F (190°C) and lightly grease a 9-inch springform pan, ensuring even heat distribution and smooth cake release.
2. Dry Mixture: Blend all-purpose flour, granulated sugar, and baking powder in a medium bowl, creating a uniform dry ingredient foundation with a fork until fully integrated.
3. Dough Formation: Cut cold butter into small cubes and work into the flour mixture until it resembles coarse breadcrumbs, then gently mix in the whole egg to form a soft, pliable dough.
4. Crust Layer: Press the prepared dough evenly across the bottom of the springform pan, creating a smooth and consistent base for the cake.
5. Fruit Placement: Distribute fresh blueberries in a single, balanced layer directly over the crust, ensuring complete and even coverage.
6. Cream Topping: Whisk full-fat sour cream, white sugar, egg yolks, and pure vanilla extract in a clean bowl until the mixture becomes silky and thoroughly combined.
7. Assembly: Delicately pour the creamy sour cream mixture over the blueberries, allowing it to naturally settle across the fruit layer.
8. Baking: Bake in the preheated oven for 50-60 minutes, watching for light golden edges and a set center, indicating the cake’s perfect doneness.
9. Cooling: Remove from oven and let the cake cool completely at room temperature before carefully releasing from the springform pan, preserving its delicate structure.

Notes

• Butter Temperature Tip: Use cold butter for a flakier, more tender crust that creates delightful texture and crumbly layers.
• Berry Selection Strategy: Choose fresh, plump blueberries at peak ripeness to guarantee maximum flavor and juicy bursts throughout the cake.
• Cream Mixture Technique: Whisk sour cream mixture gently to prevent over-mixing, which can lead to a dense, tough cake texture.
• Cooling Crucial Step: Allow cake to cool completely before removing from pan to maintain structural integrity and prevent crumbling.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Canadian

Nutrition

• Serving Size: 9
• Calories: 305
• Sugar: 21 g
• Sodium: 103 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 61 mg