Easy Nova Scotia Blueberry Cream Cake Recipe: A Sweet Treat

Sweet Nova Scotia blueberry cream cake whispers stories of maritime summers and familial gatherings.

Maritime bakers have long celebrated this delectable dessert as a regional treasure.

Generations of home cooks perfected this recipe, elevateing simple ingredients into extraordinary culinary magic.

Coastal orchards contribute their finest, plumpest berries to create a dessert that sings with natural sweetness.

Creamy layers intertwine with vibrant blue-purple fruit, promising a sensory experience that captures regional essence.

Light, airy textures complement the robust fruit’s intense flavor profile.

Each slice tells a narrative of tradition, landscape, and warm kitchen memories.

Why Nova Scotia Blueberry Cream Cake Tastes Like Summer

• Burst of Summer Flavors: This Nova Scotia Blueberry Cream Cake captures the essence of fresh blueberries with a creamy, dreamy filling that transports you to sunny orchards in an instant.
• Rustic Comfort Meets Elegant Dessert: The simple press-in crust and layered construction make this cake both approachable for home bakers and sophisticated enough for special occasions.
• Texture Lover's Dream: Experience a delightful contrast between the crumbly, buttery crust, juicy blueberries, and silky smooth cream filling that melts perfectly in your mouth.
• Stress-Free Baking Adventure: With straightforward ingredients and easy mixing techniques, this recipe welcomes bakers of all skill levels to create a show-stopping dessert without complicated steps.

What You’ll Need to Bake This Dreamy Cake

• Flour: Light and soft wheat flour for a tender crust base.
• Sugar: Sweet component that enhances flavor and helps with browning.
• Baking Powder: Leavening agent to help the crust rise and become light.

• Butter: Rich, creamy fat that creates a flaky and tender crust texture.
• Egg: Binding agent that helps hold the crust together and provides structure.
• Sour Cream: Tangy dairy product that adds moisture and richness to the filling.
• Egg Yolks: Provides richness, color, and helps thicken the cream layer.
• Vanilla Extract: Aromatic flavoring that adds depth and warmth to the dessert.

• Blueberries: Fresh, sweet berries that provide natural sweetness and juicy bursts of flavor.

Steps for Making This Creamy Blueberry Beauty

Step 1: Prepare the Oven

Preheat your oven to 375°F and grab a springform pan to get ready for baking.

Step 2: Create the Crust Foundation

• All-purpose flour
• Sugar
• Baking powder

Use a fork to cut butter into small cubes and blend into the dry ingredients until the mixture looks crumbly.

Gently mix in the egg to form a smooth dough.

Press the dough evenly across the bottom of the greased springform pan.

Step 3: Arrange the Blueberry Layer

Spread fresh blueberries in an even layer across the prepared crust.

Step 4: Mix the Creamy Topping

• Sour cream
• Sugar
• Egg yolks
• Vanilla extract

Pour this luscious cream mixture directly over the blueberry layer.

Step 5: Bake to Perfection

Place the cake in the preheated oven and bake for 60 minutes.

Look for golden-brown edges as a sign of doneness.

Step 6: Cool and Serve

Allow the cake to cool completely before carefully removing from the springform pan.

Slice and enjoy this delightful Nova Scotia blueberry cream cake!

Tips to Keep the Layers Moist and Rich

• Chill Butter Perfectly: Use cold butter cut into small cubes for a flakier, more tender crust that crumbles beautifully when mixed.
• Select Ripe Blueberries: Choose fresh, plump blueberries at peak ripeness for maximum sweetness and vibrant flavor in the cake.
• Prevent Fruit Sinking: Lightly dust blueberries with a tablespoon of flour before spreading them on the crust to prevent them from sinking during baking.
• Avoid Overbaking: Check the cake at 50 minutes and watch carefully to prevent drying out, looking for light golden edges and a slightly jiggly center.
• Smooth Cream Layer: Whisk sour cream mixture thoroughly to ensure a silky, uniform texture without lumps for a professional-looking finish.

Store and Reheat with No Compromise on Flavor

• Storing Leftovers: Carefully wrap the cooled cake in plastic wrap or transfer to an airtight container. Refrigerate for up to 3-4 days to maintain freshness and prevent spoilage.
• Reheating Method: Gently warm individual slices in the microwave for 15-20 seconds, or place in a preheated oven at 350°F (175°C) for 5-7 minutes. Watch carefully to prevent overcooking and maintain the cake's delicate texture.
• Freezing Option: Slice the cake, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before enjoying the delightful Nova Scotia blueberry cream cake.

Perfect Pairings for a Slice of Blueberry Bliss

• Pair with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio complements the cake's creamy blueberry sweetness, cutting through the richness with its bright, acidic notes.
• Serve with Lavender Earl Grey Tea: The delicate floral hints of Earl Grey tea beautifully enhance the blueberry's natural flavor, creating a sophisticated and refreshing dessert experience.
• Match with Vanilla Bean Ice Cream: A scoop of creamy vanilla ice cream alongside the cake provides a cool, smooth contrast to the warm, tangy blueberry cream, elevating the dessert's texture and taste.
• Accompany with Fresh Mint Garnish: Sprinkle fresh mint leaves on the plate to add a subtle, aromatic freshness that brightens the cake's sweet and creamy profile.

Delicious Variations to Make This Cake Your Own

• Lemon Blueberry Cream Cake: Add fresh lemon zest to the crust and filling for a bright, citrusy flavor that complements the sweet blueberries. Sprinkle additional lemon zest on top after baking for extra zing.
• Maple Blueberry Cream Cake: Replace regular sugar with maple syrup in both crust and filling. Use pure Canadian maple syrup for an authentic regional touch that enhances the cake's natural sweetness.
• Gluten-Free Blueberry Cream Cake: Substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture and binding, maintaining the cake's soft and creamy consistency.
• Almond Blueberry Cream Cake: Mix ground almonds into the crust and sprinkle sliced almonds on top before baking. Add a touch of almond extract to the filling for a nutty, aromatic dimension.

Nova Scotia Blueberry Cream Cake Recipe

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4.8 from 36 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Coastal Nova Scotia’s legendary blueberry cream cake blends maritime sweetness with rich, velvety texture. Delicate layers of homemade cake showcase local blueberries you’ll savor with pure New England culinary delight.

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Ingredients

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Main Ingredients:

Blueberries:

• 4 cups blueberries (907 grams)

Eggs:

• 1 whole egg
• 2 egg yolks

Crust Components:

• 1 ½ cups all-purpose flour (188 grams)
• ½ cup sugar (100 grams)
• ½ cup butter (114 grams)
• 1 ½ teaspoons baking powder

Cream and Flavor Enhancers:

• 2 cups sour cream (454 grams)
• ½ cup white sugar (100 grams)
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the baking environment by warming the oven to 375°F (190°C), ensuring an even heating space for the cake.
2. Combine all-purpose flour, granulated sugar, and baking powder in a medium mixing bowl, creating a uniform dry ingredient base.
3. Slice cold butter into small, uniform cubes and integrate them into the flour mixture using a fork, working carefully until the texture resembles coarse, crumbly breadcrumbs.
4. Incorporate a whole egg into the mixture, gently mixing until a cohesive dough forms with a soft, pliable consistency.
5. Transfer the prepared dough into a lightly greased 9-inch (23-centimeter) springform pan, spreading and pressing it evenly across the bottom to create a smooth, consistent crust layer.
6. Distribute fresh blueberries in an even, single layer directly over the prepared crust, ensuring complete and balanced coverage.
7. In a separate clean bowl, whisk together full-fat sour cream, white sugar, egg yolks, and pure vanilla extract until the mixture becomes smooth and well-integrated.
8. Carefully pour the creamy sour cream mixture over the arranged blueberries, allowing it to settle naturally across the fruit layer.
9. Place the springform pan in the preheated oven and bake for approximately 50-60 minutes, monitoring until the edges turn a light golden brown and the center appears set.
10. Remove from the oven and allow the cake to cool completely at room temperature before carefully releasing from the springform pan.

Notes

• Preparing this cake requires precise temperature control, so ensure your oven is accurately preheated to 375°F for perfect golden-brown results.
• Use fresh, ripe Nova Scotia blueberries for the most authentic and vibrant flavor profile, preferably local or wild-picked varieties.
• Creating a crumbly crust demands gentle mixing technique; avoid overworking the dough to maintain a tender, delicate texture.
• The sour cream filling provides a luxurious, tangy balance to the sweet blueberries, creating a harmonious dessert experience.
• Cooling the cake completely before removing from the springform pan prevents structural collapse and ensures clean, neat slices.
• Test cake doneness by checking for light browning around edges and a slightly firm center, which indicates perfect baking.

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

Nutrition

• Serving Size: 8
• Calories: 370 kcal
• Sugar: 24 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 95 mg