Nova Scotia Blueberry Cream Cake

Hey, friend! Let’s bake a dessert that’s a love letter to Nova Scotia’s sweet, juicy blueberries: Nova Scotia Blueberry Cream Cake! This delightful cake features a tender, buttery base topped with a luscious layer of fresh blueberries and a creamy, custard-like topping that’s pure comfort in every bite. It’s perfect for summer gatherings, cozy brunches, or when you want to showcase those gorgeous blueberries in a showstopping dessert. I fell in love with this style of cake after exploring Maritime recipes, and this version, inspired by classics like those on Canadian Living and local Nova Scotia blogs, is as easy as it is irresistible. Serve it chilled with a scoop of vanilla ice cream or a cup of tea, and you’ll be dreaming of coastal blueberry fields. Ready to get baking? Let’s dive in!

Why You’ll Love This Recipe

• Blueberry bliss: Fresh Nova Scotia blueberries shine in a creamy, dreamy dessert.
• Easy to make: Simple ingredients and straightforward steps, ready to bake in about 15 minutes.
• Crowd-pleaser: Its light, fruity vibe is perfect for all ages at potlucks, BBQs, or holidays.
• Versatile: Serve as a dessert, brunch treat, or afternoon snack with coffee or tea.
• Make-ahead friendly: Chills beautifully, so you can prep it a day ahead.
• Budget-friendly: Uses affordable ingredients, with blueberries as the star.
• Customizable: Swap berries or add a lemony twist to make it your own.

Ingredients You’ll Need

• Fresh blueberries: Nova Scotia’s finest (or any fresh blueberries) for juicy, sweet flavor.
• All-purpose flour: For a tender cake base and to thicken the creamy topping.
• Granulated sugar: Sweetens the cake and blueberry layer just right.
• Butter: Unsalted, melted for the cake base and richness in the crust.
• Eggs: Large, to bind the cake and create a custard-like cream layer.
• Sour cream: Adds tang and creaminess to the topping, keeping it lush.
• Baking powder: Gives the cake base a light, fluffy lift.
• Vanilla extract: Enhances the sweetness and adds warmth to both layers.
• Salt: A pinch to balance the sweetness and elevate flavors.
• Lemon zest (optional): For a bright, zesty note that complements the blueberries.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Nova Scotia Blueberry Cream Cake (Step-by-Step Instructions)

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease an 8-inch springform pan or a 9-inch round cake pan and line the bottom with parchment paper for easy removal. Rinse 2 cups fresh blueberries and pat dry with paper towels, ensuring no excess moisture. Pro tip: A springform pan makes slicing and serving a breeze, but a regular pan works—just grease well.

Step 2: Make the Cake Base

In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. In a large bowl, beat ½ cup unsalted butter (melted and cooled) with ¾ cup granulated sugar until smooth. Add 1 large egg and 1 teaspoon vanilla extract, mixing until combined. Gradually stir in the dry ingredients until just combined—don’t overmix. Spread the batter evenly into the prepared pan. Note: The batter will be thick, so use a spatula to smooth it out evenly.

Step 3: Add the Blueberry Layer

Sprinkle the 2 cups fresh blueberries evenly over the cake batter, pressing them gently into the surface. No need to mix them in—they’ll sink slightly as the cake bakes. If using, sprinkle 1 teaspoon lemon zest over the berries for a zesty kick. Heads-up: Fresh blueberries are best—frozen can release too much liquid and make the cake soggy.

Step 4: Prepare the Cream Topping

In a medium bowl, whisk together 1 cup sour cream, ½ cup granulated sugar, 1 large egg, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract until smooth. Pour this creamy mixture evenly over the blueberry layer, gently spreading with a spatula to cover the berries. Tip: Work quickly to pour the topping so it sets evenly in the oven.

Step 5: Bake the Cake

Bake for 45–50 minutes, until the cream topping is set, lightly golden around the edges, and a toothpick inserted in the center comes out clean (some blueberry juice is okay). If the top browns too quickly, cover loosely with foil after 35 minutes. Let the cake cool in the pan on a wire rack for 20 minutes, then remove the springform ring (if using) and cool completely, about 1–2 hours. Pro tip: Check at 45 minutes—ovens vary, and overbaking can dry out the cream layer.

Step 6: Chill and Serve

Once cooled, cover and refrigerate the cake for at least 2 hours (or overnight) to set the cream layer and enhance the flavors. Slice into 8–10 wedges and serve chilled or at room temperature. Garnish with extra fresh blueberries or a dusting of powdered sugar for a pretty touch. Note: Chilling makes the cream layer firmer and easier to slice cleanly.

Helpful Tips

• Meal prep it: Bake the cake up to 1 day ahead and store covered in the fridge. Add garnishes just before serving. You can also prep the dry ingredients and blueberry layer a day ahead to save time.
• Storage: Store covered in the fridge for up to 4 days. Freeze the whole cake or slices, wrapped tightly in plastic wrap and foil, for up to 2 months—thaw in the fridge overnight before serving.
• Reheating: No reheating needed! Serve chilled or at room temp for the best texture. If refrigerated, let slices sit out for 15–20 minutes for a softer cream layer.
• Perfect pairings: Pair with vanilla ice cream, whipped cream, or a hot cup of Earl Grey tea. Serve with a fruit salad or yogurt parfait for brunch.
• Creative twists:
• Swap half the blueberries for raspberries or blackberries for a mixed berry vibe.
• Add ½ teaspoon cinnamon or cardamom to the cake batter for a spiced twist.
• Use Greek yogurt instead of sour cream for a tangier topping.
• Drizzle with a lemon glaze (powdered sugar + lemon juice) after cooling.
• Top with toasted almonds or coconut flakes for crunch.
• Avoid soggy cake: Pat blueberries dry and avoid frozen berries unless thawed and drained well. Ensure the cream topping is fully set before chilling to prevent a runny texture.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?
Yes! Bake up to 1 day ahead and store covered in the fridge. Chill for at least 2 hours before serving to set the cream layer. Add garnishes like fresh berries just before serving.

Can I freeze this cake?
Absolutely! Freeze the whole cake or slices, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the fridge overnight to maintain the creamy texture.

What if I don’t have fresh blueberries?
Use frozen blueberries, thawed and patted dry, but fresh are best for flavor and texture. Reduce to 1 ¾ cups if frozen, as they can release more liquid.

Can I make this gluten-free or dairy-free?
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap butter for vegan butter, sour cream for coconut yogurt, and use a dairy-free cream cheese in the topping.

Why is my cream layer runny?
Runny cream can happen if underbaked or not chilled long enough. Bake until the topping is set (45–50 minutes) and chill for at least 2 hours. Ensure blueberries are dry to avoid excess liquid.

Your passion for delightful desserts like the Strawberry Cool Whip Pie and Zucchini Spice Cake tells me you’ll adore this creamy, blueberry-packed cake. I’m obsessed with making this for summer picnics or cozy brunches—it’s such a refreshing treat that screams Nova Scotia charm. I love serving it chilled with a scoop of vanilla ice cream and a hot cup of tea, imagining a seaside breeze. Give it a try for your next gathering or sweet craving, and let me know in the comments how it turns out—I’d love to hear if you kept it classic or added a zesty twist!

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