Ingredients
For the Cake Base:
1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter
1 egg
1 teaspoon vanilla extract
For the Blueberry Layer:
4 cups fresh blueberries
For the Cream Topping:
2 cups sour cream
½ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
Directions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C).
Grease a 9-inch springform pan or baking dish to prevent sticking.
Step 2: Make the Cake Base
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the egg and vanilla extract until a soft dough forms.
Press the dough evenly into the bottom of the prepared baking pan.
Step 3: Add the Blueberry Layer
Evenly spread the fresh blueberries over the cake base.
Step 4: Prepare the Cream Topping
In a medium bowl, whisk together the sour cream, sugar, egg yolks, and vanilla extract until smooth.
Pour the cream mixture evenly over the blueberries.
Step 5: Bake the Cake
Place the cake in the preheated oven and bake for 50-55 minutes, or until the topping is set and lightly golden.
Remove from the oven and allow the cake to cool completely before slicing.
Step 6: Serve and Enjoy!
Serve warm or chilled, garnished with extra fresh blueberries or a dusting of powdered sugar.
Why You’ll Love This Nova Scotia Blueberry Cream Cake
✔ Simple Ingredients – Uses pantry staples and fresh blueberries.
✔ Perfectly Balanced Flavors – Sweet blueberries, creamy topping, and a buttery crust.
✔ Versatile – Enjoy it for breakfast, dessert, or a sweet snack.
✔ Crowd-Pleasing – A great dessert for family gatherings, holidays, or potlucks.
✔ Customizable – Easily adjust sweetness, add nuts, or swap in different berries!
Tips for Making the Best Blueberry Cream Cake
Use fresh blueberries – They provide the best flavor and texture. Frozen blueberries work too but may release more liquid.
Don’t overmix the dough – Mix just until combined to keep the base tender.
Let it cool before slicing – This helps the creamy topping set properly.
Use full-fat sour cream – It gives the creamiest, richest texture.
Bake until just set – The topping should be firm but slightly jiggly in the center.
Delicious Variations to Try
Mixed Berry Cream Cake – Use a combination of blueberries, raspberries, and blackberries for a mixed berry twist.
Lemon Blueberry Cream Cake – Add 1 teaspoon of lemon zest to the cream topping for a bright citrus flavor.
Almond Crunch Topping – Sprinkle ½ cup of sliced almonds over the cream layer before baking for a delicious crunch.
Cinnamon-Spiced Version – Add ½ teaspoon of cinnamon to the cake base for a warm, cozy flavor.
Gluten-Free Blueberry Cream Cake – Swap the all-purpose flour with a gluten-free flour blend for a GF-friendly version.
Nutritional Information (Per Serving, Based on 10 Servings)
Calories: ~280 kcal
Protein: 4g
Fat: 14g
Carbohydrates: 35g
Fiber: 2g
Sugar: 18g
(Values may vary based on ingredients used.)
Best Ways to Serve Blueberry Cream Cake
With Whipped Cream – Adds extra lightness and a creamy contrast.
Chilled or Warm – Serve straight from the fridge or slightly warmed.
Paired with Coffee or Tea – A perfect afternoon treat.
Topped with Fresh Berries – Enhances the fruity flavor.
Enjoy this delightful Nova Scotia Blueberry Cream Cake, a true taste of tradition!
