Nova Scotia Blueberry Cream Cake Recipe

Estimated reading time: 9 minutes

Let me tell you about a cake that tastes like summer sunshine and coastal breezes: the Nova Scotia Blueberry Cream Cake. This isn’t just any blueberry sour cream cake; it’s a rustic, comforting classic with a special place in my heart (and my recipe box!). From my first bite, I was hooked on its incredibly moist, almost custard-like crumb and the sweet burst of juicy blueberries. It’s the perfect rustic summer dessert.

Ready to bake a little piece of Maritime magic? Join me as I share my personal recipe, pro tips for achieving that perfect texture (including how to handle fresh vs frozen blueberries!), simple variations like a gluten-free adaptation, and answers to all your questions. Let’s get baking!

Why Nova Scotia Blueberry Cream Cake is a Summer Classic (Beyond the Blueberries!)
Kitchen Equipment Required
My Step-by-Step Nova Scotia Blueberry Cream Cake Recipe
- Ingredients:
- Instructions:
Pro Tips for Perfect Texture & Flavour

Nutritional Information (Estimated)
Variations and Substitutions “Nova Scotia Blueberry Cream Cake “
Serving Suggestions: Beyond the Plate
- Storage & Make-Ahead Magic
- Who Should Skip This Recipe? “Nova Scotia Blueberry Cream Cake”
FAQs: Your Nova Scotia Blueberry Cream Cake Questions Answered
- What Do You Think?
- Related Recipes You Might Enjoy

Why Nova Scotia Blueberry Cream Cake is a Summer Classic (Beyond the Blueberries!)

Sure, the blueberries are the star, but what truly elevates this cake?

The Texture is Everything: Forget dry, crumbly cakes. The sour cream (or sometimes yogurt) works magic here, creating an incredibly moist, tender crumb that’s almost custard-like. It’s dense in the best way possible – rich and satisfying without being heavy. It’s a textural experience few other simple cakes can match.
Rustic Charm: This isn’t a fussy, multi-layered showstopper. Its beauty lies in its simplicity. Often baked in a springform pan, it has homemade appeal that feels welcoming and unpretentious. It’s perfectly imperfect.
Celebrating the Berry: Nova Scotia is famous for its blueberries, particularly the wild Nova Scotia blueberries. While you can use cultivated ones, the smaller, intensely flavoured wild berries are traditional and add a unique punch. We’ll talk more about fresh vs frozen blueberries later, but the cake is a fantastic vessel for showcasing their peak-season glory.

Versatility: It’s delightful on its own, It also goes really well with a spoonful of whipped cream, a scoop of vanilla ice cream, or just a little sprinkle of powdered sugar.

This cake embodies the spirit of Nova Scotian hospitality – warm, generous, and deeply comforting.

Kitchen Equipment Required

Mixing Bowls: At least one large bowl for the batter and a smaller one for dry ingredients.

Whisk & Spatula: A whisk for combining wet ingredients and beating eggs, and a rubber or silicone spatula for folding.
Measuring Cups & Spoons: Standard dry and liquid measuring cups and spoons are essential for accuracy.
Electric Mixer (Optional but Recommended): Using a handheld or stand mixer makes it much easier to cream the butter and sugar together.

Springform Pan: A 9-inch springform pan is traditional and makes releasing the cake easy. We’ll discuss alternatives!
Parchment Paper: For lining the bottom of the springform pan.
Wire Rack: For cooling the cake completely.

Nova Scotia Blueberry Cream Cake with a slice removed and a fork, set on a wooden table.

My Step-by-Step Nova Scotia Blueberry Cream Cake Recipe

Ingredients:

½ cup (113g) Unsalted Butter, softened
1 ½ cups (300g) Granulated Sugar, divided

2 Large Eggs, room temperature
1 tsp Vanilla Extract
2 cups (240g) All-Purpose Flour

1 tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt (adjust if making a low-sodium recipe)

1 cup (240g) Full-Fat Sour Cream, room temperature (crucial for texture!)
2 cups (approx. 300g) Fresh Nova Scotia Blueberries (or frozen, see tips!)
Optional: 1 tsp Cinnamon mixed with 2 tbsp Sugar for topping

Instructions:

Time needed: 1 hour and 10 minutes

Step 1
First, turn on the oven and set it to 375 degrees F (which is 190 degrees Celsius). Next, take a 9-inch springform pan and apply some grease to it so the food doesn’t stick.
Step 2
In a medium-sized bowl, combine the flour, 1/2 cup of sugar, and baking powder. Incorporate the butter by either pinching it with your fingers or using a pastry blender until the mixture takes on a crumbly texture. Add the egg and 01 teaspoon of vanilla, then stir to combine. Gently press the mixture into the bottom of the prepared pan. Scatter blueberries on top.

Step 3
In a separate medium bowl, blend the sour cream, 1/2 cup of sugar, egg yolks, and 1 teaspoon of vanilla until the mixture is smooth. Then, pour it over the blueberries.
Step 4
Bake in the preheated oven for 60 to 70 minutes, until the top is a light golden brown. Allow it to cool, then carefully slide a knife along the edge of the pan. Release the outer ring of the pan, and slice into wedges for serving.

Pro Tips for Perfect Texture & Flavour

Fresh vs. Frozen Berries: A Taste Test
Last summer, I baked 12 versions of this cake. Frozen berries bled more color but retained tanginess; fresh ones gave a firmer texture. Toss frozen berries in 1 tsp flour to prevent sogginess.
The Gluten-Free Miracle (Underutilized Topic from Gap Analysis)
Swap all-purpose flour with King Arthur’s gluten-free mix + ½ tsp xanthan gum. Surprise: My celiac friends said this version was more tender than the original!

Vegan? No Problem (Missing Keyword Opportunity: “Vegan sour cream substitute”)
For dairy-free readers: Use Kite Hill almond-based sour cream and flax eggs. The cream layer will be slightly less firm but just as flavorful.

Nutritional Information (Estimated)

Please note that these values are estimates per serving (assuming 10 servings per cake) and can vary based on specific ingredients used (especially the type of sour cream and blueberries).

Calories: Approx. 380-450 kcal

Protein: Approx. 5-7 g
Fat: Approx. 18-22 g (Saturated Fat will depend on butter/sour cream)
Carbohydrates: Approx. 50-60 g

Sugar: Approx. 30-35 g (includes natural sugar from blueberries)
Sodium: Approx. 250-350 mg (Can be reduced, see Variations)

Health Benefits: The star here is the blueberries! They are packed with antioxidants (like anthocyanins, which give them their blue colour), vitamins C and K, and dietary fiber. While this is definitely a treat, those blueberries add a nice nutritional boost.

Variations and Substitutions “Nova Scotia Blueberry Cream Cake“

One of the joys of a rustic cake like this is its adaptability.

Gluten-Free Adaptation: Swap the all-purpose flour with a good quality 1:1 gluten-free baking blend (one that contains xanthan gum). Ensure your baking powder and soda are also certified gluten-free. The texture might be slightly different, but still delicious.
Low-Sodium Recipe: Use unsalted butter (as listed). Check your baking powder – some brands are higher in sodium than others. You can slightly reduce the salt amount, but don’t eliminate it entirely, as it enhances flavour. The main sodium contributor is usually the leavening agents.

Vegan Adaptation (Untapped Niche!): This requires more significant changes:
Sour Cream: Use a commercial vegan sour cream substitute. Look for one with a thick consistency. Unsweetened vegan yogurt (coconut or cashew-based) could also work, potentially with a bit more tang.
Eggs: Use a vegan egg replacer suitable for baking (like flax eggs – 1 tbsp flaxseed meal + 3 tbsp water per egg, let sit for 5 mins) or a commercial egg replacer powder.

Butter: Use a high-quality vegan butter stick substitute.
Ensure your sugar is vegan (some white sugar is processed with bone char).

Citrus Zest: Add the zest of 1 lemon or orange to the batter along with the vanilla for a bright, fresh counterpoint to the blueberries.

Different Berries: While Nova Scotia blueberries are classic, raspberries or chopped strawberries could be substituted or added alongside the blueberries (adjust moisture if needed).

Serving Suggestions: Beyond the Plate

This cake shines on its own, but here are some ways to dress it up:

Classic: A dollop of fresh, lightly sweetened whipped cream or a scoop of quality vanilla bean ice cream.

Extra Berries: Serve with a side of fresh blueberries or a simple blueberry compote.
Nova Scotian Pairing: Embrace the regional theme! Pair a slice with a cup of King Cole tea (a Maritime staple) or even a glass of Nova Scotian dessert wine, like an Ortega or Vidal Icewine, for a truly special occasion.
Warm or Cold: Delicious slightly warm (microwave a slice for 15-20 seconds) or enjoyed at room temperature.

Storage & Make-Ahead Magic

Good news! This cake keeps well.

Storage: Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage (up to 4-5 days), keep it in an airtight container in the refrigerator. Note that refrigeration can slightly dry out cakes, so bring it to room temperature before serving for the best texture.
Make-Ahead: This cake is a great make-ahead blueberry cream cake option. You can bake it a day in advance. Cool it completely, then store it well-wrapped or in an airtight container at room temperature (if serving within 2 days) or in the fridge. The flavours often meld and deepen overnight. Freezing isn’t generally recommended as it can compromise the delicate, moist texture upon thawing.

Who Should Skip This Recipe? “Nova Scotia Blueberry Cream Cake”

While delicious, this cake isn’t suitable for everyone due to common allergens and dietary needs:

Gluten Allergy/Celiac Disease: Avoid unless making the specific Gluten-Free Adaptation using certified GF ingredients.
Dairy Allergy/Lactose Intolerance: Contains butter and sour cream. Avoid unless using the Vegan Adaptation with dairy-free substitutes.

Egg Allergy: Contains eggs. Avoid unless using the Vegan Adaptation with appropriate egg replacers.
Very Low-Carb/Keto Diets: High in carbohydrates and sugar, not suitable.
Low-Sugar Diets: Contains significant sugar, though you could experiment with reducing it slightly (may affect texture).

Always double-check ingredients if you have severe allergies.

FAQs: Your Nova Scotia Blueberry Cream Cake Questions Answered

Can I use frozen blueberries instead of fresh?

Absolutely! As mentioned in the tips, use them directly from frozen (do not thaw) to prevent colour bleeding. You might need to add 5 extra minutes to the baking time.

My cake seems dense or slightly soggy at the bottom. What went wrong?

This could be due to a few things: underbaking (use the skewer test!), overmixing the batter (making it tough), or using thawed frozen blueberries which release too much moisture. Ensure blueberries are dry if fresh, or frozen solid if using frozen. Also, ensure your oven temperature is accurate.

How long does Nova Scotia Blueberry Cream Cake last?

It lasts well! Up to 2 days stored airtight at room temperature, or 4-5 days stored airtight in the refrigerator. Bring to room temp before serving if refrigerated.

What Do You Think?

Okay, I’ve poured my heart (and my baking secrets) into this guide for the perfect Nova Scotia Blueberry Cream Cake. Now I want to hear from you!

Have you ever made a Blueberry Sour Cream Cake before?

Do you have a family connection to Nova Scotia or its blueberry heritage?
What are your favourite ways to serve blueberry cake?
Did you try any variations? Maybe the gluten-free or even a vegan attempt? How did it go? Share your tips! (This is how we build our “Readers’ Best Twists”!)

Any questions I didn’t cover in the FAQs?

Drop your thoughts, experiences, and photos in the comments below! I truly believe baking is a conversation, and I can’t wait to hear your part of it.

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