Nova Scotia Blueberry Cream Cake Recipe
A luscious and airy cake loaded with wild Nova Scotia blueberries and finished with whipped cream—an ode to East Coast summers.
Equipment
- 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.
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
- 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.
- 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.
- 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.
- 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.
Notes
For extra flavor, add a squeeze of lemon zest to the whipped cream.
This cake pairs wonderfully with a hot cup of tea or iced lemonade on a summer afternoon.
This cake pairs wonderfully with a hot cup of tea or iced lemonade on a summer afternoon.