There is something truly magical about Nova Scotia’s Blueberry Cream Cake Recipe that captures the essence of Canadian Maritime baking in every bite. This cake combines the natural sweetness and subtle tartness of wild blueberries with a tender, moist crumb and a cloud of lightly sweetened whipped cream on top. Whether you’re savoring it with afternoon tea or celebrating a special moment, this dessert brings a warm, nostalgic feeling that’s impossible to resist. It’s approachable yet sophisticated, perfect for sharing with friends and family or treating yourself to a slice of Atlantic coast sunshine.
Ingredients You’ll Need
These ingredients are straightforward yet crucial, each adding its own touch to the texture and flavor of the cake. From the richness of butter to the tang of sour cream and the burst of juicy blueberries, every element plays a beloved role in this recipe.
- 2 cups all-purpose flour: The foundation that gives the cake its soft, tender crumb.
- 1 1/2 teaspoons baking powder: Helps the cake rise beautifully without overpowering its delicate texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to ensure a perfect lift.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor depth.
- 1/2 cup unsalted butter, softened: Adds moistness and richness essential for that melt-in-your-mouth feel.
- 1 cup granulated sugar: Sweetens gently and helps with the light, airy crumb.
- 2 large eggs: Bind the ingredients while contributing moisture and structure.
- 1 teaspoon vanilla extract: Infuses warm, inviting notes that complement the blueberries perfectly.
- 1 cup sour cream: Gives the cake a slight tang and tender crumb, keeping it moist.
- 2 cups fresh wild blueberries: The star of the show — bursting with flavor and vibrant color.
- 1 tablespoon all-purpose flour: Used to toss with blueberries, preventing them from sinking to the bottom.
- 1 cup heavy whipping cream: Whipped into a luscious topping that lightens each bite.
- 2 tablespoons powdered sugar: Sweetens the whipped cream just right without overwhelming the berries.
How to Make Nova Scotia’s Blueberry Cream Cake Recipe
Step 1: Prepare the Batter
Begin by preheating your oven to 350°F and greasing a 9-inch springform or round cake pan to effortlessly release your cake later. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This ensures that the leaveners and salt are evenly distributed, setting the stage for a perfectly risen cake with balanced flavors.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key—it incorporates air into the batter, which helps the cake rise beautifully and develops that tender crumb texture we love so much in Nova Scotia’s Blueberry Cream Cake Recipe.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to keep the batter smooth and uniform. Stir in the vanilla extract for that gentle warmth that complements the fruity blueberries. Combining these elements now ensures a harmonious mix of moistness and flavor.
Step 4: Combine Dry Ingredients and Sour Cream
Add the dry ingredients alternately with the sour cream into your wet mixture, beginning and ending with the dry. This careful mixing helps maintain a light texture while the sour cream adds subtle tanginess and moisture, giving the cake its signature tender crumb and moistness.
Step 5: Incorporate the Blueberries
Toss the fresh wild blueberries with the remaining tablespoon of flour—this simple trick stops them from sinking in the batter during baking. Gently fold the coated blueberries into the batter, making sure they are evenly distributed to provide bursts of flavor throughout each slice.
Step 6: Bake the Cake
Pour the batter evenly into the prepared pan and spread it out. Bake for 40 to 45 minutes, until the top turns a lovely golden shade and a toothpick inserted into the center comes out clean. This bake time perfectly melds the cake’s flavors while maintaining moistness and structural integrity.
Step 7: Whip the Cream
While the cake cools slightly, whip the heavy cream with powdered sugar until soft peaks form. This creates a light, sweet topping that balances the rich cake and tart blueberries beautifully, adding a creamy contrast that’s pure indulgence in every bite.
Step 8: Add the Cream and Serve
Once the cake is cooled enough to touch, spread or dollop the whipped cream over the top. Serve immediately or chill for a delightful dessert that you’ll want to share with everyone you know!
How to Serve Nova Scotia’s Blueberry Cream Cake Recipe
Garnishes
For a simple yet elegant touch, sprinkle a few fresh wild blueberries on top of the whipped cream, and if you’re feeling fancy, add a light dusting of powdered sugar. A sprig of fresh mint can also brighten the presentation and add a subtle herbal note that pairs wonderfully with the sweetness of the cake.
Side Dishes
This cake stands beautifully on its own, but serving it alongside a cup of hot tea or freshly brewed coffee enhances the enjoyment. For an extra layer of freshness, consider a small bowl of mixed berries or a scoop of vanilla ice cream to complement the creamy, fruity flavors.
Creative Ways to Present
If you want to impress your guests, try serving the cake in individual glass jars layered with whipped cream and extra blueberries for a charming parfait effect. Alternatively, slice the cake and serve it with a drizzle of blueberry syrup or lemon curd for a bright, tangy twist that elevates the dish to new heights.
Make Ahead and Storage
Storing Leftovers
Nova Scotia’s Blueberry Cream Cake Recipe keeps beautifully in the refrigerator for up to three days. Cover it loosely with plastic wrap or store it in an airtight container to maintain freshness and prevent the whipped cream topping from drying out.
Freezing
You can freeze the plain cake layers prior to adding whipped cream for up to two months. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before assembling with fresh whipped cream and blueberries to enjoy a near-fresh cake anytime.
Reheating
If you prefer enjoying this cake slightly warm, gently reheat slices in the microwave for 10 to 15 seconds. Avoid heating too long to preserve the delicate texture and prevent drying out. Add whipped cream fresh after warming for the best experience.
FAQs
Can I use cultivated blueberries instead of wild ones?
Absolutely! While wild blueberries offer a more intense and slightly tart flavor unique to Nova Scotia’s Blueberry Cream Cake Recipe, cultivated blueberries work well as a convenient substitute without compromising the overall deliciousness.
Is it okay to substitute sour cream with yogurt?
Yes, plain Greek yogurt can be a good alternative, providing similar moisture and slight tanginess. Just use the same amount to maintain the cake’s tender crumb and flavor balance.
Can I make this cake gluten-free?
To keep the spirit of Nova Scotia’s Blueberry Cream Cake Recipe alive while going gluten-free, opt for a high-quality gluten-free flour blend that substitutes cup-for-cup with all-purpose flour. Be sure to include xanthan gum or a stabilizer if your blend doesn’t already contain one for best texture.
What’s the best way to whip the cream to soft peaks?
Chill your mixing bowl and beaters beforehand for a quicker and more stable whip. Beat the heavy cream on medium to high speed until soft peaks form—when you lift the whisk, the peaks should gently hold their shape but still fold over slightly.
Can I prepare this cake a day in advance?
Definitely! Baking the cake a day before and refrigerating it without the whipped cream topping keeps it fresh. Add the whipped cream just before serving for the best texture and flavor experience.
Final Thoughts
Nova Scotia’s Blueberry Cream Cake Recipe is truly a gem worth having in your baking repertoire. Its irresistible combination of juicy blueberries, tender crumb, and luscious cream topping delivers a comforting yet elegant dessert that feels like a warm hug from the Canadian Maritimes. Whether you’re sharing it with loved ones or indulging in a quiet moment yourself, this cake brings joy to the table with every slice. Go ahead and make this beautiful treat a part of your kitchen favorites—you won’t regret a single bite!
Print
Nova Scotia’s Blueberry Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Nova Scotia’s Blueberry Cream Cake is a classic Canadian dessert featuring a tender, moist cake studded with wild blueberries and topped with a light whipped cream. This cake offers a perfect balance of sweet and tart flavors, making it a delightful treat for afternoon tea or a special occasion.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh wild blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform or round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt ensuring they are evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which creates a smooth base for the cake batter.
- Add eggs and vanilla: Beat in the eggs one at a time for even incorporation, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Add the dry ingredients alternately with sour cream, starting and ending with the dry ingredients. Mix gently just until combined to keep the batter tender.
- Toss and fold in blueberries: Toss blueberries with the remaining tablespoon of flour to prevent them from sinking, then gently fold them into the batter ensuring an even distribution without breaking the berries.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool before topping: Allow the cake to cool slightly in the pan before removing.
- Whip the cream: Whip the heavy cream with powdered sugar until soft peaks form, creating a light and fluffy topping.
- Serve: Spread or dollop the whipped cream over the cooled cake just before serving. Enjoy warm or chilled.
Notes
- Wild blueberries provide the best flavor and are traditional to Nova Scotia, but cultivated blueberries can be substituted.
- This cake can be served warm or chilled, making it versatile for different occasions.
- It’s excellent as a dessert or paired with afternoon tea for a classic Maritime treat.
