Nova Scotia Blueberry Cream Cake
Ingredients
For the Cake:
4 cups fresh blueberries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
For the Cream Layer:
1/2 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
Optional Topping:
Powdered sugar for dusting
Additional blueberries for decoration
Instructions
1. Preheat and Prepare Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish or a 9-inch round springform pan. You can also line it with parchment paper for easier removal.
2. Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and 1/2 cup sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the 1 teaspoon of vanilla extract.
Gradually add the dry ingredients, alternating with milk, starting and ending with flour. Mix until just combined.
3. Add the Blueberries
Gently fold 3 cups of blueberries into the batter. Save 1 cup for topping.
4. Bake the Cake
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
5. Prepare the Cream Layer
In a chilled bowl, whip the heavy cream with 1/2 cup sugar and 1 teaspoon vanilla until soft peaks form.
Spread the whipped cream evenly over the cooled cake.
6. Add Blueberry Topping
Scatter the remaining 1 cup of fresh blueberries on top of the cream layer.
Optionally, dust with powdered sugar for a beautiful finish.
7. Chill and Serve
Chill the cake for at least 1–2 hours before slicing. This helps the cream layer set and the flavors meld.
Slice into squares or wedges and serve cold.
This cake is light, creamy, and bursting with fresh blueberry flavor—perfect for summer or any time you want a fruity, elegant dessert!
