Nova Scotia Blueberry Cream Cake (Soft, Buttery & Bursting with Berries)
This classic Nova Scotia-inspired cake is tender, lightly sweet, and packed with juicy blueberries. Finished with a creamy topping, it’s the perfect balance of richness and freshness—ideal for breakfast, dessert, or afternoon tea.
Ingredients:
4 cups fresh blueberries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 teaspoon salt
For the Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and line a round cake pan.
Prepare the Batter:
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.
Add Blueberries:
Gently fold in the blueberries, being careful not to crush them.
Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake:
Let the cake cool completely in the pan before removing.
Prepare the Cream:
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Serve:
Spread or dollop the whipped cream over the cooled cake. Add extra fresh blueberries on top if desired.
Serving Tip:
This cake tastes even better the next day as the flavors settle—store it chilled for a refreshing treat.
Enjoy every bite of this fruity, creamy delight!
