Nova Scotia Blueberry Cream Cake
Time
Prep: 15 minutes
Bake: 40–50 minutes
🍽️ Servings
8–10 servings
🛒 Ingredients
4 cups fresh blueberries
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
Instructions
1. Preheat & prepare pan
Preheat oven to 180°C (350°F).
Grease a 9-inch (23 cm) round baking dish or cake pan.
2. Mix dry ingredients
In a bowl, whisk together:
Flour
Baking powder
Salt
3. Cream butter & sugar
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
4. Combine batter
Gradually add dry ingredients into the wet mixture.
Mix just until combined (don’t overmix).
5. Assemble the cake
Spread batter evenly into the prepared pan.
Scatter blueberries evenly over the top (they will sink slightly).
Pour heavy cream gently over the entire cake.
6. Bake
Bake for 40–50 minutes, or until:
Top is golden
Center is set
A toothpick comes out mostly clean
7. Cool & serve
Let cool for at least 15–20 minutes.
Serve warm or at room temperature.
Serving Ideas
Dust with powdered sugar
Add whipped cream
Serve with vanilla ice cream
Tips
If using frozen blueberries, don’t thaw (prevents excess moisture).
The cream creates a soft, custard-like layer under the berries.
Best enjoyed slightly warm for maximum flavor.
