The Nova Scotia Blueberry Cream Cake is a delightful dessert that combines the sweetness of fresh blueberries with a tangy sour cream filling, all nestled on a buttery, flaky crust. This cake is easy to make and is sure to impress your guests with its flavor and texture. Perfect for any occasion, this dessert is a true taste of Nova Scotia!

Why You’ll Love This Recipe

This Blueberry Cream Cake is a true crowd-pleaser! The buttery crust is a perfect base for the burst of blueberries, while the smooth, tangy sour cream filling adds richness and depth of flavor. It’s a simple, beginner-friendly dessert that doesn’t require complicated techniques but results in a stunning, delicious cake. Whether served for a special occasion or a weeknight treat, this cake is sure to become a favorite.

Nova Scotia Blueberry Cream Cake

Ingredients

For the Crust:
1 ½ cups all-purpose flour
½ cup sugar
1 ½ tsp baking powder
½ cup butter (cut into small cubes)
1 egg

For the Filling:
4 cups fresh blueberries (frozen can also be used)
2 cups sour cream
½ cup white sugar
2 egg yolks
1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Preheating is important to ensure your cake bakes evenly.

Step 2: Prepare the Crust

In a medium-sized bowl, whisk together the flour, sugar, and baking powder.
Cut the butter into small cubes and add it to the dry ingredients. Using your hands or a fork, mix the butter into the dry ingredients until it forms a crumbly texture.
Crack the egg into the mixture and stir until the dough comes together.
If the dough feels too dry, add a tablespoon of water at a time until it holds its shape when pressed.
Press the dough into the bottom of a greased springform pan to form the base of your cake.

Step 3: Add the Blueberries

Evenly distribute the blueberries over the crust. You can press them lightly into the dough to help them absorb the filling and balance the textures in each bite.

Step 4: Make the Filling

In a separate bowl, whisk together the sour cream, sugar, egg yolks, and vanilla extract until smooth.
Pour the filling over the blueberries, spreading it into an even layer.

Step 5: Bake the Cake

Place the pan in the preheated oven and bake for 60 minutes. The cake is done when the edges of the crust are lightly browned and the filling is set in the center.
If the top starts to brown too quickly, loosely cover it with aluminum foil to prevent burning.

Step 6: Remove the Cake from the Pan

After baking, allow the cake to cool. To remove the cake from the pan, run an offset spatula or butter knife around the edges to loosen it from the pan. Carefully release the springform pan, and let the cake cool completely before slicing.

Servings and Timing

Servings: 8-10 servings
Preparation Time: 15 minutes
Cook Time: 1 hour (baking)
Cooling Time: 1 hour

Variations

Add a Streusel Topping: For a crunchy contrast, you can sprinkle a simple streusel topping (made from flour, butter, and sugar) over the cake before baking.
Use Other Berries: While blueberries are the star of this recipe, you can also try raspberries, blackberries, or a mixed berry combination for a different flavor twist.
Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

Storage: Store the Nova Scotia Blueberry Cream Cake in an airtight container in the refrigerator for up to 4 days.
Reheating: You can enjoy it chilled, or if you prefer it warm, heat individual slices in the microwave for about 20-30 seconds.

FAQs

How long should I bake the Nova Scotia Blueberry Cream Cake?

Bake the cake for 60 minutes, or until the edges are lightly browned and the filling has set.

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries in place of fresh ones. There’s no need to thaw them beforehand.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. Allow it to cool completely, then refrigerate it for up to 4 days.

Is there a substitute for sour cream?

Yes, you can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture.

Can I use a different type of crust for this cake?

You can experiment with different crusts, such as a graham cracker crust or a shortbread crust, for a unique twist.

Can I freeze the Nova Scotia Blueberry Cream Cake?

Yes, you can freeze individual slices. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months.

How do I know when the cake is done baking?

The cake is done when the edges of the crust are lightly browned and the filling is set. If the top starts to brown too quickly, cover it with foil.

How do I get clean slices?

Allow the cake to cool completely before slicing. This will help the filling firm up and result in cleaner slices.

Can I make this cake in a different size pan?

Yes, you can use a different size pan, but the baking time may vary depending on the size. Keep an eye on the cake and adjust as necessary.

Can I add other fruits to the cake?

Yes, you can add other fruits such as strawberries, raspberries, or peaches along with the blueberries for a mixed berry version.

Conclusion

The Nova Scotia Blueberry Cream Cake is a delicious and simple dessert that brings together the natural sweetness of blueberries with a creamy, tangy filling. With a buttery crust and a satisfying texture, this cake is perfect for any occasion. Whether you’re an experienced baker or a beginner, this cake is sure to impress your friends and family with its amazing flavor and ease of preparation.

Nova Scotia Blueberry Cream Cake

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Author: Olivia
Total Time: 2 hours
Yield: 8-10 servings
Diet: Vegetarian

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Description

This Nova Scotia Blueberry Cream Cake is a delectable dessert combining the sweetness of fresh blueberries with a tangy sour cream filling on a buttery, flaky crust. Easy to make yet impressive, it’s the perfect treat for any occasion. A true taste of Nova Scotia in every bite, this cake will become a new favorite.

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). This ensures your cake bakes evenly.
Prepare the Crust:
In a medium-sized bowl, whisk together flour, sugar, and baking powder. Add the butter cubes and use your hands or a fork to mix until the dough becomes crumbly. Add the egg and stir until the dough comes together. If it’s too dry, add a tablespoon of water at a time until it holds its shape when pressed. Press the dough into the bottom of a greased springform pan.
Add the Blueberries:
Evenly distribute the fresh blueberries over the crust. Lightly press them into the dough to balance the textures in each bite.
Make the Filling:
In a separate bowl, whisk together sour cream, sugar, egg yolks, and vanilla extract until smooth. Pour the mixture over the blueberries, spreading it evenly.
Bake the Cake:
Place the pan in the oven and bake for 60 minutes, or until the edges of the crust are lightly browned, and the filling is set. If the top begins to brown too quickly, cover it loosely with foil.
Remove the Cake from the Pan:
Let the cake cool. Run an offset spatula or butter knife around the edges to loosen it. Carefully release the springform pan and let the cake cool completely before slicing.

Notes

For a Crunchy Topping: Add a streusel topping (flour, butter, sugar) for a delightful texture.
Substitute Ingredients: Greek yogurt can replace sour cream for a similar tangy flavor.
Other Crust Options: Try using a graham cracker or shortbread crust for a twist.

Prep Time: 15 minutes
Cook Time: 1 hour Cooling Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Canadian (Nova Scotia)