Nova Scotia Blueberry Cream Cake

by

Nova Scotia Blueberry Cream Cake

Introduction

Nova Scotia Blueberry Cream Cake is a classic East Coast dessert that celebrates the region’s famous wild blueberries. This cake is known for its tender crumb, lightly sweet flavor, and generous layer of juicy blueberries suspended in a soft, creamy cake base. Often served at family gatherings, church suppers, and summer celebrations, it is simple, rustic, and deeply comforting. The combination of fresh blueberries and cream creates a cake that is moist, flavorful, and never heavy.

Ingredients

Cake Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

Blueberry Layer

  • 2 cups fresh wild blueberries (or frozen, not thawed)
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour

Optional Topping

  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream

Equipment Needed

  • 9-inch round or square baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula

Instructions

Step 1: Prepare the Pan

  • Preheat oven to 350°F (175°C).
  • Grease and lightly flour the baking pan.

Step 2: Prepare the Blueberries

  1. Toss blueberries with sugar and flour.
  2. This step prevents the berries from sinking and thickens their juices while baking.
  3. Set aside.

Step 3: Make the Cake Batter

  1. Whisk flour, baking powder, and salt together.
  2. In a separate bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each.
  4. Stir in vanilla extract.
  5. Gradually add dry ingredients, alternating with heavy cream.
  6. Mix until just combined. Do not overmix.

Step 4: Assemble the Cake

  1. Spread batter evenly in the prepared pan.
  2. Spoon blueberries evenly over the top.
  3. Lightly press berries into the batter without submerging completely.

Step 5: Bake

  • Bake for 45–55 minutes, or until a toothpick inserted into the cake portion comes out clean.
  • Blueberry juices should be bubbling at the edges.

Step 6: Cool and Serve

  • Allow cake to cool in the pan for at least 20 minutes.
  • Dust with powdered sugar before serving, if desired.

Tips for Best Results

  • Wild blueberries give the most authentic flavor.
  • Do not thaw frozen berries to avoid excess moisture.
  • Heavy cream creates a richer, more tender cake than milk.
  • Let the cake cool slightly before slicing to allow juices to set.

Variations

  • Add lemon zest to the batter for brightness.
  • Replace blueberries with raspberries or blackberries.
  • Use sour cream instead of heavy cream for a slightly tangy version.
  • Sprinkle coarse sugar on top before baking for a crisp finish.

Storage

  • Store covered at room temperature for up to 2 days.
  • Refrigerate for up to 5 days.
  • Warm slices gently before serving if chilled.

Serving Suggestions

  • Serve plain with coffee or tea.
  • Pair with whipped cream or vanilla ice cream for dessert.
  • Enjoy slightly warm for the best texture and flavor.

Final Thoughts

Nova Scotia Blueberry Cream Cake is a beautiful example of how simple ingredients can create an unforgettable dessert. Its balance of tender cake, creamy richness, and bursts of blueberry flavor makes it a timeless favorite. Whether served at a summer gathering or as a comforting homemade treat, this cake reflects the heart of East Coast baking tradition.

Leave a Comment