Here’s a delicious Nova Scotia Blueberry Cream Cake recipe—light, fruity, and perfect for dessert or afternoon tea. It’s inspired by the famous blueberry desserts from the region, combining fluffy cake, fresh blueberries, and creamy layers.
Ingredients (Serves 8)
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup sour cream
For the Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thickening if using frozen berries)
For the Cream Layer:
- 1 cup heavy cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: cream cheese for a richer layer (½ cup, softened)
Instructions
1. Prepare the Blueberries
- In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat 5–7 minutes until berries release juice and slightly thicken. Let cool.
2. Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk/sour cream, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cake cool completely.
3. Make the Cream
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Optional: Beat in softened cream cheese for a thicker, richer cream layer.
4. Assemble the Cake
- Slice the cooled cake horizontally into two layers.
- Spread half of the cream on the bottom layer.
- Spoon blueberry layer over the cream.
- Top with remaining cream and place the second cake layer on top.
- Optional: Decorate with extra blueberries on top.
5. Chill and Serve
- Refrigerate for at least 1–2 hours to let the layers set.
- Slice and enjoy!
💡 Tips:
- Fresh blueberries are preferred, but frozen works well—just thaw and drain excess liquid.
- For extra flavor, add ½ tsp lemon zest to the cream or cake batter.
- You can make it as a layered trifle in a glass dish for a casual presentation.
If you want, I can also give a simpler one-bowl Nova Scotia Blueberry Cream Cake that doesn’t require slicing or layering—perfect if you want a quicker version.
Do you want me to do that?
