Nova Scotia Blueberry Cream Cake Recipe

Introduction

Nova Scotia Blueberry Cream Cake is a delightful dessert that combines a buttery crust, juicy blueberries, and a creamy, tangy filling. This cake is beginner-friendly and perfect for showcasing fresh or frozen blueberries in a simple yet elegant way.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 ½ tsp baking powder
• ½ cup butter (cut into small cubes)
• 1 egg
• 4 cups fresh blueberries (or frozen)
• 2 cups sour cream
• ½ cup white sugar
• 2 egg yolks
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) so it’s ready for baking.
2. Step 2: In a medium bowl, whisk together flour, sugar, and baking powder to distribute the ingredients evenly.
3. Step 3: Add the cubed butter to the dry mix. Use a fork, hands, or pastry cutter to blend the butter until the mixture is crumbly but not melted.
4. Step 4: Crack the egg into the mixture and stir until the dough begins to come together. If it’s too dry, add water a tablespoon at a time until it holds shape.
5. Step 5: Press the dough evenly into the bottom of a greased springform pan to form the crust.
6. Step 6: Spread the blueberries evenly over the crust. If frozen, add them directly without thawing. Press them lightly into the crust.
7. Step 7: In a separate bowl, whisk together sour cream, vanilla extract, sugar, and egg yolks until smooth.
8. Step 8: Pour the sour cream mixture over the blueberries and spread it into an even layer. Tap the pan gently to settle the filling.
9. Step 9: Bake for 60 minutes at 375°F. The cake is done when the crust edges are lightly browned and the filling is set. Cover with foil if the top browns too fast.
10. Step 10: Remove from oven and let cool completely. Loosen the edges with a spatula before releasing the springform pan. Chill to help the filling firm for clean slices.

Tips & Variations

• Use frozen blueberries directly to keep the filling from becoming too watery, saving prep time.
• For extra flavor, add a teaspoon of lemon zest to the filling mixture.
• Swap sour cream for Greek yogurt for a lighter tang and creaminess.
• Press the crust mixture firmly for a more compact, buttery base.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat slices briefly at room temperature before serving or enjoy chilled. The filling holds up well and the flavors improve as it rests.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and can be used directly without thawing. This prevents excess liquid from making the filling watery.

How do I know when the cake is fully baked?

The cake is done when the crust edges turn lightly golden and the filling is set and no longer jiggly in the center. If the top browns too quickly, cover it with foil while baking.

Nova Scotia Blueberry Cream Cake Recipe

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★★★★★

5 from 133 reviews

This Nova Scotia Blueberry Cream Cake is a delightful and beginner-friendly dessert featuring a buttery, flaky crust topped with fresh blueberries and a creamy sour cream filling. Baked to perfection, this cake offers a harmonious balance of tangy and sweet flavors, making it a perfect treat for any occasion.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Canadian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

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

Filling and Topping

• 4 cups fresh blueberries (or frozen)
• 2 cups sour cream
• ½ cup white sugar
• 2 egg yolks
• 1 tsp vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking, which helps in achieving an even bake and reduces unnecessary cooking time.
2. Prepare the Crust: Whisk together the flour, sugar, and baking powder in a medium bowl until well blended. Add the cubed butter and mix using a fork or hands until the mixture becomes crumbly but buttery in texture. Add the egg and stir until the dough just begins to come together, pressing it into the bottom of a greased springform pan to form an even crust.
3. Add the Blueberries: Spread the fresh or frozen blueberries evenly over the prepared crust. Press them slightly into the crust to let the fruit absorb some filling, ensuring a balanced bite of crust, berry, and cream in every slice.
4. Make the Filling: In a separate bowl, whisk together the sour cream, vanilla extract, sugar, and egg yolks until smooth. Pour this creamy mixture evenly over the blueberries, gently tapping the pan on the countertop if needed to settle the filling.
5. Bake the Cake: Place the pan in the preheated oven and bake for 60 minutes. The cake is done when the crust edges are lightly browned and the filling is set. Cover with foil if the top is browning too quickly. Allow the cake to cool after baking, as it will continue to firm up.
6. Remove the Cake from the Pan: Loosen the edges with an offset spatula or butter knife before releasing the springform pan. Let the cake cool completely for clean slices and serve.

Notes

• Frozen blueberries can be used directly without thawing to maintain firmness and prevent watery filling.
• If the dough feels too dry while preparing the crust, add water one tablespoon at a time until it holds together.
• Cover the cake loosely with foil if the top browns faster than the center during baking.
• Use a springform pan for easy removal and to retain the cake’s shape.
• For best texture and flavor, allow the cake to cool completely before slicing.

Keywords: Nova Scotia Blueberry Cream Cake, Blueberry dessert, Cream cake, Easy blueberry cake, Springform cake, Baking dessert, Sour cream cake