Nova Scotia Blueberry Cream Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
