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Nova Scotia Blueberry Cream Cake is a delightful dessert that captures the essence of summer with every bite. This cake is a true celebration of the region’s abundant blueberry harvest, showcasing the juicy, sweet-tart fruit that has gained popularity not only for its flavor but also for its nutritional benefits. The combination of moist cake and creamy whipped topping creates a perfect balance of textures that is both refreshing and satisfying. Whether you’re hosting a garden party, celebrating a special occasion, or simply indulging yourself, this cake is sure to impress.

Nova Scotia Blueberry Cream Cake

A delightful twist on a classic dish.
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Ingredients
  

2 cups fresh blueberries (plus extra for garnish)

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup whole milk

1 cup heavy cream

2 tablespoons powdered sugar

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    Prepare Blueberries: In a medium bowl, toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.

        Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until well incorporated.

          Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.

            Mix Wet and Dry Ingredients: Gradually add the dry mixture to the creamed mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined.

              Fold in Blueberries: Gently fold in the floured blueberries and lemon zest. Be careful not to overmix.

                Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove from the oven and cool in the pan for 10 minutes. Then, turn out the cake onto a wire rack to cool completely.

                    Prepare the Cream Topping: In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form.

                      Assemble the Cake: Once the cake is completely cool, slice it in half horizontally to create two layers. Spread a generous amount of whipped cream on the top of the first layer, and scatter some fresh blueberries on top.

                        Combine Layers: Place the second cake layer on top and spread more whipped cream on top of the cake. Decorate with additional blueberries and lemon zest if desired.

                          Serve and Enjoy: Slice the cake and serve chilled or at room temperature. Enjoy your delicious Nova Scotia Blueberry Cream Cake!

                            Prep Time: 20 mins | Total Time: 1 hr | Servings: 8-10