Oh my goodness, I can’t wait to share this Nova Scotia blueberry cream cake recipe with you! This dessert is like a sweet hug on a plate, bursting with fresh blueberries and topped with a dreamy cream that makes every bite feel special. Every time I make it, I’m transported back to those sunny afternoons spent picking berries in the fields of Nova Scotia. Trust me, there’s just something magical about the combination of fluffy cake and luscious cream that makes it a favorite at gatherings. Whether it’s a birthday celebration or just a cozy family dinner, this cake steals the show and leaves everyone wanting more!

Ingredients List

To whip up this Nova Scotia blueberry cream cake, you’ll need a handful of simple ingredients that come together beautifully. Here’s what you’ll gather:

• 2 cups all-purpose flour (make sure to spoon and level it for accuracy)
• 1 cup sugar (granulated, for that perfect sweetness)
• 1/2 cup unsalted butter (softened to room temperature, so it creams nicely)
• 3/4 cup milk (I usually go for whole milk for creaminess)
• 2 large eggs (at room temperature for better mixing)
• 2 teaspoons baking powder (this helps the cake rise and become fluffy)
• 1 teaspoon vanilla extract (for that lovely aromatic flavor)
• 1 cup fresh blueberries (the star of the show, bursting with flavor)
• 1 cup heavy cream (to make that luscious topping)
• 2 tablespoons powdered sugar (to sweeten the cream just a bit)

Gather these ingredients, and you’ll be well on your way to a delicious cake that everyone will adore!

How to Prepare Nova Scotia Blueberry Cream Cake

Let’s dive into making this delightful Nova Scotia blueberry cream cake! Follow these steps, and you’ll have a beautiful cake that’s sure to impress.

Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This is crucial because you want your cake to rise perfectly as soon as it goes in. While the oven heats up, grab a 9-inch round cake pan and grease it with a bit of butter or non-stick spray. You could also line the bottom with parchment paper for easier removal later. Trust me, it’s worth the extra step!

Creaming the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed. You want to mix it until it’s light and fluffy, about 3-5 minutes. This step is so important because it incorporates air into the batter, giving your cake that beautiful texture. If you’re unsure, it should look pale and fluffy—don’t rush this part!

Combining Ingredients

Next, add in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract. In a separate bowl, whisk together the flour and baking powder. Now, here’s the fun part: gradually add the dry ingredients to your creamed mixture, alternating with the milk. So, start with a third of the dry mix, then add half the milk, and repeat until everything is combined. This method keeps your batter smooth and prevents lumps!

Adding Blueberries and Baking

Now for the star of the show! Gently fold in the fresh blueberries with a spatula, being careful not to break them. Once that’s done, pour the batter into your prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Ooh, the smell will be heavenly!

Preparing the Cream Topping

While the cake cools, let’s whip up that luscious cream topping! In a clean bowl, beat the heavy cream with an electric mixer until it starts to thicken. Then, add the powdered sugar and continue whipping until soft peaks form. Once your cake has cooled completely, spread the whipped cream over the top, creating a beautiful layer that complements the blueberries. It’s the perfect finishing touch!

Why You’ll Love This Recipe

This Nova Scotia blueberry cream cake isn’t just delicious; it’s a showstopper! Here’s why you’ll want to make it again and again:

• Fresh blueberries bring a burst of flavor that’s simply irresistible.
• The creamy topping adds a luxurious touch that elevates every slice.
• It’s easy to prepare, making it perfect for both novice and experienced bakers.
• This cake is a crowd-pleaser at gatherings, leaving everyone asking for the recipe!
• It’s incredibly versatile—enjoy it as a dessert or with your afternoon tea for a sweet treat.

Honestly, once you take that first bite, you’ll understand why this cake is so loved!

Tips for Success

To ensure your Nova Scotia blueberry cream cake turns out perfectly, here are some pro tips that I’ve learned along the way:

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature; this helps create a smooth batter and better texture.
• Don’t Overmix: When folding in the blueberries, be gentle! Overmixing can break them and turn your batter blue.
• Baking Time: Keep an eye on your cake in the last few minutes. Ovens can vary, so start checking for doneness a couple of minutes early.
• Chill the Cream: For an even fluffier whipped cream, chill your mixing bowl and beaters before whipping.
• Let it Cool: Always let your cake cool completely before frosting. This prevents the cream from melting and sliding off!

With these tips in your back pocket, you’ll be on your way to baking a show-stopping cake that everyone will rave about!

Nutritional Information

Here’s the estimated nutritional breakdown for a slice of this delightful Nova Scotia blueberry cream cake:

• Calories: 350
• Fat: 18g
• Protein: 4g
• Carbohydrates: 40g
• Sugar: 20g
• Sodium: 150mg

Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy your cake guilt-free!

FAQ Section

Here are some common questions I get about this Nova Scotia blueberry cream cake, along with my answers to help you out:

Can I use frozen blueberries?
Absolutely! Just make sure to thaw and drain them before adding to the batter. This helps prevent excess moisture in your cake.

How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cream topping may lose some fluffiness, but the flavor will still be amazing!

Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and frost it just before serving for the best texture.

What can I substitute for heavy cream?
If you need a lighter option, you can use whipped topping or even a dairy-free alternative like coconut cream!

Storage & Reheating Instructions

Storing your Nova Scotia blueberry cream cake properly is key to keeping it fresh and delicious! If you have any leftovers, cover the cake with plastic wrap or store it in an airtight container in the refrigerator. It should stay good for about 3 days, although I recommend enjoying it sooner for the best taste. If you find yourself with leftover whipped cream, keep it in a separate container and use it within a day or two.

As for reheating, you can enjoy this cake cold or at room temperature. If you prefer it warm, pop a slice in the microwave for just 10-15 seconds. Be careful not to overheat it, as you want to maintain that lovely cream topping and fluffy texture. Happy indulging!

Serving Suggestions

This Nova Scotia blueberry cream cake is delightful on its own, but pairing it with a few extras can elevate your dessert experience! I love serving it alongside a hot cup of Earl Grey tea or a refreshing glass of lemonade. A scoop of vanilla ice cream or a dollop of extra whipped cream also makes for a heavenly combination. Enjoy it as a sweet finale to a lovely meal or at an afternoon gathering with friends!

Nova Scotia Blueberry Cream Cake: 5 Reasons to Indulge

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• Author: Julia marin
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Nova Scotia blueberry cream cake is a delightful dessert featuring fresh blueberries and a rich cream filling.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter
• 3/4 cup milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 cup heavy cream
• 2 tablespoons powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and vanilla, mixing well.
4. In a separate bowl, combine flour and baking powder.
5. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
6. Fold in the blueberries gently.
7. Pour batter into a greased cake pan.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let the cake cool before frosting.
10. Whip the heavy cream with powdered sugar until soft peaks form.
11. Spread whipped cream over the cooled cake.

Notes

• Use fresh blueberries for the best flavor.
• Store leftovers in the refrigerator.
• This cake pairs well with a cup of tea.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Canadian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 20g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Keywords: Nova Scotia blueberry cream cake