Oh my goodness, let me tell you about the *best Nova Scotia blueberry cream cake*! This cake is like a warm hug on a plate, bursting with juicy blueberries and that rich, creamy texture that makes every bite feel like a little piece of heaven. I remember the first time I whipped this up for a summer gathering. The kitchen filled with the sweet scent of blueberries baking away, and honestly, my friends couldn’t get enough of it! It’s super easy to make, and the way those blueberries pop with flavor against the buttery cake? Absolutely divine! Trust me, you’ll want to keep this recipe close for all your dessert cravings!
Ingredients for the Best Nova Scotia Blueberry Cream Cake
Gather these simple, fresh ingredients to make your cake shine! Trust me, using the best quality ingredients makes a world of difference in flavor.
- 2 cups fresh blueberries: Make sure they’re plump and juicy! Fresh is key here for that burst of flavor.
- 1 cup all-purpose flour: This will help give your cake that lovely structure.
- 1 cup granulated sugar: Sweetness is essential, and it helps create that light, fluffy texture.
- 1/2 cup unsalted butter, softened: You want it soft so it creams beautifully with the sugar—no lumps allowed!
- 1/2 cup heavy cream: This adds richness and moisture, making every bite creamy and dreamy.
- 3 large eggs: They bind everything together and give your cake a nice lift.
- 1 teaspoon vanilla extract: A splash of vanilla elevates the flavor, making it irresistible!
- 1 teaspoon baking powder: This is your leavening agent, helping the cake rise perfectly.
- 1/2 teaspoon salt: Just a pinch to balance out the sweetness and enhance all the flavors.
How to Prepare the Best Nova Scotia Blueberry Cream Cake
Alright, let’s get that oven preheating and dive into making this delicious cake! Follow these steps, and I promise you’ll have a blueberry masterpiece in no time!
Preheat and Prepare
First things first, go ahead and preheat your oven to 350°F (175°C). This is crucial for getting that perfect rise! While that’s warming up, grab your cake pan and grease it with a bit of butter or cooking spray. You want to make sure your cake slides out easily once it’s baked—trust me, you don’t want any sticky situations!
Creaming the Butter and Sugar
Now, in a large mixing bowl, combine your softened butter and granulated sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy—this usually takes about 3-5 minutes. You want to see a lovely pale color, which means you’ve incorporated plenty of air. Oh, and that smell? Pure bliss!
Mixing in the Eggs and Vanilla
Next up, it’s egg time! Add your eggs one at a time, mixing well after each addition. This step is super important because it helps your cake achieve that nice, airy texture. Once all the eggs are in, splash in the vanilla extract and mix until everything is well combined. Just imagine that rich aroma wafting through your kitchen!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these dry ingredients first ensures that the baking powder is evenly distributed, which is key for even rising. You don’t want any surprises in your cake, right?
Alternating Ingredients
Now for the fun part! Gradually add the dry mixture to your wet ingredients, alternating with the heavy cream. I like to start with the flour mixture, then add some cream, and keep alternating until everything is just combined. Be gentle here—overmixing can lead to a dense cake, and we want it light and fluffy!
Folding in Blueberries
Finally, it’s time to fold in those gorgeous blueberries! Use a spatula to gently fold them into the batter, being careful not to crush them. You want those beautiful bursts of blueberry flavor throughout the cake. It’s like little jewels waiting to surprise you with every bite!
Baking the Cake
Pour your batter into the prepared cake pan and smooth the top with a spatula. Pop it in the oven and let it bake for about 30-35 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, you’re golden! Once baked, let the cake cool in the pan for a bit before transferring it to a wire rack to cool completely. Patience is key here, but oh, it’s worth the wait!
Why You’ll Love This Recipe
Oh, where do I even begin? This *best Nova Scotia blueberry cream cake* is an absolute joy to make and even more delightful to eat! First off, the preparation is super quick—who doesn’t love a delicious cake that comes together in just about 15 minutes of hands-on time? You’ll find that this beauty bakes up beautifully, with a golden top and a soft, inviting interior that’s just waiting to be devoured.
And let’s talk about flavor! The combination of fresh blueberries and that rich, creamy texture is simply heavenly. Each bite is a perfect balance of sweetness and tang, with those juicy blueberries bursting with flavor. You honestly can’t go wrong here! Plus, it’s versatile—whether you serve it as a simple dessert or dress it up with whipped cream for a special occasion, it always impresses. Trust me, once you try this cake, it’ll be a go-to in your baking repertoire!
Tips for Success
To make sure your *best Nova Scotia blueberry cream cake* turns out absolutely perfect, here are some pro tips that I swear by!
- Use Fresh Blueberries: This is key! Fresh blueberries not only taste better, but they also hold their shape during baking. Frozen berries can add too much moisture and might cause your cake to be soggy.
- Room Temperature Ingredients: Make sure your butter, eggs, and cream are at room temperature before you start. This helps everything mix together more smoothly and results in a fluffier cake.
- Don’t Overmix: When you combine the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to a dense cake, and nobody wants that! We’re aiming for light and airy here!
- Cool Completely: Allow your cake to cool completely before serving or frosting. This helps it set properly, so it doesn’t fall apart when you slice into it. Patience is a virtue, my friend!
- Dress It Up: For an extra touch, serve your cake with a dollop of whipped cream or a scoop of vanilla ice cream. It takes the deliciousness to a whole new level!
Follow these tips, and you’ll be well on your way to impressing everyone with your baking skills! Enjoy every moment of it!
Nutritional Information
Curious about the nutritional side of this delicious *best Nova Scotia blueberry cream cake*? Here’s an estimated breakdown to help you keep track of what you’re enjoying. Remember, these values can vary based on specific ingredients used, but this will give you a good idea!
- Serving Size: 1 slice
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 20g
- Protein: 4g
This cake is a delightful treat, so enjoy it in moderation! It’s the perfect way to satisfy your sweet tooth while indulging in some fresh blueberries and creamy goodness!
FAQ Section
Can I use frozen blueberries?
While I always recommend fresh blueberries for the *best Nova Scotia blueberry cream cake*, you can use frozen ones in a pinch! Just keep in mind that they tend to release more moisture as they bake, which might make your cake a bit denser. If you go this route, I suggest tossing the frozen blueberries in a little flour before folding them into the batter. This can help absorb some of that extra moisture and prevent clumping!
How should I store leftovers?
To maintain the freshness of your leftover cake, store it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, it’s best to refrigerate it, where it can last for about a week. Just be sure to let it come to room temperature before serving to enjoy that lovely softness!
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making ahead of time. You can bake it a day or two in advance, just ensure it’s completely cooled before wrapping it tightly in plastic wrap and storing it in the fridge. If you want to freeze it, double wrap your cooled cake in plastic wrap and then in aluminum foil. It’ll stay good for up to 2 months! Just thaw it overnight in the fridge when you’re ready to serve, and you’ll have a delightful dessert waiting for you!
Serving Suggestions
Now that you’ve whipped up this delicious *best Nova Scotia blueberry cream cake*, let’s talk about how to serve it for maximum enjoyment! Trust me, a little extra love goes a long way when it comes to dessert.
- Whipped Cream: A classic pairing! A generous dollop of freshly whipped cream on top adds a light and airy touch that perfectly complements the rich, creamy cake.
- Vanilla Ice Cream: Oh wow, this is a match made in dessert heaven! The creamy, cold ice cream melts slightly on the warm cake, creating a delightful contrast that you won’t be able to resist.
- Fruit Compote: Drizzle some homemade or store-bought blueberry compote over the cake for an extra burst of flavor. It enhances the blueberry goodness and adds a lovely, glossy finish!
- Cream Cheese Frosting: For a richer twist, try spreading a light layer of cream cheese frosting on top. The tanginess pairs beautifully with the sweetness of the cake!
- Fresh Berries: Scatter some fresh blueberries or raspberries around the plate for a pop of color and freshness. It makes the presentation stunning and adds a refreshing bite!
These serving suggestions are all about enhancing your experience and making that *best Nova Scotia blueberry cream cake* shine even brighter. Enjoy every delicious bite!
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Best Nova Scotia Blueberry Cream Cake: 5 Irresistible Tips
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy dessert featuring fresh blueberries and a rich cream cake.
Ingredients
- 2 cups fresh blueberries
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the wet mixture, alternating with heavy cream.
- Gently fold in blueberries.
- Pour batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh blueberries for best flavor.
- Allow the cake to cool completely before frosting.
- This cake pairs well with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry cake, cream cake, dessert recipe, Nova Scotia cake
