Nova Scotia Blueberry Cream Cake – This Nova Scotia Blueberry Cream Cake Recipe. Is a delightful dessert. That beautifully blends the tanginess of sour cream. With the sweetness of fresh blueberries. All atop a buttery crust. It’s the perfect treat. To serve at gatherings. Or as a special weekend dessert. With just a few simple ingredients. And steps. You can create a stunning cake. That’s sure to impress!
The first time I made this cake. It was an instant hit. In my household. My husband and kids. Couldn’t get enough of it. The combination of the creamy filling. And the burst of blueberries. With every bite. Had them coming back for seconds. And even thirds! This cake quickly became. A family favorite. And now it’s a staple dessert. Whenever blueberries are in season.
What makes this Nova Scotia Blueberry Cream Cake truly stands out?
This recipe stands out. For its simplicity. And flavor. The buttery crust. Provides the perfect foundation. For the rich and creamy filling. While the blueberries. Add a pop of natural sweetness. What makes this cake unique? Is its versatility. You can enjoy it warm or cold. And it pairs beautifully. With a dollop of whipped cream. Or a scoop of vanilla ice cream.
What You Need To Make This Nova Scotia Blueberry Cream Cake Recipe?
All-purpose flour: This forms the base of your crust. Giving it that perfect balance of sturdiness. And tenderness. Make sure to sift the flour. To avoid any lumps. Ensuring a smooth texture.
Sugar: A little sweetness goes a long way in this recipe. Especially in the crust. And the filling. It balances the tanginess of the sour cream. And enhances the natural sweetness of the blueberries.
Baking powder: This helps the crust rise slightly. Giving it a light. And crumbly texture. Just a touch. But it makes a big difference.
Butter: Cold, cubed butter is key. For a flaky crust. As the butter melts in the oven. It creates little pockets of air. Resulting in a deliciously crisp texture.
Egg: The egg binds the crust together. Adding richness. And helping it. Hold its shape as it bakes.
Blueberries: The star of the show! Whether you’re using fresh or frozen. These little berries burst. With flavor and color. Creating a beautiful contrast. Against the creamy filling.
Sour cream: Adds a creamy, tangy richness to the filling. Balancing the sweetness of the sugar. And the tartness of the blueberries.
Vanilla extract: A touch of vanilla. Enhances the overall flavor. Adding warmth and depth. To the creamy filling.
Egg yolks: These give the filling a rich, custard-like texture. Helping to set it just right.
Steps To Make Nova Scotia Blueberry Cream Cake:
Step 1: Preheat the oven to 375°F. And grease a springform pan.
Make the Crust:
Step 2: In a medium bowl. Whisk together the flour, sugar, and baking powder. Until well combined.
Step 3: Add the cold, cubed butter. To the dry mixture. Use a fork or your hands to blend it in. Until the mixture becomes crumbly.
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Step 4: Add the egg. And mix. Until a dough forms. Then press the dough evenly. Into the bottom of your prepared pan.
Prepare the Filling:
Step 5: Evenly spread the blueberries. Over the crust.
Step 6: In a separate bowl. Whisk together the sour cream. With sugar, egg yolks, and vanilla extract. Until smooth.
Step 7: Pour the mixture over the blueberries. Spreading it evenly.
Bake:
Step 8: Bake in the preheated oven for 60 minutes. Or until the edges of the cake. Are lightly browned.
Step 9: Once baked, remove from the oven. And allow the cake to cool completely.
Step 10: Run a butter knife. Or an offset spatula. Around the edges of the cake. To loosen it from the pan before serving.
Tip:
For an even more flavorful twist. Try adding a bit of lemon zest. To the filling. The bright citrus notes. Complement the blueberries perfectly. Adding an extra layer of freshness. Also, if you’re a texture lover. Consider sprinkling a handful of sliced almonds on top before baking. They’ll toast up beautifully in the oven. Adding a satisfying crunch. To each bite. Lastly, let the cake cool completely before slicing. To ensure clean, sharp edges. This will make your dessert. Look as good as it tastes!
Frequently Asked Questions:
Can I use frozen blueberries?
Yes. Frozen blueberries work perfectly. In this recipe. Just make sure to thaw. And drain them well. To avoid excess moisture in the cake.
Can I substitute the sour cream with Greek yogurt?
Absolutely! Greek yogurt is a great alternative. And will give you a slightly tangier flavor. With the same creamy texture.
How should I store the cake?
Store the cake in an airtight container. In the refrigerator for up to 3 days. It’s delicious served cold. Or at room temperature!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Nova Scotia Blueberry Cream Cake Recipe
Ingredients
Crust:
- 1 ½ c of all-purpose flour
- ½ c of granulated sugar
- 1 ½ teaspoons of baking powder
- ½ c of butter cold and cubed
- 1 egg
Filling:
- 4 c of fresh blueberries
- 2 c of sour cream
- ½ c of sugar
- 2 egg yolks
- 1 teaspoon of vanilla extract
Instructions
- Preheat Oven: Set your oven to 375°F. And allow it to preheat.
- Prepare the Crust: In a medium-sized bowl. Whisk the flour, sugar, and baking powder together. Until well blended. Cut the butter into small cubes. Then work it into the dry ingredients. Using a fork or your hands. Until the mixture becomes crumbly. Add the egg. And mix. Until the dough starts to come together. Gently press the dough. Into a greased springform pan. Ensuring it forms an even layer.
- Prepare the Filling: Evenly distribute the blueberries. Over the crust. In a separate bowl. Combine the sour cream, vanilla extract, sugar, and egg yolks. Mix well. Then pour this mixture. Over the blueberries. Spreading it evenly.
- Bake the Cake: Place the pan. In the preheated oven. And bake for about 60 minutes. Or until the edges of the cake. Are lightly browned. Once done, remove the cake from the oven. And allow it to cool. Use an offset spatula. Or butter knife. To gently loosen the edges of the cake. From the sides of the pan.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
