This Nova Scotia Blueberry Cream Cake combines fresh blueberries, a buttery crust, and a creamy sour cream filling for the ultimate summer dessert.
Every summer, like clockwork, my family would pack up the car and drive out to a little roadside farm that sold fresh, just-picked blueberries. There was something magical about those trips—sticky fingers, purple-stained lips, and baskets so full we’d be eating blueberries for weeks.
But the real magic happened back in the kitchen. My mom would turn those berries into the most incredible desserts, but this cake? This one was special. It wasn’t flashy or fussy—just a simple, rustic, creamy blueberry cake that somehow tasted like all the best parts of summer wrapped into one bite.
The best part? It’s as easy as it is delicious. If you love buttery crusts, juicy blueberries, and a creamy, slightly tangy filling, you need this cake in your life.
Why You’ll Love This Nova Scotia Blueberry Cream Cake Recipe?
- No fancy ingredients – Just simple pantry staples and fresh blueberries.
- Minimal effort, big flavor – The crust, filling, and berries come together so easily.
- Perfect balance of flavors – Buttery crust, tart berries, and creamy filling? Yes, please.
- Great for any occasion – Casual dessert? Holiday gathering? Midnight snack? All of the above.
- Gets better overnight – If you have the patience to wait, the flavors deepen even more.
Ingredient Notes:
This cake keeps things simple but effective—every ingredient plays its part perfectly.
- All-Purpose Flour – The backbone of that soft-yet-sturdy crust.
- Cold Butter – This is the secret to a flaky, melt-in-your-mouth base. Cut it into cubes and keep it cold!
- Egg – Helps bind the crust together and adds a little richness.
- Fresh Blueberries – The absolute star of the show. If you can get your hands on wild Nova Scotia blueberries, even better.
- Sour Cream – This gives the filling that luxuriously creamy texture with a little tang to balance the sweetness.
- Vanilla Extract – A touch of warmth that ties all the flavors together.
- Sugar – Just enough to enhance the berries without overpowering their natural sweetness.
- Baking Powder – Helps keep the crust from being too dense.
How To Make Nova Scotia Blueberry Cream Cake?
Step 1: Prep the Oven & Pan
First things first—set your oven to 375°F and grease a 9-inch springform pan so your cake doesn’t stick. No one likes fighting with a pan when all they want is dessert.
Step 2: Make the Crust
In a mixing bowl, whisk together the flour, sugar, and baking powder. Then grab your cold butter and cut it into the dry ingredients with a fork, pastry cutter, or (let’s be real) your hands. You’re looking for a coarse, crumbly texture.
Crack in the egg and mix until it forms a soft dough. Press it into the springform pan, making sure it’s even.
Step 3: Add the Blueberries
Now, for the fun part—dump in those fresh blueberries. All four cups. It looks like a lot, but trust me, you want every bite packed with juicy berries.
Step 4: Make the Creamy Filling
In a bowl, whisk together the sour cream, sugar, egg yolks, and vanilla extract until smooth. Pour this rich, creamy mixture over the blueberries, spreading it out evenly.
Step 5: Bake Until Golden
Pop the cake into the preheated oven and bake for 60 minutes until the edges are lightly golden and set.
Let the cake cool in the pan for at least 15 minutes before removing the springform ring. If you can, wait until it’s completely cool—the filling sets up beautifully when chilled.
Want To Save This Recipe?
Storage Options:
Refrigerator:
Store in an airtight container for up to 4 days—though, let’s be real, it probably won’t last that long.
Freezer:
Want to save some for later? Wrap slices tightly in plastic wrap and freeze for up to 2 months.
Reheating Tips:
- Cold is amazing (almost cheesecake-like).
- Room temperature is perfect for soft, creamy bites.
- Warm it in the microwave for 10-15 seconds for an extra gooey treat.
Variations and Substitutions:
Feeling creative? Try these twists:
- No Fresh Blueberries? – Frozen works too! Just don’t thaw them first.
- Lemon Twist – Add lemon zest to the filling for a pop of citrus.
- Graham Cracker Crust – Swap the crust for a graham cracker base for an even easier version.
- Dairy-Free? – Use coconut cream instead of sour cream for a dairy-free take.
What to Serve with Nova Scotia Blueberry Cream Cake?
This cake is amazing on its own, but if you want to level it up:
- A scoop of vanilla ice cream – Cold, creamy perfection.
- Fresh Whipped Cream – Light, airy, and classic.
- A drizzle of lemon curd – Bright, tangy, and totally addictive.
- A cup of hot coffee or tea – Because cake is always better with a warm drink.
Frequently Asked Questions:
Can I use frozen blueberries?
Yep! Just don’t thaw them first, or they’ll release too much liquid.
Can I swap the sour cream for Greek yogurt?
Absolutely! It’ll be a little tangier, but still delicious.
Can I add a streusel topping?
Ohhh, yes. A mix of butter, sugar, and flour sprinkled on top would be chef’s kiss.
If you love easy, rustic, melt-in-your-mouth desserts, this Nova Scotia Blueberry Cream Cake needs to be on your baking list.
It’s sweet, creamy, packed with juicy blueberries, and basically tastes like summer in a cake.
So what do you think? Are you making this today? Let me know in the comments!
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
3 Responses
Very simple to make. Delicious.
Shockingly simple to make! A total hit with everyone! Recommend refrigerating it after it’s cooled down and serving it cold.
I have a feeling this might be my new go to dessert recipe!
Question for Bitty:
Could I substitute the sour cream for yogurt?
Yes, you can absolutely substitute Greek yogurt for sour cream in this recipe! It will give the cake a slightly tangier taste, but it will still work beautifully. Greek yogurt can also add a bit more creaminess and protein to the dish, so it’s a great swap if you’re looking for a healthier alternative. Just keep in mind that it might be a bit thicker than sour cream, so you may want to stir it a little bit more to make sure it mixes well. Enjoy your baking!