nova scotia blueberry cream cake recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best nova scotia blueberry cream cake recipe

Nova Scotia Blueberry Cream Cake is a delightful dessert that holds a special place in my heart and on my family’s dessert table. This traditional Canadian treat combines the tangy sweetness of wild blueberries with the rich, velvety cream that makes it a perfect summer dessert.

I first discovered this cake when I visited Nova Scotia and it instantly became a favorite. My kids love it because it’s not too sweet, and the wild blueberries give it a unique, slightly tart flavor that’s refreshing.

This cake is perfect for any occasion, from a family gathering to a simple weeknight treat. It’s a great way to enjoy the health benefits of blueberries, which are packed with antioxidants and vitamins.

Nova Scotia Blueberry Cream Cake

4.7 from 749 votes

A classic Nova Scotia dessert featuring wild blueberries in a creamy, velvety cake. This cake is perfect for summer gatherings and offers a delightful balance of flavors.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened
1 cup buttermilk
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2 cups fresh blueberries

For the Cream Filling

1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 9-inch round cake pan.
3In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer, don’t overmix.
4Add the eggs one at a time, beating well after each addition.
5Stir in the vanilla extract.
6In another bowl, combine the flour, baking powder, baking soda, and salt.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Fold in the blueberries gently.
9Pour the batter into the prepared cake pan and smooth the top with a spatula.
10Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12While the cake is cooling, prepare the cream filling.
13In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
14Once the cake is completely cool, spread the cream filling over the top and sides of the cake.

🔧Equipment

Mixing bowls
Electric mixer
9-inch round cake pan
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can use low-fat buttermilk and reduce the amount of sugar in the cake. You can also use non-dairy milk and vegan butter to make the cake vegan-friendly.

Watch Video Of How Nova Scotia Blueberry Cream Cake Works

Nova Scotia Blueberry Cream Cake is a versatile dessert that can be enjoyed at any time of the year. It’s perfect for family gatherings, potlucks, or even a simple weeknight treat.

The cake can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. If you need to reheat it, just let it sit at room temperature for about 30 minutes before serving.

You can garnish it with fresh blueberries or a dusting of powdered sugar for a lovely presentation.

❓ Frequently Asked Questions About Nova Scotia Blueberry Cream Cake

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. However, if you do, you should thaw them and drain off any excess liquid before folding them into the batter. You might need to add a bit more flour to compensate for the extra moisture.

Can I make the cake ahead of time?

Yes, you can make the cake a day ahead. Just store it in the refrigerator until you’re ready to serve. The cream filling can be made separately and stored in the fridge, just spread it on the cake when ready to serve.

Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving. Add the cream filling fresh if you need to.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend instead of all-purpose flour. Make sure to check the package instructions for any adjustments in liquid or baking time.

Can I add other fruits to the cake?

Yes, you can add other fruits like raspberries or strawberries. Just make sure to adjust the amount of sugar in the cake to compensate for the natural sweetness of the fruits.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts