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Olivia

Nova Scotia Blueberry Cream Cake: A Delightful Recipe!

A delightful Nova Scotia Blueberry Cream Cake, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Canadian
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh blueberries or frozen, thawed
  • 1 cup granulated sugar divided
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon lemon zest

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, combine the blueberries with 1/4 cup of granulated sugar. Gently toss to coat and set aside.
  3. In a large bowl, cream together the softened butter and remaining 3/4 cup of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
  5. Fold in the blueberries gently to avoid breaking them. Pour the batter into the prepared cake pan and spread evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. While the cake cools, whip the heavy cream with powdered sugar and lemon zest until soft peaks form.
  8. Once the cake is completely cool, spread the whipped cream over the top. Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • For a lighter version, substitute half of the heavy cream with Greek yogurt.
  • Add a sprinkle of cinnamon to the batter for an extra flavor twist.
  • For a more decadent dessert, drizzle with a homemade blueberry sauce made from simmering additional blueberries with sugar and lemon juice.

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