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Nova Scotia Blueberry Cream Cake Recipe

Nova Scotia Blueberry Cream Cake Recipe
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★★★★★

5.1 from 28 reviews

This Nova Scotia Blueberry Cream Cake is a delightful dessert featuring a buttery crumb crust layered with fresh blueberries and a rich, creamy sour cream filling. Perfectly baked to a golden finish, it balances tart and sweet flavors in every bite, offering a classic treat inspired by Canadian summer berries.

Ingredients

Scale

Crust:

  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 ½ tsp baking powder
  • ½ cup butter, cold and cubed
  • 1 egg

Filling:

  • 4 cups fresh blueberries
  • 2 cups sour cream
  • ½ cup white sugar
  • 2 egg yolks
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the cake.
  2. Make the Crust: In a medium bowl, whisk together the all-purpose flour, sugar, and baking powder. Cut the cold butter into small cubes and blend it into the dry ingredients with a fork until the mixture becomes crumbly. Add in the egg and mix until a dough forms. Press this dough evenly into the bottom of a greased springform pan, creating an even base.
  3. Add Blueberries: Spread the fresh blueberries evenly over the pressed crust, making sure they cover the entire surface.
  4. Prepare the Filling: In a separate bowl, combine the sour cream, white sugar, egg yolks, and vanilla extract. Whisk these ingredients together until smooth and well incorporated.
  5. Assemble and Bake: Pour the sour cream mixture evenly over the blueberries on the crust. Place the springform pan in the oven and bake for about 60 minutes or until the edges of the cake turn lightly browned and the filling is set.
  6. Cool and Serve: Allow the cake to cool completely before removing it from the springform pan. This helps the cake set properly and improves slicing.

Notes

  • Use fresh blueberries for the best flavor, but frozen can be used if fresh are not available; just thaw and drain excess liquid before using.
  • Ensure the butter is cold when blending into the dry ingredients to achieve a crumbly texture in the crust.
  • Letting the cake cool completely before serving prevents it from falling apart when sliced.
  • This cake can be stored in the refrigerator for up to 3 days.
  • For a thicker crust, you can increase the butter by an additional 2 tablespoons.

Nutrition

Keywords: Nova Scotia Blueberry Cream Cake, blueberry dessert, Canadian dessert, cream cheese cake, springform cake

Find it online: https://nayabaker.com/nova-scotia-blueberry-cream-cake-recipe/