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–+ servings
Nova Scotia Blueberry Cream Cake

Deliciously Easy Nova Scotia Blueberry Cream Cake Recipe

This Nova Scotia Blueberry Cream Cake is a delightful balance of creamy filling and fresh blueberries, perfect for impressing at gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Canadian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour Whole wheat flour can add extra fiber.
  • 0.5 cups Sugar Brown sugar offers a richer flavor.
  • 1 tbsp Baking Powder Check freshness for best results.
  • 0.5 cups Butter Use unsalted for better control over saltiness.
  • 1 large Egg A flax egg is a great vegan substitute.
For the Filling
  • 2 cups Fresh Blueberries Frozen blueberries can be used directly.
  • 1 cups Sour Cream Greek yogurt makes a perfect alternative.
  • 1 tsp Vanilla Extract Opt for pure extract for optimal taste.
  • 3 large Egg Yolks Can be replaced with silken tofu for a vegan version.

Equipment

  • springform pan
  • Mixing bowl
  • Whisk
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and prepare your springform pan by greasing it lightly.
  2. In a large mixing bowl, whisk together flour, sugar, and baking powder. Add cold, cubed butter, mixing until the mixture resembles coarse crumbs. Incorporate the egg and blend until the dough holds together. Press the mixture into the prepared pan, forming a crust.
  3. Spread fresh blueberries evenly over the crust, pressing them down gently.
  4. In a separate bowl, whisk together sour cream, vanilla extract, sugar, and egg yolks until smooth. Pour the filling over the blueberries.
  5. Bake the cake for about 60 minutes, until the edges are lightly browned and the filling is set. Cover with aluminum foil if browning too quickly.
  6. Allow the cake to cool in the pan for at least 15 minutes before releasing it from the springform pan. Let it cool completely on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Chill the butter for a flaky texture and avoid overmixing the crust ingredients. Use frozen blueberries if fresh are unavailable. Allow the cake to cool completely for a better presentation.

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