If you’re craving a dessert that’s a perfect harmony of sweet, creamy, and bursting with fresh flavor, you’ve found it in Nova Scotia’s Blueberry Cream Cake Recipe. This delightful treat captures the essence of summer blueberries wrapped in a tender, buttery cake, crowned with fluffy whipped cream. It’s not just a cake; it’s a celebration of simple ingredients coming together to create something truly unforgettable. Whether it’s for a family gathering or a cozy afternoon indulgence, this recipe brings warmth, tradition, and a touch of Canadian baking magic to your table.
Ingredients You’ll Need
Each ingredient in Nova Scotia’s Blueberry Cream Cake Recipe plays a crucial role in crafting that perfect balance of flavors and textures. From juicy blueberries adding bursts of freshness, to the creamy whipped topping lending a light, airy finish, these essentials are simple but absolutely vital for success.
- 1 ½ cups fresh or frozen blueberries: Fresh is ideal, but frozen works great too — just add them straight from the freezer to keep that beautiful color and shape.
- 1 cup granulated sugar (divided): Sweetens the cake and the whipped cream separately for balanced flavor throughout.
- ½ cup unsalted butter (softened): Adds rich, creamy moisture that helps create a tender crumb.
- 2 large eggs: Bind everything together and provide structure to the cake.
- 1 teaspoon vanilla extract: Enhances the overall aroma and depth of flavor.
- 1 ½ cups all-purpose flour: The base that forms the soft, fluffy texture.
- 1 ½ teaspoons baking powder: Leavens the cake to keep it light and airy.
- ¼ teaspoon salt: Balances sweetness and enhances the other flavors.
- ½ cup milk: Adds moisture for a tender crumb and helps combine the batter evenly.
- 1 cup heavy whipping cream: Whipped into soft peaks for that luscious, creamy topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream naturally and helps it hold firm.
- ½ teaspoon vanilla extract (for whipped cream): Adds a smooth, sweet fragrance to the cream topping.
How to Make Nova Scotia’s Blueberry Cream Cake Recipe
Step 1: Prepare the batter
Start by preheating your oven to 350°F and greasing your baking pan. The magic begins when you cream the softened butter with ¾ cup of granulated sugar. This step is key to incorporating air, which will make your cake light and fluffy. Then, beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract for a warm aromatic note that will infuse the entire cake.
Step 2: Combine dry ingredients
While your wet ingredients are looking creamy and lovely, whisk together the all-purpose flour, baking powder, and salt in a separate bowl. This dry mix ensures an even distribution of rising agents and seasoning throughout your cake batter.
Step 3: Mix wet and dry ingredients
Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. This careful folding helps preserve the airiness you created without overmixing, which could toughen the cake. Once just combined, gently fold in those beautiful blueberries. This step ensures the berries stay whole and distribute evenly without turning your batter purple.
Step 4: Bake to perfection
Pour your blueberry-studded batter into the greased pan and slide it into the oven. Bake for 35 to 40 minutes until a toothpick inserted near the center comes out clean. This classic check guarantees a perfectly cooked cake every time. Once done, let it cool completely—it’s important the cake is cool before adding the whipped cream topping to avoid melting.
Step 5: Whip the cream topping
While the cake cools, whip the heavy cream with the remaining granulated sugar, powdered sugar, and vanilla extract until soft peaks form. This silky, cloud-like topping is what transforms this simple cake into Nova Scotia’s Blueberry Cream Cake Recipe you’ll want to return to again and again.
Step 6: Assemble and chill
Spread the whipped cream over the cooled cake in an even layer. Refrigerate for at least 30 minutes before serving, allowing the flavors to meld beautifully and the cream to set just right.
How to Serve Nova Scotia’s Blueberry Cream Cake Recipe
Garnishes
A simple sprinkle of fresh blueberries, a few mint leaves, or even a light dusting of powdered sugar can elevate the look and flavor. The goal is to add fresh, natural accents that complement the cake’s creamy, fruity charm without overpowering it.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lemon curd on the side to add a zesty contrast. Freshly brewed tea or coffee completes the experience, making it perfect for any time of day.
Creative Ways to Present
Consider serving slices on rustic wooden boards for a cozy, homey vibe or individual portions in pretty glass trifle dishes layered with extra whipped cream and blueberry compote for an elegant twist. The versatility of Nova Scotia’s Blueberry Cream Cake Recipe means it can fit any occasion beautifully.
Make Ahead and Storage
Storing Leftovers
Once topped with whipped cream, store leftover cake in an airtight container in the refrigerator. It stays fresh and moist for up to 2 days, making it easy to enjoy all your favorite bites without any waste.
Freezing
The cake itself freezes well if wrapped tightly in plastic wrap and foil before baking or without the whipped cream topping. Once thawed, freshen it by whipping cream to top just before serving, preserving that signature texture and flavor.
Reheating
This cake is best served chilled or at room temperature, so reheating is generally not recommended. However, if you prefer a warmer slice, allow it to sit out until slightly softened, then add fresh whipped cream before enjoying.
FAQs
Can I use frozen blueberries in Nova Scotia’s Blueberry Cream Cake Recipe?
Absolutely! Keep the blueberries frozen and fold them directly into the batter to prevent the color from bleeding. They add the same wonderful flavor and texture as fresh berries.
What if I don’t have heavy whipping cream for the topping?
For the authentic experience of this cake, heavy cream is best as it whips nicely and holds its texture. However, you could substitute with full-fat coconut cream for a dairy-free option, though the taste will have a slight coconut nuance.
Can I make this cake gluten-free?
With some experimentation, a gluten-free all-purpose flour blend can be used in place of standard flour. Be sure to pick a blend that includes xanthan gum or another binder for the best crumb and texture.
How long does Nova Scotia’s Blueberry Cream Cake Recipe stay fresh?
When stored properly in the refrigerator, the cake will stay fresh for up to 2 days. Beyond that, the blueberries might release more juice, and the whipped cream topping could lose its structure.
Can I add a lemon zest to the cake batter?
Yes! Adding a pinch of lemon zest is a popular tip that enhances the cake’s flavor and complements the natural tartness of the blueberries beautifully.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug from the heart of Canadian baking, Nova Scotia’s Blueberry Cream Cake Recipe is your go-to. It’s approachable yet impressive, fresh yet comforting, and forever a crowd-pleaser. I can’t wait for you to bake it, share it, and make it one of your own beloved favorites.
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Nova Scotia’s Blueberry Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Nova Scotia’s Blueberry Cream Cake is a delightful Canadian dessert featuring a moist blueberry-studded cake topped with luscious whipped cream. Perfectly balanced between sweet and creamy, this cake highlights fresh or frozen blueberries folded into a tender buttery batter, then baked to golden perfection. Finished with vanilla-scented whipped cream, it’s best served chilled for a refreshing treat any time of the year.
Ingredients
Cake
- 1 ½ cups fresh or frozen blueberries
- 1 cup granulated sugar, divided
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round or square baking pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and ¾ cup of granulated sugar until the mixture is light in color and fluffy in texture.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon of vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently to combine without overmixing.
- Fold in blueberries: Carefully fold in the fresh or frozen blueberries, making sure they are evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before adding the whipped cream topping.
- Prepare whipped cream: In a chilled bowl, whip the heavy cream with the remaining ¼ cup granulated sugar, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until soft peaks form.
- Top and chill: Spread the whipped cream evenly over the cooled cake. Refrigerate the finished cake for at least 30 minutes before serving to allow flavors to meld and texture to set.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent the cake from becoming soggy.
- For extra brightness and flavor in the cake, consider adding a pinch of fresh lemon zest to the batter.
- This cake is best served chilled and should be consumed within 2 days for optimal freshness and taste.
