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
Scale
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.
