Description
This Nova Scotia Blueberry Cream Cake is a delightful combination of a buttery cake base, juicy blueberries, and a luscious sour cream topping. It’s the perfect dessert for any occasion—easy to make, rich in flavor, and incredibly satisfying. Serve it warm or chilled, and enjoy a slice of this Canadian classic with a cup of tea or coffee!
Ingredients
Scale
For the Cake Base
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking powder
- ½ cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
For the Blueberry Layer
- 4 cups fresh blueberries
For the Cream Topping
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
1. Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan or baking dish.
2. Make the Cake Base:
- In a large mixing bowl, whisk together flour, sugar, and baking powder.
- Cut in the butter until the mixture becomes crumbly.
- Add egg and vanilla extract, mixing until a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
3. Add the Blueberries:
- Spread the blueberries evenly over the cake base.
4. Prepare the Cream Topping:
- In a medium bowl, whisk together sour cream, sugar, egg yolks, and vanilla extract until smooth.
- Pour the cream mixture over the blueberries.
5. Bake the Cake:
- Bake for 50-55 minutes, or until the topping is set and lightly golden.
- Let the cake cool before slicing.
6. Serve and Enjoy:
- Serve warm or chilled, with extra fresh blueberries or powdered sugar on top.
Notes
- Use fresh blueberries for the best flavor, but frozen ones work too (do not thaw).
- Let the cake cool for at least 15 minutes before slicing.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian