Nova Scotia Blueberry Cream Cake Recipe

Introduction

Nova Scotia Blueberry Cream Cake is a delightful dessert that combines a tender crumbly crust with a luscious blueberry and sour cream filling. This cake offers a perfect balance of sweet and tangy flavors, celebrating the vibrant taste of fresh blueberries. It’s a comforting treat ideal for any occasion.

Ingredients

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 ½ tsp baking powder
• ½ cup butter
• 1 egg
• For the Filling:
• 4 cups blueberries
• 2 cups sour cream
• ½ cup white sugar
• 2 egg yolks
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a springform pan to prepare for the crust.
2. Step 2: In a medium bowl, whisk together the flour, sugar, and baking powder until well combined.
3. Step 3: Cut the butter into small cubes and incorporate it into the dry mixture using a fork or your hands until it forms a crumbly texture.
4. Step 4: Add the egg to the mixture and combine until the dough resembles a crumbly yet cohesive texture.
5. Step 5: Press the dough evenly into the bottom of the prepared springform pan to form the crust.
6. Step 6: Spread the blueberries evenly over the crust in a single layer.
7. Step 7: In a separate bowl, mix the sour cream, vanilla extract, sugar, and egg yolks until smooth and combined.
8. Step 8: Pour the sour cream mixture evenly over the blueberries to create the filling layer.
9. Step 9: Bake the cake at 375°F (190°C) for about 60 minutes, or until the edges are lightly browned and the filling is set.
10. Step 10: Remove the cake from the oven and allow it to cool completely. Use an offset spatula or butter knife to loosen the edges from the sides before removing the springform pan.

Tips & Variations

• For a richer crust, try substituting half the butter with cream cheese for added tenderness and flavor.
• Use fresh blueberries when possible for the best taste, but frozen berries can work in a pinch—just thaw and drain excess juice first.
• Customize sweetness by adjusting the sugar in the filling according to your preference.
• For a nutty twist, sprinkle chopped almonds or walnuts on top before baking.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Before serving, bring the cake to room temperature or warm slightly for the best texture and flavor. Avoid freezing as the sour cream filling can alter texture upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used, but it’s best to thaw and drain them to prevent excess moisture from making the crust soggy.

How do I know when the cake is done baking?

The cake is done when the edges are lightly browned and the filling is set but still slightly jiggly. A toothpick inserted near the edge should come out clean or with just a few moist crumbs.

Nova Scotia Blueberry Cream Cake Recipe

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4.9 from 57 reviews

Nova Scotia Blueberry Cream Cake is a delightful dessert featuring a buttery crumbly crust topped with fresh blueberries and a creamy, vanilla-scented sour cream filling. This cake bakes to a lightly browned perfection, offering a luscious combination of tart berries and rich creaminess that is perfect for any occasion or celebration.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Canadian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cup all-purpose flour
• ½ cup sugar
• 1 ½ tsp baking powder
• ½ cup butter, cold, cut into small cubes
• 1 egg

Filling

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

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cake.
2. Make the Crust: In a medium bowl, whisk together the flour, sugar, and baking powder until combined. Incorporate the cold butter cubes into the dry mixture using a fork or your hands until it becomes crumbly. Add the egg and mix gently until the mixture resembles a crumbly dough. Press the dough evenly into the bottom of a greased springform pan to form the crust.
3. Add the Blueberries: Spread the 4 cups of blueberries evenly over the crust in the pan, ensuring an even layer.
4. Prepare the Filling: In a separate bowl, whisk together the sour cream, vanilla extract, sugar, and egg yolks until smooth and well combined. Pour this creamy mixture evenly over the blueberries in the pan.
5. Bake the Cake: Place the springform pan in the preheated oven and bake at 375°F for about 60 minutes, or until the edges are lightly browned and the filling is set.
6. Cool and Remove from Pan: Remove the cake from the oven and allow it to cool completely. Once cooled, run an offset spatula or butter knife around the edges to loosen the cake from the sides of the pan before removing the springform ring.

Notes

• Use fresh or frozen blueberries for this recipe; if frozen, do not thaw before using.
• For a firmer crust, chill the dough for 15 minutes before pressing into the pan.
• You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
• Ensure the cake is completely cool before removing from pan to prevent cracking or breaking.
• Serve chilled or at room temperature for best taste.

Keywords: blueberry cream cake, Nova Scotia dessert, blueberry dessert, sour cream cake, springform cake, easy berry cake, creamy blueberry cake