Nova Scotia Blueberry Cream Cake Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cake.
- 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.
- Add the Blueberries: Spread the 4 cups of blueberries evenly over the crust in the pan, ensuring an even layer.
- 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.
- 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.
- 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
