Nova Scotia Blueberry Cream Cake Recipe

Nova Scotia Blueberry Cream Cake: The Ultimate Homemade Dessert Recipe

If you’re searching for the perfect dessert to capture the taste of summer, you have to try this Nova Scotia Blueberry Cream Cake! This cake, with its luscious, cream-filled layers, tart-sweet wild blueberries, and a buttery crumb that practically melts in your mouth, epitomizes homemade bliss.

Whether you’re a seasoned baker or just love discovering new treats, this blueberry cream cake is about to become your summertime showstopper.

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Why Nova Scotia Blueberries Make All the Difference

Before we head into the recipe, let’s chat about what makes this cake so special. Nova Scotia is famous not only for its breathtaking coastline but also for its wild blueberries. These tiny, jewel-like berries are packed with intense flavor and antioxidants. Unlike the larger, cultivated blueberries you might see at the grocery store, the wild blueberries from Nova Scotia have a unique tang and depth that turns any dessert recipe into something magical.

Originally, blueberry cream cake was a well-loved treat at local Nova Scotian gatherings, combining simple pantry staples with the freshest summer berries. It’s a beloved dessert that connects generations, and now, you can bring a taste of the Maritimes right into your own kitchen!

Gathering Your Ingredients (With Easy Substitutions!)

Here’s everything you’ll need for this easy, crowd-pleasing cake:

• For the Cake Layers
  • 2 cups all-purpose flour (substitute gluten-free blend for gluten-free option)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened (use dairy-free butter for vegan)
  • 1 cup granulated sugar
  • 2 large eggs (sub flax eggs for vegan)
  • 1 tsp vanilla extract
  • 1 cup sour cream (use dairy-free yogurt for vegan)
  • 1 cup buttermilk (see tip below for homemade!)
• For the Blueberry Filling
  • 2 cups fresh (or frozen) Nova Scotia wild blueberries (regular blueberries will work in a pinch, but nothing beats wild!)
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
• For the Cream Layer
  • 1 cup heavy whipping cream (sub coconut cream for vegan)
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
• Topping (Optional)
  • Extra blueberries
  • Powdered sugar for dusting
  • Lemon zest

Baking Tip: No buttermilk? Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, fill to 1 cup with milk, stir, and wait 5 minutes.

Step-by-Step Instructions for Blueberry Cream Cake

Grab your apron and prepare for the delicious smells about to fill your kitchen! Here’s how to create this Nova Scotia classic.

1. Prep Your Tools and Preheat the Oven

• Preheat your oven to 350°F (180°C).
• Grease and line two 8-inch round cake pans with parchment paper for easy removal. If you only have one pan, don’t worry! You can bake the layers one at a time.

2. Create the Blueberry Filling

• Place the blueberries, sugar, and lemon juice in a small saucepan over medium heat.
• Stir gently until the mixture is juicy and bubbling (about 5 minutes).
• Mix cornstarch with 2 tablespoons of water, then pour into blueberry mixture. Continue stirring until thickened, about 1-2 minutes.
• Remove from heat and cool completely.

Your kitchen will smell like the heart of a Nova Scotia summer right now!

3. Make the Cake Batter

• Whisk flour, baking powder, baking soda, and salt in a medium bowl.
• Cream softened butter and sugar together in a large bowl until light and fluffy. Don’t skimp here; this step makes your cake extra tender!
• Beat in eggs, one at a time, then vanilla.
• Mix in half the dry ingredients, followed by the sour cream and buttermilk, then the rest of the dry ingredients. Do this gently to keep your cake light!

4. Bake the Cake Layers

• Divide the batter evenly between the two pans and smooth the tops.
• Bake for 24–28 minutes, or until a toothpick inserted in the center comes out clean.
• Cool cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

5. Whip Up the Dreamy Cream Layer

• Beat the heavy cream with powdered sugar and vanilla until soft peaks form. (For extra stability, chill your bowl and beaters first!)

6. Assemble Your Blueberry Cream Cake

1. Place one cake layer on a serving plate.
2. Spread with half the cream, followed by all the blueberry filling.
3. Add the second cake layer and top with the remaining cream.

If you’re feeling fancy, pile on extra blueberries, dust with powdered sugar, and sprinkle with lemon zest for a wow-worthy finish!

7. Chill and Serve

• Chill the cake at least 1 hour before serving. This gives the filling time to set and makes for perfect slices.
• Use a sharp, serrated knife to serve for the cleanest slices.

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Troubleshooting & Pro Baker Tips

Even seasoned bakers hit the occasional snag. Here’s how to solve common cake dilemmas:

• Cake Too Dense? Double-check your leavening (baking powder/soda) is fresh. Cream the butter and sugar thoroughly!
• Soggy Cake Bottoms? Make sure your blueberry filling is thickened and completely cooled before layering.
• Cream Won’t Whip? Start with very cold cream; if using coconut cream, make sure it’s chilled overnight.

Read More: 10 Best Mother’s Day Cupcakes to Bake for Mom

Creative Variations for Every Diet

• Gluten-Free: Use a 1-to-1 gluten-free flour blend.
• Vegan: Swap butter for vegan margarine, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and substitute non-dairy yogurt and coconut cream.
• Lower Sugar: Cut sugar in the cake by ¼ cup and use a natural sweetener like stevia in the filling.

Feeling adventurous? Try mixing blackberries, raspberries, or strawberries into your filling, or add a layer of lemon curd for an irresistible citrus kick.

Serving and Pairing Ideas

This blueberry cream cake is just begging for a special occasion:

• Serve with: A cup of Earl Grey tea, fresh lemonade, or a dollop of vanilla ice cream.
• For a Showstopper: Decorate the top edge with piped cream and a crown of blueberries.
• Picnic-Perfect: Bake in a 9×13 pan for easy slicing on-the-go.

Pro tip: This cake loves a chilly fridge! Leftovers stay fresh and flavorful for up to 3 days.

Bake Up a Slice of Nova Scotia Tradition

Sharing a homemade cake is one of life’s greatest joys, and this Nova Scotia Blueberry Cream Cake brings together all the things we crave in a dessert recipe: buttery crumb, luscious cream, and a burst of sunny blueberry flavor.

Ready to take your baking game to berry new heights? Give this cake a try and share your results in the comments below! Did you try a gluten-free spin or sneak in some local berries? I’d love to hear your twists and see your photos. Don’t forget to share this recipe with fellow dessert lovers and spread a little sweetness!

Happy baking, friends!

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