Nova Scotia Blueberry Cream Cake

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Soft, moist, and bursting with juicy blueberries, the Nova Scotia Blueberry Cream Cake is a delightful treat that perfectly balances sweetness and tartness. The light sponge cake serves as the perfect base for a luscious creamy layer, generously studded with fresh blueberries. Every bite melts in your mouth, offering a rich combination of textures—airy cake, velvety cream, and the slight pop of fresh berries.

This cake is a tribute to Nova Scotia’s famed wild blueberries, known for their intense flavor and deep color. Whether served as a dessert, a tea-time treat, or a special occasion indulgence, this cake never fails to impress. Its rustic charm, combined with an elegant creamy finish, makes it an irresistible favorite for blueberry lovers.

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Why You’ll Love This Nova Scotia Blueberry Cream Cake

• Bursting with Blueberries – Each slice is packed with juicy, flavorful berries that add a natural sweetness.
• Perfectly Moist and Creamy – The combination of fluffy cake and rich cream creates a heavenly texture.
• Easy to Make – Simple ingredients and straightforward steps make this an accessible recipe for any skill level.
• Ideal for Any Occasion – Whether for a cozy gathering, a summer picnic, or a holiday dessert, this cake always shines.
• Uses Fresh or Frozen Blueberries – Enjoy it year-round with either fresh or frozen berries, making it a versatile treat.

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Preparation Phase & Tools to Use

To achieve the perfect Nova Scotia Blueberry Cream Cake, having the right tools on hand can make the process much smoother. Here are the essential kitchen items you’ll need:

• Mixing Bowls – You’ll need at least two: one for the dry ingredients and one for the wet mixture. A large bowl is useful for whipping the cream.
• Electric Mixer or Whisk – A stand mixer or hand mixer helps create a smooth batter and ensures the cream is whipped to perfection.
• Springform Pan (8 or 9-inch) – This type of pan makes it easier to remove the cake without damaging its delicate structure.
• Rubber Spatula – Useful for folding in the blueberries gently without breaking them.
• Measuring Cups and Spoons – Precise measurements are key to a well-balanced cake.
• Cooling Rack – Allows the cake to cool evenly and prevents sogginess.

Each of these tools plays a crucial role in ensuring the batter is well-mixed, the cake bakes evenly, and the final texture remains light and moist.

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Preparation Tips

• Use Room Temperature Ingredients – Bringing butter, eggs, and dairy to room temperature helps create a smoother batter and prevents curdling.
• Coat the Blueberries in Flour – Tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom.
• Don’t Overmix the Batter – Overmixing can make the cake dense instead of light and fluffy. Mix just until everything is incorporated.
• Check for Doneness – Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s ready.
• Cool Completely Before Adding Cream – Allow the cake to cool fully before spreading the cream topping to prevent melting.

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Ingredients for Nova Scotia Blueberry Cream Cake

Here’s everything you’ll need to make this delightful cake, from the soft sponge base to the creamy topping and juicy blueberries.

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk
• 1 ½ cups (225g) fresh or frozen blueberries (tossed in 1 tablespoon flour)

For the Cream Topping:

• 1 cup (240ml) heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For Garnish:

• ½ cup (75g) fresh blueberries (extra for topping)
• 1 teaspoon lemon zest (optional, for added freshness)

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Step-by-Step Instructions for Nova Scotia Blueberry Cream Cake

Follow these steps to create a perfectly moist cake with a luscious cream topping and juicy blueberries.

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour an 8 or 9-inch springform pan, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents for a well-risen cake.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy (about 2-3 minutes). This step helps create a soft and airy texture.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the cake’s flavor.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture, alternating with the milk (starting and ending with flour). Mix until just combined—avoid overmixing to keep the cake soft.

Step 6: Fold in the Blueberries

Toss the blueberries with a little flour (this prevents them from sinking) and gently fold them into the batter using a rubber spatula.

Step 7: Bake the Cake

Pour the batter into the prepared pan, smoothing the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare the Cream Topping

While the cake cools, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. This creates a light and fluffy topping.

Step 9: Assemble the Cake

Once the cake has fully cooled, spread the whipped cream evenly on top. Garnish with fresh blueberries and optional lemon zest for a burst of flavor.

Step 10: Serve and Enjoy!

Slice and serve your Nova Scotia Blueberry Cream Cake fresh, or chill it for a refreshing, cool dessert.

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Notes

• Fresh vs. Frozen Blueberries – If using frozen blueberries, do not thaw them before adding to the batter, as they may bleed into the cake.
• Springform Pan Recommended – A springform pan makes it easier to release the cake without damaging its soft texture.
• Chill Before Serving – For the best texture, allow the cake to chill in the fridge for at least 30 minutes after adding the cream.
• Make It Ahead – You can bake the cake a day in advance and add the cream topping just before serving.

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Watch Out for These Mistakes While Cooking

1. Overmixing the Batter

Overmixing results in a dense, tough cake. Mix just until the ingredients are combined for a light and fluffy texture.

2. Not Coating Blueberries in Flour

Skipping this step causes blueberries to sink to the bottom. Toss them in a little flour to keep them evenly distributed.

3. Using Warm Cake for the Cream Topping

If the cake is even slightly warm, the whipped cream will melt. Always wait until the cake is completely cooled before adding the topping.

4. Underbaking the Cake

Since this cake has fruit, it retains moisture. Make sure a toothpick inserted in the center comes out clean before removing it from the oven.

5. Storing Incorrectly

Leaving the cake uncovered in the fridge can dry it out. Store it in an airtight container to keep it moist and fresh.

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What to Serve With Nova Scotia Blueberry Cream Cake

This delightful cake pairs well with various accompaniments that enhance its flavors and textures. Whether you prefer something warm, creamy, or refreshing, here are some delicious serving ideas.

8 Perfect Pairings

1. A Hot Cup of Tea

Pairing this cake with a warm cup of Earl Grey, chamomile, or green tea balances the sweetness and enhances the blueberry flavor.

2. Fresh Berry Compote

A simple strawberry, raspberry, or mixed berry compote drizzled over the cake adds an extra fruity kick.

3. Vanilla Ice Cream

A scoop of creamy vanilla ice cream creates a perfect contrast to the cake’s fluffy texture.

4. Lemon Curd

If you love a tangy touch, serve this cake with homemade lemon curd for a burst of citrus.

5. Whipped Greek Yogurt

For a healthier option, top slices with a dollop of Greek yogurt sweetened with honey.

6. Warm Maple Syrup

Drizzle pure maple syrup over the cake for a comforting Canadian-inspired treat.

7. A Glass of Dessert Wine

A sweet Riesling or Moscato complements the creamy, fruity flavors beautifully.

8. Toasted Nuts for Crunch

Sprinkle toasted almonds or crushed pecans on top of the cream for a slight crunch and added depth.

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Storage Instructions

To keep your Nova Scotia Blueberry Cream Cake fresh and delicious, proper storage is key. Here’s how to store it for short-term enjoyment or longer preservation.

Refrigeration (Best for Short-Term)

• Store the cake in an airtight container or cover it tightly with plastic wrap.
• Keep it refrigerated for up to 3 days to maintain its moisture and freshness.
• If the cream topping has softened, give it a quick whip before serving.

Freezing (For Longer Storage)

• Without the Cream Topping – Wrap the cake (whole or sliced) in plastic wrap, then place it in a freezer-safe container. It will stay fresh for up to 2 months.
• With the Cream Topping – While possible, freezing with the cream may change the texture. If freezing, place slices on a baking sheet until solid, then wrap them individually.

Reheating & Serving

• If frozen, thaw the cake in the refrigerator overnight before serving.
• Enjoy cold or let it sit at room temperature for 10-15 minutes before eating for the best texture.

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Estimated Nutrition (Per Slice)

Here’s a general breakdown of the nutritional value per serving (assuming 8 slices).

• Calories: ~320 kcal
• Carbohydrates: ~40g
• Protein: ~5g
• Fat: ~16g
• Saturated Fat: ~9g
• Sugar: ~25g
• Fiber: ~2g

Note: These values are approximate and may vary based on ingredients used.

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Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh ones?

Yes! If using frozen blueberries, do not thaw them before adding to the batter. This prevents excess moisture from affecting the cake’s texture.

2. What can I use instead of heavy whipping cream for the topping?

You can substitute whipped Greek yogurt, mascarpone cheese, or a stabilized whipped cream alternative for a similar creamy texture.

3. How do I prevent my blueberries from sinking to the bottom?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.

4. Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it at room temperature. Add the cream topping just before serving for the freshest taste.

5. Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure all other ingredients are gluten-free as well.

6. What if I don’t have a springform pan?

You can use a regular 8 or 9-inch cake pan lined with parchment paper. Let the cake cool completely before gently removing it.

7. How do I know when the cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready. If it’s still wet, bake for a few more minutes and check again.

8. Can I add other fruits to this cake?

Yes! Raspberries, chopped strawberries, or blackberries can be added, but keep the total fruit amount around 1 ½ cups to maintain the right consistency.

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Conclusion

The Nova Scotia Blueberry Cream Cake is a beautifully balanced dessert that highlights the natural sweetness and tartness of blueberries. With its soft, buttery cake base and luscious whipped cream topping, it’s a crowd-pleaser for any occasion. Whether enjoyed fresh or chilled, this cake brings a taste of Nova Scotia’s wild blueberries to your table.

Give this recipe a try and share it with family and friends—it’s bound to become a favorite! 🍰💙

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