Description
A soft, buttery cake bursting with juicy blueberries and topped with luscious whipped cream. This Nova Scotia Blueberry Cream Cake is a perfect balance of sweetness and tartness, making it a delightful treat for any occasion. Whether served fresh or chilled, this cake is a must-try for blueberry lovers!
Ingredients
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
1 teaspoon lemon zest (optional)
Instructions
- Preheat Oven & Prepare Pan – Preheat the oven to 350°F (175°C). Grease and lightly flour an 8 or 9-inch springform pan or line it with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar – In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Vanilla – Mix in the eggs one at a time, then add vanilla extract.
- Combine Wet & Dry Ingredients – Gradually add the flour mixture, alternating with milk, mixing until just combined. Do not overmix.
- Fold in Blueberries – Gently fold in the floured blueberries using a rubber spatula.
- Bake – Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Make the Cream Topping – In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Cake – Spread the whipped cream over the cooled cake. Garnish with fresh blueberries and optional lemon zest.
- Serve & Enjoy! – Slice and serve immediately or chill for a refreshing taste.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert