Nova Scotia Blueberry Cream Cake

A simple Nova Scotia cake with fresh blueberries and soft cream.

introduction

This Nova Scotia Blueberry Cream Cake is soft and bright. It uses fresh or frozen blueberries and a light cream layer. The cake tastes sweet and fresh. If you like blueberry treats, try a different snack like blueberry cheesecake protein balls for a quick bite or to pair with this cake.

why make this recipe

This cake is easy to make. It uses common ingredients. Fresh blueberries give a clean, fruity taste. The cream layer keeps the cake soft and moist. It is a good choice for family meals, tea time, or a small party.

how to make Nova Scotia Blueberry Cream Cake

Make a simple sponge cake, fold blueberries into the batter, and add a soft cream layer on top. Bake until the cake is light gold. Cool the cake, then spread the cream. Chill the cake so the cream sets a little. Slice and serve.

Ingredients :

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 2 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1 to 1 1/2 cups fresh or frozen blueberries
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar (for cream)
• Zest of 1 lemon (optional)

Directions :

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light. Add eggs one at a time, then vanilla.
4. Add dry mix and milk in turns. Mix until smooth.
5. Fold in blueberries gently so they do not break too much.
6. Pour batter into the pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then move to a rack to cool fully.
8. While cake cools, make the cream: beat cream cheese until smooth. Whip heavy cream with powdered sugar until soft peaks form. Fold whipped cream into the cream cheese. Add lemon zest if you like.
9. When cake is cool, spread the cream mix on top. Chill the cake 1–2 hours so the cream sets a little.
10. Slice and serve.

how to serve Nova Scotia Blueberry Cream Cake

Serve chilled or at cool room temperature. Add extra fresh blueberries on top for a fresh look. A cup of tea or light coffee pairs well. Cut thin slices for a light dessert or larger slices for a treat.

how to store Nova Scotia Blueberry Cream Cake

Cover the cake with plastic wrap or place in an airtight container. Store in the fridge for 3–4 days. If you need to keep it longer, freeze slices in a sealed bag for up to 1 month. Thaw in the fridge before serving.

tips to make Nova Scotia Blueberry Cream Cake

• Use room temperature eggs and butter for a smooth batter.
• Toss blueberries in a little flour before folding to prevent sinking.
• Do not overmix after adding blueberries to keep the cake light.
• Chill the cream well before serving so it holds shape.
• If using frozen blueberries, do not thaw fully to avoid blue streaks in batter.

variation (if any)

• Lemon-blueberry: add 2 tbsp lemon juice and extra zest in the cream for a lemony taste.
• Streusel top: sprinkle a simple crumb topping on batter before baking for crunch.
• Layer cake: bake two thinner cakes and add cream between layers for a taller cake.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Keep them mostly frozen and toss with a little flour before adding.

Q: Can I make this without cream cheese?
A: Yes. Use all whipped cream with sugar for a lighter topping, but the texture will differ.

Q: How do I keep the cake from getting soggy?
A: Cool the cake fully before adding cream. Apply a thin layer of jam or glaze first to seal crumbs.

Q: Can I make this gluten free?
A: Yes. Replace flour with a 1-to-1 gluten-free mix and check baking time.

Nova Scotia Blueberry Cream Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Canadian
• Diet: Vegetarian

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Description

A soft and bright Nova Scotia cake featuring fresh blueberries and a light cream layer, perfect for family meals or gatherings.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 2 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1 to 1 1/2 cups fresh or frozen blueberries
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup powdered sugar (for cream)
• Zest of 1 lemon (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light. Add eggs one at a time, then vanilla.
4. Add dry mix and milk in turns. Mix until smooth.
5. Fold in blueberries gently so they do not break too much.
6. Pour batter into the pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then move to a rack to cool fully.
8. While cake cools, make the cream: beat cream cheese until smooth. Whip heavy cream with powdered sugar until soft peaks form. Fold whipped cream into the cream cheese. Add lemon zest if you like.
9. When cake is cool, spread the cream mix on top. Chill the cake 1–2 hours so the cream sets a little.
10. Slice and serve.

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Notes

For best results, use room temperature eggs and butter. Toss blueberries in a little flour before folding to prevent sinking.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 18g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg