Brighten your table with Nova Scotia Blueberry Cream Cake, a delightful dessert featuring a fluffy cake studded with fresh blueberries and topped with rich whipped cream. This Blueberry Cream Dessert is perfect for spring gatherings, summer picnics, or any special occasion, offering a burst of flavor and elegance. Ready in about 50 minutes, Nova Scotia Blueberry Cream Cake is easy to make and sure to impress. Let’s bake this vibrant treat!
Ingredients for Nova Scotia Blueberry Cream Cake
Here’s what you’ll need for Nova Scotia Blueberry Cream Cake (makes one 9-inch cake, serves 8):
For the Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp (6g) baking powder
- ¼ tsp (1g) salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- ½ cup (120ml) whole milk
- 1 ½ cups (225g) fresh blueberries
For the Whipped Cream Topping:
- 1 cup (240ml) heavy cream, chilled
- ¼ cup (30g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- ¼ cup (40g) fresh blueberries (for garnish)
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Sifter
- Wire rack
- Whisk
Ingredient Tips
- Blueberries: Fresh blueberries ensure the best flavor and texture in Blueberry Cream Dessert; frozen berries should be thawed and drained to avoid excess moisture.
- Butter: Softened, unsalted butter creates a smooth batter; room temperature is key.
- Flour: Spoon and level flour to prevent a dense cake.
- Heavy Cream: Chill for easier whipping and firm peaks.
- Eggs: Room temperature for a cohesive batter.
Directions for Nova Scotia Blueberry Cream Cake
Let’s create this stunning Blueberry Cream Dessert!
Preheat the Oven
I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
Mix Dry Ingredients
In a medium bowl, I sift 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt. I set this aside for the base of Nova Scotia Blueberry Cream Cake.
Cream Butter and Sugar
In a large bowl, I beat ½ cup softened butter and 1 cup granulated sugar with an electric mixer for 2–3 minutes until light and fluffy.
Add Wet Ingredients
I beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract, mixing until smooth.
Combine Ingredients
I gradually add the dry ingredients to the wet, alternating with ½ cup milk, starting and ending with the dry ingredients. I mix until just combined to keep the cake tender.
Fold in Blueberries
I gently fold in 1 ½ cups fresh blueberries with a spatula, ensuring even distribution without crushing them.
Bake the Cake
I pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. I cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Whipped Cream
In a chilled bowl, I whip 1 cup heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
Assemble and Garnish
Once cooled, I spread the whipped cream evenly over the cake, creating soft swirls. I garnish with ¼ cup fresh blueberries for a vibrant touch.
Serve
I slice and serve the cake at room temperature, enjoying its light texture and fruity flavors with a refreshing drink.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: ~50 minutes
- Servings: 8 (~100g per serving)
- Calories: ~320 kcal per serving
- Macros per Serving: 40g carbs, 4g protein, 16g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Nova Scotia Blueberry Cream Cake
Try these twists on Blueberry Cream Dessert:
- Lemon Zest: Add 1 tsp lemon zest to the batter for a citrusy lift, inspired by Food and Tips’ Lemon Pistachio Truffles.
- Gluten-Free: Use gluten-free all-purpose flour and add ¼ tsp xanthan gum if needed.
- Mixed Berries: Swap half the blueberries for raspberries or strawberries for a colorful twist.
- Streusel Topping: Sprinkle a mix of ¼ cup oats, 2 tbsp flour, 2 tbsp butter, and 2 tbsp brown sugar before baking for crunch.
- Vegan Option: Use plant-based butter, almond milk, flax eggs (2 tbsp flaxseed + 6 tbsp water), and coconut cream for vegan Nova Scotia Blueberry Cream Cake.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing complement.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light brunch.
- Enjoy with Food and Tips’ Coconut Cooler for a summery vibe.
Storage
I store Nova Scotia Blueberry Cream Cake in an airtight container in the refrigerator for up to 3 days, as the whipped cream requires chilling. I bring slices to room temperature for 15 minutes before serving to enhance flavor. For freezing, I wrap unfrosted cake tightly in plastic wrap and store in a freezer-safe container for up to 2 months, thawing overnight in the refrigerator before adding whipped cream.
Serving Tips
- Presentation: Display on a cake stand with extra blueberries and mint sprigs for elegance.
- Garnish: Dust with powdered sugar or add edible flowers for a spring touch.
- Pairing: Serve with tea, coffee, or Food and Tips’ Grilled Lemon Herb Chicken for a unique meal.
- Portion Size: 1 slice per serving for dessert; cut smaller for a light snack.
- Occasions: Perfect for picnics, birthdays, or summer gatherings with Nova Scotia Blueberry Cream Cake.
FAQs About Nova Scotia Blueberry Cream Cake
Here are answers to common questions about making Nova Scotia Blueberry Cream Cake:
Can I use frozen blueberries?
Yes, thaw and drain frozen blueberries to prevent excess moisture in the batter.
How do I keep the whipped cream firm?
Chill the cream and bowl before whipping, and store the cake in the refrigerator.
Can I make this vegan?
Yes, use plant-based butter, almond milk, flax eggs, and coconut cream for a vegan version.
Why is my cake dense?
Avoid overmixing the batter and measure flour lightly to maintain a fluffy texture.
Can I freeze the cake?
Yes, freeze unfrosted cake for up to 2 months; thaw and add whipped cream before serving.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Nova Scotia Blueberry Cream Cake is a vibrant, wholesome dessert that blends fluffy cake, fresh blueberries, and creamy whipped topping. Perfect for any occasion, it’s simple to make and endlessly customizable. Try Nova Scotia Blueberry Cream Cake and delight your guests with its fresh, summery flavors!
Nova Scotia Blueberry Cream Cake
Ingredients
For the Cake:
- 1 ½ cups 180g all-purpose flour
- 1 ½ tsp 6g baking powder
- ¼ tsp 1g salt
- ½ cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 tsp 5ml vanilla extract
- ½ cup 120ml whole milk
- 1 ½ cups 225g fresh blueberries
For the Whipped Cream Topping:
- 1 cup 240ml heavy cream, chilled
- ¼ cup 30g powdered sugar, sifted
- 1 tsp 5ml vanilla extract
- ¼ cup 40g fresh blueberries (for garnish)
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
Mix Dry Ingredients
- In a medium bowl, I sift 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt. I set this aside for the base of Nova Scotia Blueberry Cream Cake.
Cream Butter and Sugar
- In a large bowl, I beat ½ cup softened butter and 1 cup granulated sugar with an electric mixer for 2–3 minutes until light and fluffy.
Add Wet Ingredients
- I beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract, mixing until smooth.
Combine Ingredients
- I gradually add the dry ingredients to the wet, alternating with ½ cup milk, starting and ending with the dry ingredients. I mix until just combined to keep the cake tender.
Fold in Blueberries
- I gently fold in 1 ½ cups fresh blueberries with a spatula, ensuring even distribution without crushing them.
Bake the Cake
- I pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. I cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Whipped Cream
- In a chilled bowl, I whip 1 cup heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
Assemble and Garnish
- Once cooled, I spread the whipped cream evenly over the cake, creating soft swirls. I garnish with ¼ cup fresh blueberries for a vibrant touch.
Serve
- I slice and serve the cake at room temperature, enjoying its light texture and fruity flavors with a refreshing drink.
Notes
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