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.

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.

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.

I beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract, mixing until smooth.

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.

I gently fold in 1 ½ cups fresh blueberries with a spatula, ensuring even distribution without crushing them.

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.

In a chilled bowl, I whip 1 cup heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.

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.

I slice and serve the cake at room temperature, enjoying its light texture and fruity flavors with a refreshing drink.