Certainly! Here is a beautifully detailed and lovingly crafted long-form recipe for Nova Scotia Blueberry Cream Cake 🫐🍰—a dessert that marries history, culture, flavor, and heart in every bite. Perfect for family gatherings, special occasions, or simply indulging in a taste of Atlantic Canada.
Nova Scotia Blueberry Cream Cake 🫐🍰✨
A luscious union of fresh blueberries, fluffy cream, and tender vanilla cake that tells a sweet story of maritime summers.
🌿 Introduction
Nova Scotia, one of Canada’s maritime provinces, is famed for its wild blueberries—tiny, power-packed fruits that grow in abundance along the rocky coastline and rolling meadows. These blueberries are more than just a harvest; they’re part of the province’s identity, woven into the culinary and cultural fabric of the region.
The Blueberry Cream Cake is a tribute to Nova Scotia’s vibrant berry fields, layered with history and love. This cake combines a buttery vanilla sponge layered with fluffy whipped cream and a homemade blueberry compote. It’s light yet indulgent, traditional yet timeless. Whether enjoyed at a summer picnic or an autumn afternoon tea, it evokes the feeling of warm sunshine and coastal breeze.
🧺 Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- 1 ½ cups fresh Nova Scotia blueberries (or substitute with any fresh blueberries)
For the Cream Filling:
- 2 cups heavy whipping cream (chilled)
- ½ cup powdered sugar (adjust for sweetness)
- 1 teaspoon vanilla extract
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
🔪 Instructions & Methods
🍰 Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar using an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low, alternate adding the flour mixture and milk in three additions—starting and ending with the dry ingredients.
- Gently fold in the fresh blueberries, taking care not to overmix and burst the berries.
⏱️ Prep Time: 20 minutes
🔥 Step 2: Bake the Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
⏱️ Bake Time: 35 minutes
🍇 Step 3: Make the Blueberry Compote
- In a medium saucepan, combine blueberries, sugar, and lemon juice over medium heat.
- Cook, stirring occasionally, until the berries start to release their juices and the mixture begins to simmer—about 8–10 minutes.
- If you prefer a thicker compote, add the cornstarch slurry, and cook for another 1–2 minutes until thickened.
- Remove from heat and let cool completely before using.
⏱️ Cook & Cool Time: 20 minutes
🧁 Step 4: Prepare the Cream Filling
- In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer until stiff peaks form. Do not overbeat.
⏱️ Prep Time: 5 minutes
🎂 Step 5: Assemble the Cake
- Place one cooled cake layer on a serving platter or cake stand.
- Spread a generous layer of whipped cream on top.
- Spoon blueberry compote evenly over the cream, letting a little drip down the sides if you like a rustic look.
- Place the second cake layer gently on top. Frost the top and sides with the remaining whipped cream.
- Decorate with fresh blueberries or edible flowers for a beautiful, natural look.
⏱️ Assembly Time: 15 minutes
❄️ Step 6: Chill & Serve
- Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld and the structure to set.
- Slice gently with a serrated knife and serve with a smile.
⏱️ Chill Time: 2 hours
🧁 Total Time: 3 hours 35 minutes
🍽️ Servings: 12 slices
🔥 Calories: Approx. 380 kcal per serving
📜 A Slice of History
Blueberries have been a staple in the diets of Indigenous communities in Canada for thousands of years. Known for their antioxidant-rich properties, wild blueberries were used not only in cooking but also in medicine and preservation. Nova Scotia, which produces over 40 million pounds of wild blueberries annually, celebrates this fruit in pies, jams, and cakes like this one.
This particular cake is a modern evolution of old-fashioned cream cakes served at community gatherings and summer socials. It reflects a maritime sensibility—simple ingredients, locally sourced, and crafted with care.
💕 Lovers of Blueberry Cream Cake Say…
“The whipped cream layers are so light—it’s like eating a cloud of berries.”
– Claire M., Halifax
“This cake reminds me of my grandmother’s kitchen. The smell of blueberries and butter brings back childhood summers.”
– Jonathan T., Lunenburg
“Perfect for tea time. Not too sweet, just right.”
– Ayumi S., Toronto
✨ Conclusion
The Nova Scotia Blueberry Cream Cake is more than just dessert—it’s a celebration of tradition, nature, and love. Whether you bake it for a gathering of friends or a quiet Sunday afternoon, each slice is a tribute to the simple, honest joy of home baking.
So go ahead—whip, layer, spoon, and savor. Let this cake bring a little bit of the Atlantic breeze into your kitchen.
Would you like a printable version or a PDF of this recipe? Or a matching blueberry lemonade to go with it? 🫐🍹