Here’s a full, detailed recipe write-up for you, my friend:
🍰 Nova Scotia Blueberry Cream Cake Recipe
Introduction
The Nova Scotia Blueberry Cream Cake is a dessert that captures the heart of Atlantic Canada. Known for its wild blueberries, Nova Scotia produces some of the juiciest, sweetest berries in the world. This cake beautifully blends those blueberries with a rich, tender cream cake base. Soft, buttery, and moist, this cake is a comforting treat that pairs perfectly with coffee, tea, or even a scoop of vanilla ice cream.
Whether you are serving it at a family gathering, a cozy weekend tea, or as a special dessert after dinner, this recipe celebrates the harmony of simple ingredients that create something extraordinary.
Ingredients
- 2 cups fresh blueberries (wild Nova Scotia blueberries if possible)
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup heavy cream (for extra richness)
- Optional: Powdered sugar for dusting, or a dollop of whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- Prepare the blueberries: Toss the blueberries with 1/4 cup of the sugar and set aside. This helps release their juices and prevents them from sinking into the batter.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter with the remaining 3/4 cup sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the creamed mixture, alternating with milk and heavy cream. Begin and end with dry ingredients, mixing gently until just combined.
- Fold in blueberries: Gently fold the sugared blueberries into the batter, being careful not to overmix.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature with whipped cream, ice cream, or a dusting of powdered sugar.
Methods & Tips
- Tossing blueberries in sugar (or flour) helps keep them from sinking to the bottom.
- For a richer texture, replace half of the milk with sour cream.
- This cake can also be made with frozen blueberries (no need to thaw, just toss in a bit of flour before folding in).
History
Blueberries are a symbol of Nova Scotia’s culinary heritage. The province is one of the largest producers of wild blueberries in the world, and locals have been baking with them for generations. Recipes like this cream cake often originated in family kitchens, passed down through grandmothers and mothers who relied on seasonal fruit to make hearty yet simple desserts. This cake is a true nod to the maritime tradition of pairing local produce with pantry staples.
Formation (Serving Ideas)
- Cut into generous squares or wedges.
- Serve plain for breakfast with tea or coffee.
- Top with whipped cream or vanilla ice cream for dessert.
- Dust with powdered sugar for a bakery-style presentation.
Conclusion
The Nova Scotia Blueberry Cream Cake is more than just a sweet treat—it’s a taste of heritage, family, and comfort. With its tender crumb and bursts of blueberry flavor, it’s a recipe that warms hearts and fills homes with the fragrance of fresh baking.
Lovers of This Cake ❤️
- Fruit lovers will adore the juicy blueberry flavor.
- Cake lovers will appreciate its moist, buttery texture.
- History lovers will cherish the story of Nova Scotia’s blueberry tradition.
- Family lovers will find joy in sharing this rustic cake at gatherings.
Would you like me to also make a whipped cream cheese frosting version of this cake (to make it even richer and more like a creamy dessert), or keep it in its traditional simple form?