If you are searching for a dessert that perfectly blends the sweet and tangy burst of berries with a luscious cream topping, look no further than Nova Scotia’s Blueberry Cream Cake Recipe. This delightful cake captures the essence of Nova Scotia’s wild blueberries, nestled in a tender, buttery cake and topped with softly whipped cream. Every bite feels like a warm hug from the Canadian Maritimes, making it a beloved choice for summer gatherings or cozy teatimes. Trust me, once you try this cake, it will become a cherished favorite in your recipe collection.
Ingredients You’ll Need
These ingredients may be simple and familiar, but each one plays a crucial role in bringing the flavors and textures of Nova Scotia’s Blueberry Cream Cake Recipe to life. From the fluffy cake base to the creamy topping, everything works harmoniously to create an irresistible treat.
- All-purpose flour (1 ½ cups): The foundation that gives the cake structure and softness.
- Baking powder (1 ½ teaspoons): Helps the cake rise beautifully and stay light.
- Salt (¼ teaspoon): Balances sweetness and enhances flavor depth.
- Unsalted butter, softened (½ cup): Adds richness and a tender crumb to the cake.
- Granulated sugar (¾ cup plus ¼ cup for cream): Sweetens both the cake and whipped cream topping.
- Large eggs (2): Provide structure and moisture while binding the ingredients.
- Vanilla extract (1 teaspoon for cake and 1 teaspoon for cream): Brings warm, sweet aroma and flavor.
- Whole milk (½ cup): Adds moisture and creates a tender texture.
- Fresh or frozen Nova Scotia wild blueberries (1 ½ cups): The star ingredient, bursting with authentic local flavor and vibrant color.
- Heavy cream (1 cup): For the whipped cream topping that’s light, airy, and simply perfect.
How to Make Nova Scotia’s Blueberry Cream Cake Recipe
Step 1: Prepare Your Ingredients and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan. This pan makes it easy to release the cake later without damaging its beautiful edges. Having your ingredients measured and ready beforehand ensures a smooth baking process.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step evenly distributes the leavening agents and seasoning, which is essential for a balanced and perfectly risen cake.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This aeration step is critical for a tender, melt-in-your-mouth crumb, creating the perfect texture for the cake.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each to fully combine and incorporate air. Stir in the vanilla extract to infuse a warm, fragrant note that complements the blueberries beautifully.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and finish with the flour mixture to maintain balance. Stir gently until just combined to avoid overmixing, which keeps the cake tender.
Step 6: Fold in the Blueberries
Carefully fold in the fresh or frozen Nova Scotia wild blueberries, making sure they are evenly distributed without bursting. This ensures every bite has that fantastic fruity pop that makes this cake so special.
Step 7: Bake the Cake
Pour the batter into your prepared springform pan, smoothing the top evenly. Bake for 35 to 40 minutes until the cake is golden on top and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing it, so it holds its shape perfectly.
Step 8: Prepare and Add the Cream Topping
Beat the heavy cream, sugar, and vanilla extract in a chilled bowl until soft peaks form. This results in a luscious, airy topping that complements the blueberry-studded cake beautifully. Spread the whipped cream generously over the cooled cake before serving or keep it on the side for guests to add as they like.
How to Serve Nova Scotia’s Blueberry Cream Cake Recipe
Garnishes
To elevate Nova Scotia’s Blueberry Cream Cake Recipe, consider garnishing with a few fresh blueberries on top or a sprig of mint for a pop of color and a fresh aroma. Lightly dusting with powdered sugar can add an elegant, delicate touch perfect for special occasions.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed tea or coffee. For something a little richer, serve alongside a scoop of vanilla ice cream or a drizzle of warm berry compote, which accentuates the sweet and tart notes in the cake.
Creative Ways to Present
Try serving individual portions in small glass jars or delicate dessert plates with a dollop of the creamy topping artistically swirled on the side. Layering crumbled pieces with the whipped cream and fresh berries in a trifle bowl offers a stunning, shareable dessert that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Nova Scotia’s Blueberry Cream Cake Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store in an airtight container to maintain moisture and freshness. The whipped cream topping stays fluffy and delicious if served chilled.
Freezing
If you want to save some for later, it’s best to freeze the cake without the cream topping. Wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Reheating
Since this is a moist blueberry cake best enjoyed cool or at room temperature, reheating is not recommended. Simply allow frozen cake slices to thaw gently in the fridge, and add fresh whipped cream before serving for the best experience.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen Nova Scotia wild blueberries can be used directly from the freezer without thawing to prevent the cake from becoming soggy. Their fresh flavor and vibrant color will still shine through beautifully.
Is it possible to make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free baking mix, but for best results, ensure the blend includes xanthan gum to maintain the cake’s texture. Adjust baking times as needed and watch for doneness.
Can I use a regular cake pan instead of a springform pan?
Yes, a greased 9-inch round cake pan will work fine. Just be sure to allow extra cooling time and run a knife around the edge before turning out the cake to avoid sticking.
How long can I keep the whipped cream topping fresh?
Whipped cream topping is best used the same day it’s made. If necessary, you can refrigerate it for up to 24 hours, but it’s advisable to rewhip briefly to restore volume before spreading on the cake.
Can this cake be made vegan?
For a vegan version, you’d need to replace butter with plant-based margarine, use flax eggs or other egg substitutes, plant-based milk, and coconut cream or a vegan whipped topping for the cream layer. The flavor will be slightly different but still delicious.
Final Thoughts
This cake is more than just a dessert; it’s a celebration of Nova Scotia’s wild blueberries and the simple joys of baking. Nova Scotia’s Blueberry Cream Cake Recipe invites you to indulge in tender, fruity bites crowned with cloud-like cream that feels truly special. I encourage you to try this recipe soon — it’s a beautiful way to share a moment of sweetness and warmth with those you love.
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Nova Scotia’s Blueberry Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
A delightful Blueberry Cream Cake from Nova Scotia, featuring a moist and fluffy cake bursting with wild blueberries, topped with a luscious whipped cream topping. This Canadian dessert combines fresh, tangy blueberries with a rich, creamy finish perfect for summer gatherings or a sweet treat.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 ½ cups fresh or frozen Nova Scotia wild blueberries (do not thaw if frozen)
For the Cream Topping:
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a medium bowl, whisk together the flour, baking powder, and salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture, beating well after each addition to ensure they are fully combined. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Stir until just combined to maintain a tender texture.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries, being careful not to break them to avoid discoloring the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 35 to 40 minutes until the cake is golden on top and a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before removing it to preserve its shape and texture.
- Make the Cream Topping: In a chilled bowl, beat heavy cream, granulated sugar, and vanilla extract until soft peaks form, creating a light and fluffy topping.
- Serve: Spread the whipped cream over the cooled cake or serve the cream on the side as preferred.
Notes
- Use fresh Nova Scotia wild blueberries if possible for the most authentic and flavorful cake.
- This cake keeps well when refrigerated and can be stored for up to 3 days.
- It is delicious served slightly chilled, making it a refreshing dessert option for warm weather.
