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
Scale
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.
