There’s something undeniably delightful about a Nova Scotia Blueberry Cream Cake that makes it a must-try dessert for any occasion. Bursting with the juicy goodness of blueberries and layered with fluffy whipped cream, this luscious cake not only looks stunning but offers a flavor experience that’s as satisfying as it is refreshing. Whether you’re hosting a summer gathering, celebrating a family birthday, or simply enjoying a cozy weekend at home, this cake brings a touch of elegance while remaining comfortably approachable for bakers of all skill levels.
The light, tender vanilla cake serves as the perfect base for a splendid assembly of flavors and textures. Each slice reveals a creamy layer of blueberry filling that adds a burst of fruity sweetness. Couple that with the additional whipped cream layer, and you get a dessert that feels indulgent yet remarkably light on the palate. It’s no wonder this cake has become a favorite among both seasoned bakers and enthusiastic novices alike!
Why You’ll Love This Nova Scotia Blueberry Cream Cake
- Irresistible Flavor: The combination of fresh blueberries and creamy layers is simply heavenly.
- Seasonal Star: Perfect for summer celebrations but delightful any time of year.
- Easy to Make: This cake uses straightforward techniques that anyone can master.
- Showstopper Presentation: The layered look makes it ideal for special occasions.
Preparation Phase & Tools to Use
Before diving into the delicious world of making a Nova Scotia Blueberry Cream Cake, it’s essential to have a well-prepared kitchen. Start by gathering your ingredients and measuring them out. Ensure your butter is softened to room temperature for easy mixing. Preheat your oven to 350°F (175°C) and have your 9-inch round cake pan greased and floured. This step is crucial for preventing your cake from sticking.
Aside from the typical baking tools like measuring cups, spoons, and mixing bowls, a good hand mixer or stand mixer will make whipping cream and creaming butter and sugar much easier. You may also want to have a spatula handy for folding in the flour and milk, and a toothpick to test the cake’s doneness. Lastly, don’t forget about a cooling rack for your baked cake—it’s vital for achieving the right texture.
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 4 cups fresh or frozen blueberries
- ½ cup granulated sugar (for filling)
- 2 tbsp cornstarch
- ¼ cup water
- 1 tsp lemon juice
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for whipping cream)
- Optional Garnish: Extra whipped cream, Fresh blueberries
Instructions
Step 1: Preheat the Oven
Start by setting your oven temperature to 350°F (175°C). Preparing your cake pan is also essential—grease it with some butter and dust it with flour to ensure your cake comes out seamlessly once it’s baked.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and light. This step is where you introduce air into the batter, giving your cake a lovely texture. Beat in the eggs one at a time, followed by the vanilla extract for that delightful flavor. Gradually add the flour mixture to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix; a few flour streaks are okay.
Step 3: Bake the Cake
Pour your batter into the prepared cake pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Blueberry Filling
While your cake cools, it’s time to prepare the blueberry filling. In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Over medium heat, allow the mixture to come to a gentle simmer. Stir it occasionally, cooking until it thickens, which should take about 5 to 7 minutes. Once thickened, remove it from the heat and let it cool completely.
Step 5: Whip the Cream
For the cream layer, take a clean mixing bowl and beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This means when you lift the beater out of the cream, it holds its shape without collapsing. Be cautious not to over-whip, as cream can turn into butter if beaten too long!
Step 6: Assemble the Cake
Once your cake has cooled completely, carefully slice it horizontally into two equal layers. Place the bottom layer on a serving plate and spread a generous amount of blueberry filling over it. Follow this with a layer of the whipped cream—about half the total whipped amount. Place the top cake layer over the whipped cream layer and finish by spreading the remaining whipped cream on top. If desired, you can also pipe some decorative swirls around the edges.
Step 7: Chill & Serve
To allow the flavors to meld, it’s best to refrigerate the assembled cake for about 2 hours before serving. Finally, garnish with extra whipped cream and fresh blueberries to make it look extra special! Slice into pieces and enjoy with friends and family!
Variations
- Protein: Add sliced almonds or chopped walnuts into the batter for added texture and nutty flavor.
- Vegetables: For an added layer of flavor and moisture, consider mixing in a half-cup of grated zucchini or carrots into the batter.
- Spices: Spice it up with a teaspoon of cinnamon or nutmeg to bring warmth and depth to the flavor profile.
Cooking Notes
- If using frozen blueberries, there’s no need to thaw them; just toss them in directly.
- Make sure to measure flour properly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
- You can customize the whipped cream with different extracts like almond or mint for an interesting twist.
- For the gluten-free option, substitute all-purpose flour for a gluten-free blend.
Serving Suggestions
- Serve with a side of fresh fruit salad for a light and balanced dessert.
- Pair with a scoop of vanilla or lemon sorbet for a refreshing treat.
Tips
- Don’t skip the chilling step! This helps the layers set and makes slicing easier.
- Practice makes perfect—if it’s your first time making layered cakes, don’t worry if it’s not perfect on your first try.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (includes cooling and chilling time)
Nutritional Information
- Calories: Approximately 450 calories per slice (based on 12 slices)
- Protein: 5 grams
- Sodium: 210 mg
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just add them directly to the filling without thawing them first. It will work beautifully!
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and assemble it a few hours before serving.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to three days. Make sure to keep it refrigerated to maintain freshness.
Can I freeze the cake?
Yes! You can freeze the unassembled cake layers for up to three months. Wrap them tightly in plastic wrap and foil to prevent freezer burn.
Conclusion
The Nova Scotia Blueberry Cream Cake is more than just a dessert; it’s a celebration of flavors and a perfect treat for any occasion. With its luscious layers of cake, blueberry filling, and whipped cream, this dessert is sure to impress your guests and family alike. It’s light, fruity, and downright scrumptious. So whether you’re planning a gathering or simply indulging on a quiet weekend at home, this recipe is your ticket to a delightful cake experience. Don’t hesitate to share your own variations or experiences in the comments below, and happy baking!
Print
Nova Scotia Blueberry Cream Cake
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
Description
A delightful dessert with layers of blueberries and cream.
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 4 cups fresh or frozen blueberries
- ½ cup granulated sugar (for filling)
- 2 tbsp cornstarch
- ¼ cup water
- 1 tsp lemon juice
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for whipping cream)
- Optional Garnish: Extra whipped cream, Fresh blueberries
Instructions
- Start by setting your oven temperature to 350°F (175°C). Preparing your cake pan is also essential—grease it with some butter and dust it with flour to ensure your cake comes out seamlessly once it’s baked.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and light. This step is where you introduce air into the batter, giving your cake a lovely texture. Beat in the eggs one at a time, followed by the vanilla extract for that delightful flavor. Gradually add the flour mixture to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix; a few flour streaks are okay.
- Pour your batter into the prepared cake pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While your cake cools, it’s time to prepare the blueberry filling. In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Over medium heat, allow the mixture to come to a gentle simmer. Stir it occasionally, cooking until it thickens, which should take about 5 to 7 minutes. Once thickened, remove it from the heat and let it cool completely.
- For the cream layer, take a clean mixing bowl and beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This means when you lift the beater out of the cream, it holds its shape without collapsing. Be cautious not to over-whip, as cream can turn into butter if beaten too long!
- Once your cake has cooled completely, carefully slice it horizontally into two equal layers. Place the bottom layer on a serving plate and spread a generous amount of blueberry filling over it. Follow this with a layer of the whipped cream—about half the total whipped amount. Place the top cake layer over the whipped cream layer and finish by spreading the remaining whipped cream on top. If desired, you can also pipe some decorative swirls around the edges.
- To allow the flavors to meld, it’s best to refrigerate the assembled cake for about 2 hours before serving. Finally, garnish with extra whipped cream and fresh blueberries to make it look extra special! Slice into pieces and enjoy with friends and family!
Notes
If using frozen blueberries, there’s no need to thaw them; just toss them in directly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 210 mg
- Protein: 5 g