Nova Scotia Blueberry Cream Cake Recipe
Introduction
Nova Scotia Blueberry Cream Cake is a delightful dessert that combines a buttery crust with fresh blueberries and a creamy sour cream filling. It’s simple enough for beginners, yet impressive enough to serve guests. This cake offers a perfect balance of sweet and tangy flavors in every bite.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ cup butter (cut into small cubes)
- 1 egg
- 4 cups fresh blueberries (or frozen)
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 375°F (190°C) to ensure even baking.
- Step 2: In a medium bowl, whisk together flour, sugar, and baking powder. Add the butter cubes and mix with a fork or your hands until crumbly. Stir in the egg until the dough holds together. Press the dough evenly into the bottom of a greased springform pan.
- Step 3: Spread the blueberries evenly over the crust, pressing slightly to help them absorb the filling.
- Step 4: In a separate bowl, whisk sour cream, vanilla, sugar, and egg yolks until smooth. Pour this filling over the blueberries, spreading evenly.
- Step 5: Bake the cake for 60 minutes, until the crust edges are lightly browned and the filling is set. Cover with foil if the top browns too fast.
- Step 6: Remove from oven and cool completely. Run a knife around the edges before releasing the springform pan. Slice and serve once fully cooled.
Tips & Variations
- Use frozen blueberries directly to keep the filling from becoming watery.
- For extra flavor, add a teaspoon of lemon zest to the filling mixture.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.
Storage
Store the cake covered in the refrigerator for up to 3 days. Reheat slices gently at room temperature or enjoy chilled. Avoid freezing, as the texture of the filling may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well and can be used directly without thawing. This helps maintain the texture and prevents excess liquid in the cake.
How do I know when the cake is done?
The cake is ready when the crust edges are lightly browned and the filling is set but still slightly jiggly in the center. The filling will firm up more as it cools.
PrintNova Scotia Blueberry Cream Cake Recipe
A delightful and beginner-friendly Nova Scotia Blueberry Cream Cake featuring a flaky buttery crust, fresh blueberries, and a tangy sour cream filling. This baked dessert combines the sweetness of blueberries with a creamy texture, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ cup butter (cut into small cubes)
- 1 egg
For the Filling:
- 4 cups fresh blueberries (or frozen, no need to thaw)
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature for even baking.
- Prepare the Crust: In a medium bowl, whisk together flour, sugar, and baking powder. Add cubed butter and mix with a fork, hands, or pastry cutter until crumbly. Add the egg and stir until dough comes together, adding water if too dry. Press dough evenly into the bottom of a greased springform pan.
- Add the Blueberries: Evenly pour fresh or frozen blueberries over the crust. Press slightly to allow blueberries to absorb some filling and distribute evenly.
- Make the Filling: In a separate bowl, whisk sour cream, vanilla extract, sugar, and egg yolks until smooth. Pour this filling over the blueberries and spread evenly. Tap the pan gently to distribute filling if needed.
- Bake the Cake: Bake in the preheated oven at 375°F (190°C) for 60 minutes. The cake is done when crust edges are lightly browned and filling is set. Cover top with foil if browning too quickly.
- Cool and Remove: Remove cake from oven and allow to cool completely to firm up the filling. Loosen edges with an offset spatula or knife and release springform pan. Slice once fully cooled for clean pieces.
Notes
- Frozen blueberries can be used directly without thawing.
- If the dough feels too dry when making the crust, add water one tablespoon at a time.
- Cover cake with aluminum foil during baking if it browns too quickly.
- Allow cake to cool completely before slicing to ensure filling is set.
- Use a springform pan for easy removal.
Keywords: Blueberry Cake, Nova Scotia, Sour Cream Cake, Blueberry Dessert, Baked Blueberry Cake, Springform Cake
