Nova 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
Scale
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
Find it online: https://bakedbylisa.com/nova-scotia-blueberry-cream-cake-recipe/
