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Nova Scotia Blueberry Cream Cake

A tender and elegant cake bursting with fresh blueberries and complemented by light whipped cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh blueberries Use fresh, firm blueberries for the juiciest pockets.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened Bring to room temperature before mixing.
  • 2 large eggs Bring to room temperature before mixing.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For a nutty crumb, replace 1/4 cup with finely ground almonds.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream For a denser cake, replace 1/4 cup with sour cream.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch cake pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the creamed mixture.
  6. Fold in the blueberries gently to avoid bruising them.
  7. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Let the cake cool completely before frosting with whipped cream.

Notes

Serve with a light, billowy whipped cream and garnish with fresh blueberries. For best texture, consume whipped cream frosted cake within 24-48 hours. To store, wrap and refrigerate for up to 3 days or freeze unfrosted slices for up to one month.