There’s something magical about a dessert that combines the natural sweetness of berries with the smooth richness of cream. The Nova Scotia Blueberry Cream Cake is one such treat that brings those flavors together perfectly. This cake’s harmonious blend of a buttery crust, fresh blueberries, and creamy filling will make it a crowd-pleaser at any occasion. Whether you’re celebrating a family gathering, enjoying a casual afternoon with friends, or simply indulging in a sweet craving, this cake is sure to impress. As someone who loves the simplicity of a recipe that feels like a labor of love without the complex techniques, I can tell you this dessert is a real gem. And the best part? It’s totally beginner-friendly!
Nova Scotia Blueberry Cream Cake: A Delicious and Beginner-Friendly Dessert
Sometimes, the simplest desserts are the most satisfying. The Nova Scotia Blueberry Cream Cake is the perfect example of a treat that combines a few basic ingredients into something truly special. With a buttery crust, a creamy filling, and juicy blueberries throughout, it’s a dessert that’s sure to impress—and it’s surprisingly easy to make! If you’re new to baking or just looking for something that doesn’t require hours of prep, this cake is the one for you.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 (you can also use frozen if fresh ones aren’t available)
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that your oven is at the right temperature by the time you’re ready to bake. Preheating is crucial for achieving an even bake and preventing any unnecessary baking time.
Step 2: Prepare the Crust
In a medium-sized bowl, whisk together the flour, sugar, and baking powder. This will create a uniform dry mixture. Whisking the ingredients before adding the butter ensures that the baking powder is evenly distributed throughout the flour, giving your crust a light, fluffy texture once baked.
Cut the butter into small cubes and add it to the dry ingredients. Using a fork or your hands, mix the butter into the dry mixture until it forms a crumbly texture. You want the butter to be well-incorporated into the flour but not completely melted—this is what gives the crust its buttery, flaky texture. If you prefer, you can use a pastry cutter instead of your hands to incorporate the butter into the flour. Just be careful not to overwork the dough, as this can result in a tough crust.
Next, crack the egg into the mixture. Stir it in until the dough begins to come together. It should look crumbly but hold its shape when pressed. If it feels too dry, add a tablespoon of water at a time until it comes together.
Once the dough is ready, gently press it into the bottom of a greased springform pan. This will form the base of your cake. Using your fingers or the back of a spoon, make sure the crust is evenly distributed across the bottom. This ensures that every slice of the cake has a delicious buttery crust.
Step 3: Add the Blueberries
Now for the star of the show—blueberries. Pour the fresh blueberries evenly over the crust. These will provide bursts of flavor and color in every bite. If you’re using frozen blueberries, don’t worry about thawing them beforehand; just add them directly to the pan. This will help maintain their shape and prevent the filling from becoming too watery.
Feel free to slightly press the blueberries into the crust. This allows the fruit to absorb some of the filling, ensuring each slice has the perfect balance of crust, blueberries, and cream.
Step 4: Make the Filling
In a separate bowl, whisk together the sour cream, vanilla extract, sugar, and egg yolks. This mixture will create the creamy filling that beautifully complements the blueberries. The sour cream provides a tangy richness that balances the sweetness of the blueberries, while the egg yolks help to create a smooth, velvety texture.
Once well mixed, pour the filling over the blueberries, spreading it into an even layer. The filling will set into a rich, creamy texture as the cake bakes. If you’re concerned about the filling spreading unevenly, you can gently tap the pan on the countertop to help the filling settle into place.
Step 5: Bake the Cake
Place the pan in the preheated oven and bake at 375°F for 60 minutes. Keep an eye on the cake toward the end of the baking time. You’ll know it’s done when the edges of the crust are lightly browned, and the filling has set in the center. If the top starts to brown too quickly, you can cover it loosely with aluminum foil to prevent it from burning.
As the cake bakes, the buttery aroma of the crust and the sweetness of the blueberries will fill your kitchen, making it hard to resist tasting it right away. But trust me, the wait will be worth it!
Once it’s baked, remove the cake from the oven and allow it to cool. The cake will continue to firm up as it cools.
Step 6: Remove the Cake from the Pan
To remove the cake from the pan, use an offset spatula or a butter knife to loosen the edges from the sides of the springform pan. Carefully release the pan, and voilà! You now have a beautifully baked Nova Scotia Blueberry Cream Cake. Let the cake cool completely before slicing, as this will help the filling firm up and make for cleaner slices.
Notes
- Crust Troubleshooting: If your crust is too crumbly to hold together, try adding a small splash of water, a teaspoon at a time, until it comes together. On the flip side, if your dough becomes too wet, add a bit more flour until it firms up. The goal is to have a dough that holds together but isn’t sticky.
- Perfect Blueberries: If you’re using frozen blueberries, don’t defrost them. Just add them straight to the pan. This helps prevent the filling from becoming watery and ensures the blueberries hold their shape. Be aware that frozen blueberries can sometimes release juice while baking, which is fine—it will simply add more flavor to the filling.
- Baking Tips: Make sure to check the cake during the last 10 minutes of baking. The top should be slightly golden, and the filling should be set but still jiggly in the center. If the edges look done but the center is still runny, try lowering the temperature to 350°F and baking for an additional 10-15 minutes.
- Sour Cream Substitutions: If you’re out of sour cream, Greek yogurt is a great substitute. It will create a slightly tangier filling but will work wonderfully in this recipe. Just make sure to use plain Greek yogurt, as flavored varieties may alter the taste of the filling.
- Egg Yolk Alternatives: If you want to make this recipe egg-free, consider using a flaxseed egg substitute (1 tablespoon of flax meal mixed with 3 tablespoons of water for each egg yolk). The texture might differ slightly, but the result will still be delicious.
The Nova Scotia Blueberry Cream Cake not only provides a delicious experience but also makes a perfect starting point for new bakers. With just a few simple ingredients and easy-to-follow steps, you’ll have a dessert that looks like it came straight out of a bakery. In this article, I’ll walk you through every step of the process, share helpful tips for success, and offer suggestions on how to make the most out of this delightful cake. Get ready to impress your family and friends with this quick, healthy, and easy-to-make dessert!
This cake is ideal for anyone looking for a satisfying dessert that doesn’t take hours to prepare. While it may look complex at first glance, the steps are simple, and the ingredients are easily accessible. The real beauty of this dessert lies in its versatility—you can enjoy it with a cup of coffee in the morning, serve it as an after-dinner treat, or even bring it along to a potluck. It’s a cake that appeals to everyone, from kids to adults, making it a great choice for virtually any occasion.
Ingredients and Preparation
Before diving into the recipe, let’s gather all the ingredients and get familiar with what you’ll need for both the crust and the filling.
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 (you can also use frozen if fresh ones aren’t available)
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
Ingredient Alternatives:
- If you prefer a less sweet crust, reduce the sugar to ¼ cup. You can also experiment with adding a pinch of cinnamon to the crust for extra flavor.
- Sour cream can be substituted with Greek yogurt for a tangier taste or if you’re looking to reduce the fat content.
- For those who don’t eat eggs, you can try an egg substitute like a flaxseed mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg).
In this recipe, fresh blueberries provide a burst of flavor that’s both sweet and tart, perfectly complementing the creamy filling. While fresh blueberries are always the best option, frozen blueberries can be a good substitute. Just be sure to add them directly to the cake without thawing them first, as thawed blueberries can release excess moisture into the filling. If you prefer a different fruit or want to try something new, feel free to substitute the blueberries with strawberries, raspberries, or blackberries. The creamy filling will pair beautifully with a variety of fruits.
Step-by-Step Instructions
Let’s break down the process into simple, manageable steps. Each step is straightforward, making this recipe ideal for beginners.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that your oven is at the right temperature by the time you’re ready to bake. Preheating is crucial for achieving an even bake and preventing any unnecessary baking time.
Step 2: Prepare the Crust
In a medium-sized bowl, whisk together the flour, sugar, and baking powder. This will create a uniform dry mixture. Whisking the ingredients before adding the butter ensures that the baking powder is evenly distributed throughout the flour, giving your crust a light, fluffy texture once baked.
Cut the butter into small cubes and add it to the dry ingredients. Using a fork or your hands, mix the butter into the dry mixture until it forms a crumbly texture. You want the butter to be well-incorporated into the flour but not completely melted—this is what gives the crust its buttery, flaky texture. If you prefer, you can use a pastry cutter instead of your hands to incorporate the butter into the flour. Just be careful not to overwork the dough, as this can result in a tough crust.
Next, crack the egg into the mixture. Stir it in until the dough begins to come together. It should look crumbly but hold its shape when pressed. If it feels too dry, add a tablespoon of water at a time until it comes together.
Once the dough is ready, gently press it into the bottom of a greased springform pan. This will form the base of your cake. Using your fingers or the back of a spoon, make sure the crust is evenly distributed across the bottom. This ensures that every slice of the cake has a delicious buttery crust.
Step 3: Add the Blueberries
Now for the star of the show—blueberries. Pour the fresh blueberries evenly over the crust. These will provide bursts of flavor and color in every bite. If you’re using frozen blueberries, don’t worry about thawing them beforehand; just add them directly to the pan. This will help maintain their shape and prevent the filling from becoming too watery.
Feel free to slightly press the blueberries into the crust. This allows the fruit to absorb some of the filling, ensuring each slice has the perfect balance of crust, blueberries, and cream.
Step 4: Make the Filling
In a separate bowl, whisk together the sour cream, vanilla extract, sugar, and egg yolks. This mixture will create the creamy filling that beautifully complements the blueberries. The sour cream provides a tangy richness that balances the sweetness of the blueberries, while the egg yolks help to create a smooth, velvety texture.
Once well mixed, pour the filling over the blueberries, spreading it into an even layer. The filling will set into a rich, creamy texture as the cake bakes. If you’re concerned about the filling spreading unevenly, you can gently tap the pan on the countertop to help the filling settle into place.
Step 5: Bake the Cake
Place the pan in the preheated oven and bake at 375°F for 60 minutes. Keep an eye on the cake toward the end of the baking time. You’ll know it’s done when the edges of the crust are lightly browned, and the filling has set in the center. If the top starts to brown too quickly, you can cover it loosely with aluminum foil to prevent it from burning.
As the cake bakes, the buttery aroma of the crust and the sweetness of the blueberries will fill your kitchen, making it hard to resist tasting it right away. But trust me, the wait will be worth it!
Once it’s baked, remove the cake from the oven and allow it to cool. The cake will continue to firm up as it cools.
Step 6: Remove the Cake from the Pan
To remove the cake from the pan, use an offset spatula or a butter knife to loosen the edges from the sides of the springform pan. Carefully release the pan, and voilà! You now have a beautifully baked Nova Scotia Blueberry Cream Cake. Let the cake cool completely before slicing, as this will help the filling firm up and make for cleaner slices.
Beginner Tips and Notes
As with any new recipe, there might be a few things that trip you up, but don’t worry—I’m here to help! Here are some tips to ensure your cake comes out perfectly:
- Crust Troubleshooting: If your crust is too crumbly to hold together, try adding a small splash of water, a teaspoon at a time, until it comes together. On the flip side, if your dough becomes too wet, add a bit more flour until it firms up. The goal is to have a dough that holds together but isn’t sticky.
- Perfect Blueberries: If you’re using frozen blueberries, don’t defrost them. Just add them straight to the pan. This helps prevent the filling from becoming watery and ensures the blueberries hold their shape. Be aware that frozen blueberries can sometimes release juice while baking, which is fine—it will simply add more flavor to the filling.
- Baking Tips: Make sure to check the cake during the last 10 minutes of baking. The top should be slightly golden, and the filling should be set but still jiggly in the center. If the edges look done but the center is still runny, try lowering the temperature to 350°F and baking for an additional 10-15 minutes.
- Sour Cream Substitutions: If you’re out of sour cream, Greek yogurt is a great substitute. It will create a slightly tangier filling but will work wonderfully in this recipe. Just make sure to use plain Greek yogurt, as flavored varieties may alter the taste of the filling.
- Egg Yolk Alternatives: If you want to make this recipe egg-free, consider using a flaxseed egg substitute (1 tablespoon of flax meal mixed with 3 tablespoons of water for each egg yolk). The texture might differ slightly, but the result will still be delicious.
Serving Suggestions
The Nova Scotia Blueberry Cream Cake can be served as-is, but here are a few ideas to elevate the presentation and flavor:
- Fresh Whipped Cream: A dollop of lightly sweetened whipped cream on top will add an extra layer of decadence. For an added twist, consider infusing the whipped cream with a touch of vanilla extract or lemon zest.
- Vanilla Ice Cream: This cake pairs wonderfully with a scoop of vanilla ice cream, which contrasts the tanginess of the filling and the sweetness of the blueberries. If you’re feeling adventurous, try serving it with a scoop of cinnamon ice cream for a spiced touch.
- Lemon Zest: A little grated lemon zest sprinkled on top of the cake can brighten the flavors and add a fresh touch.
If you have any leftovers (though it’s unlikely!), store the cake in the fridge for up to three days. Just make sure it’s covered to prevent the crust from drying out.
Conclusion
Now that you’ve got the recipe for Nova Scotia Blueberry Cream Cake, it’s time to give it a go! I’m confident that you’ll enjoy making this delightful dessert, and even more so, sharing it with others. Whether you’re a seasoned baker or a beginner, this cake is incredibly forgiving and deliciously rewarding. I’d love to hear about your experience with the recipe, so be sure to leave a comment below and share your thoughts, tips, or any variations you tried!
This easy-to-make cake is perfect for those looking for a simple, yet impressive dessert. It’s the kind of treat that doesn’t require advanced techniques, and its combination of sweet blueberries, tangy cream, and buttery crust is sure to win everyone over. If you’re looking for an easy sheet pan dinner to round off a meal or a dessert for a special gathering, this Nova Scotia Blueberry Cream Cake is your perfect answer.
Don’t forget to share this recipe with your friends and family—they’ll be asking for seconds!
Happy baking, and enjoy the delicious results!
