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.