A light and fluffy cake filled with sweet cream and fresh blueberries, this Nova Scotia Blueberry Cream Cake is a delightful combination of fruity and creamy goodness. Perfect for summer gatherings or any time you crave a refreshing dessert, this cake offers a balance of tender sponge, luscious whipped cream, and a vibrant blueberry topping.
Why You’ll Love This Recipe
- Light & Fluffy Texture – The cake is soft, buttery, and perfectly airy.
- Fresh Blueberry Topping – Bursting with natural sweetness and a hint of lemon.
- Luscious Cream Filling – Whipped cream adds a rich and smooth contrast to the cake.
- Perfect for Any Occasion – Great for summer, tea time, or a special treat.
- Simple & Elegant – Easy to make but impressive in presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 1 1/2 cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Directions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the Cream Filling:
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Let cool.
Assemble the Cake:
- Once the cake has cooled, slice it in half horizontally to create two layers.
- Spread the whipped cream filling over the bottom layer of the cake.
- Top with the blueberry mixture, then place the second layer of cake on top.
- Optionally, add extra whipped cream and blueberries on top for decoration.
Serve:
- Slice and serve chilled for a refreshing, creamy treat!
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 8 servings
- Calories: 250 kcal per serving
Variations
- Gluten-Free Version – Use a gluten-free all-purpose flour blend.
- Dairy-Free Option – Substitute the butter, milk, and heavy cream with dairy-free alternatives like coconut cream.
- Extra Fruity – Add raspberries or blackberries to the blueberry topping for a mixed berry twist.
- Lemon Infused – Add lemon zest to the cake batter for a hint of citrus flavor.
- Chocolate Drizzle – Finish with a drizzle of melted white or dark chocolate for an elegant touch.
Storage & Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual cake slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Make-Ahead Tip: Bake the cake layers in advance and assemble before serving for the freshest taste.
FAQs
Can I use frozen blueberries for the topping?
Yes, but let them thaw slightly before cooking. You may need to cook them for an extra minute or two.
How do I prevent my cake from being too dry?
Make sure not to overbake it, and measure your flour accurately using the spoon-and-level method.
Can I use store-bought whipped cream?
Yes, but homemade whipped cream has a fresher taste and better texture.
What type of milk is best for this recipe?
Whole milk provides the best flavor and texture, but any milk will work.
Can I make this cake in advance?
Yes! You can bake the cake a day ahead, but it’s best to add the cream and blueberry topping just before serving.
Can I substitute the sugar with a natural sweetener?
Yes, you can use honey, maple syrup, or a sugar alternative, but it may slightly alter the texture.
How do I keep my whipped cream from deflating?
Use cold heavy cream and avoid overwhipping. If needed, stabilize it with a little cornstarch or gelatin.
Can I make this into cupcakes?
Yes! Divide the batter into a lined muffin tin and bake for about 18-20 minutes.
Can I use another fruit topping?
Absolutely! Strawberries, raspberries, or peaches would also work well.
What’s the best way to slice this cake cleanly?
Use a serrated knife and wipe it clean between slices for the best presentation.
Conclusion
Nova Scotia Blueberry Cream Cake is a delightful balance of soft cake, smooth whipped cream, and vibrant blueberry topping. Whether you’re making it for a special occasion or just treating yourself, this cake is sure to impress with its simple yet elegant flavors. Enjoy it chilled for the best experience!
Canadian, American
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Nova Scotia Blueberry Cream Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Canadian, American
- Diet: Vegetarian
Description
A light and fluffy cake layered with sweet cream and fresh blueberry topping. This classic dessert is perfect for summer gatherings or any time you crave a refreshing treat!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 1 1/2 cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare the Cream Filling:
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
Prepare the Blueberry Topping:
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Let cool.
Assemble the Cake:
- Slice the cooled cake in half horizontally to create two layers.
- Spread whipped cream filling over the bottom layer.
- Spoon the blueberry mixture on top, then place the second cake layer over it.
- Optionally, add extra whipped cream and blueberries for decoration.
Serve:
- Slice and serve chilled for the best flavor!
Notes
- Gluten-Free Option: Use gluten-free all-purpose flour.
- Dairy-Free Option: Substitute butter, milk, and cream with dairy-free alternatives.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Make-Ahead Tip: Bake the cake a day ahead and assemble before serving.
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