Nova Scotia Blueberry Cream Cake Recipe

Why You’ll Love This Recipe

This cake is ideal for both seasoned bakers and beginners. It features a rich buttery crust, topped with fresh or frozen blueberries and a smooth sour cream filling. The combination of sweet and tangy flavors, along with a simple preparation process, ensures that this cake will quickly become a favorite in your dessert repertoire.

this Recipe

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 (or frozen if fresh are unavailable)

• 2 cups sour cream

• ½ cup white sugar

• 2 egg yolks

• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).

2. In a bowl, whisk the flour, sugar, and baking powder. Add the butter and mix until crumbly. Stir in the egg and press the mixture into the bottom of a greased springform pan.

3. Scatter the blueberries over the crust, pressing gently if desired.

4. Whisk together the sour cream, sugar, egg yolks, and vanilla extract. Pour this over the blueberries.

5. Bake for 60 minutes or until the crust is golden and the filling is set. Allow the cake to cool before removing it from the pan and slicing.

Servings and Timing

• Servings: 10

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 10 minutes

Variations

• You can substitute sour cream with Greek yogurt for a tangier flavor.

• Use frozen blueberries if fresh ones are out of season.

• For a crust with more texture, consider adding a handful of chopped nuts like almonds or walnuts.

Storage/Reheating

Store leftover cake in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F for 10-15 minutes or enjoy it cold directly from the fridge.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing them. They will release some juice during baking, adding flavor to the filling.

2. Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt works well as a sour cream substitute, though it will create a slightly tangier filling.

3. What can I do if my crust is too crumbly?

If the crust is too crumbly, add a tablespoon of water at a time until it holds together but isn’t sticky.

4. How can I ensure the filling sets properly?

Allow the cake to cool completely, as the filling will firm up more as it cools.

5. How can I make this cake egg-free?

You can substitute egg yolks with flaxseed meal mixed with water (1 tablespoon flax meal + 3 tablespoons water = 1 egg yolk).

6. Can I add more blueberries?

Yes, you can adjust the amount of blueberries based on your preference. Just be sure to balance the filling to avoid making it too watery.

7. Can I make this cake in advance?

Yes, you can prepare the cake ahead of time and store it in the refrigerator until you’re ready to serve.

8. How do I know when the cake is done?

The cake is done when the crust is golden and the filling is set in the center but still slightly jiggly.

9. What should I do if the top of the cake browns too quickly?

If the top starts to brown too much, cover it loosely with aluminum foil to prevent burning while the cake continues baking.

10. Can I use a regular cake pan instead of a springform pan?

Yes, a regular cake pan will work, though using a springform pan makes removing the cake easier.

Conclusion

The Nova Scotia Blueberry Cream Cake is a simple yet delicious dessert that’s perfect for beginners. With just a few basic ingredients and minimal effort, you can create a stunning and flavorful cake that will impress anyone. Whether for a family gathering or a special treat, this dessert is a guaranteed hit.

Nova Scotia Blueberry Cream Cake Recipe

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: Canadian
• Diet: Vegetarian

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Description

Discover the irresistible taste of Nova Scotia Blueberry Cream Cake, a beginner-friendly dessert that combines juicy blueberries, a buttery crust, and a creamy sour cream filling. Perfect for novice bakers, this easy-to-make cake offers rich flavor with minimal effort. Whether using fresh or frozen blueberries, this dessert promises a delightful treat that’s sure to impress!

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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 (or frozen if fresh are unavailable)

2 cups sour cream

½ cup white sugar

2 egg yolks

1 tsp vanilla extract

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Instructions

1. Preheat the oven to 375°F (190°C).

2. In a bowl, whisk together the flour, sugar, and baking powder.

3. Add the butter to the mixture and mix until it becomes crumbly.

4. Stir in the egg and press the mixture into the bottom of a greased springform pan.

5. Scatter the blueberries over the crust, pressing them gently into the mixture.

6. Whisk together the sour cream, sugar, egg yolks, and vanilla extract. Pour the filling over the blueberries.

7. Bake for 60 minutes or until the crust is golden and the filling is set.

8. Allow the cake to cool completely before removing it from the pan and slicing.

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Notes

• If you prefer a tangier flavor, substitute Greek yogurt for sour cream.

• For extra texture, try adding chopped nuts like almonds or walnuts to the crust.

• The cake will continue to firm up as it cools, ensuring a more set filling.