Description
Nova Scotia’s Blueberry Cream Cake is a classic Canadian dessert featuring a tender, moist cake studded with wild blueberries and topped with a light whipped cream. This cake offers a perfect balance of sweet and tart flavors, making it a delightful treat for afternoon tea or a special occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh wild blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform or round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt ensuring they are evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which creates a smooth base for the cake batter.
- Add eggs and vanilla: Beat in the eggs one at a time for even incorporation, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Add the dry ingredients alternately with sour cream, starting and ending with the dry ingredients. Mix gently just until combined to keep the batter tender.
- Toss and fold in blueberries: Toss blueberries with the remaining tablespoon of flour to prevent them from sinking, then gently fold them into the batter ensuring an even distribution without breaking the berries.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool before topping: Allow the cake to cool slightly in the pan before removing.
- Whip the cream: Whip the heavy cream with powdered sugar until soft peaks form, creating a light and fluffy topping.
- Serve: Spread or dollop the whipped cream over the cooled cake just before serving. Enjoy warm or chilled.
Notes
- Wild blueberries provide the best flavor and are traditional to Nova Scotia, but cultivated blueberries can be substituted.
- This cake can be served warm or chilled, making it versatile for different occasions.
- It’s excellent as a dessert or paired with afternoon tea for a classic Maritime treat.
