🫐 Nova Scotia Blueberry Cream Cake
This dessert is inspired by the famous wild blueberries from Nova Scotia, a region well known for producing small, sweet Wild Blueberries. The cake is soft, lightly sweet, and topped with a creamy blueberry layer.
📝 Ingredients
Cake Base
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
Blueberry Cream Topping
- 2 cups fresh or frozen blueberries
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the Cake
- Preheat oven to 180°C (350°F).
- Grease an 8- or 9-inch cake pan.
- In a bowl mix flour, baking powder, and salt.
- In another bowl beat butter and sugar until light.
- Add eggs and vanilla.
- Alternate adding the flour mixture and milk until combined.
2️⃣ Bake
- Pour batter into the pan.
- Bake 25–30 minutes until a toothpick comes out clean.
- Let cool completely.
3️⃣ Prepare the Cream
- Whip heavy cream, powdered sugar, and vanilla until thick.
4️⃣ Assemble
- Spread whipped cream over the cooled cake.
- Top generously with blueberries.
🍰 Optional Blueberry Sauce
Heat:
- 1 cup blueberries
- 2 tbsp sugar
- 1 tbsp water
Cook 5 minutes until thick, cool, then drizzle over the cake.
📊 Approximate Nutrition (per slice, 8 slices)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 300–330 kcal | 35g | 17g | 4g |
💡 Tip: If you can find wild blueberries, they give the cake a stronger flavor and deeper color than regular blueberries.
If you want, I can also show you the traditional Nova Scotia blueberry dessert that locals say is even better than cake. 🫐