If you adore a dessert that captures the essence of a place and the sweetness of fresh fruit, then you absolutely must try Nova Scotia’s Blueberry Cream Cake Recipe. This delightful cake is a tender, moist base bursting with juicy wild blueberries, perfectly balanced with a luscious whipped cream topping. It’s a harmonious celebration of Nova Scotia’s famed wild blueberries, wrapped in a creamy embrace that feels like a hug from the inside. Whether you’re hosting a cozy gathering or just craving a slice of something special, this cake has a way of turning moments into memories and every bite into a little sweet adventure.
Ingredients You’ll Need
This recipe calls for simple, classic ingredients that come together to create layers of flavor and texture. Each component plays its part, from the fresh blueberries bringing vibrant color and tartness, to the rich whipped cream adding a velvety finish. Getting these basics right means your cake will shine with authentic, comforting goodness.
- 1 cup fresh or frozen wild blueberries: Opt for wild blueberries if you can for their intense flavor and natural sweetness—they are the star of the show.
- 1 tablespoon all-purpose flour: This coats the blueberries to keep them suspended evenly throughout the batter.
- 1 ½ cups all-purpose flour: The main structure of your cake, providing that tender crumb.
- 1 ½ teaspoons baking powder: Your leavening agent to give the cake a light, airy texture.
- ¼ teaspoon salt: Balances the sweetness and enhances the flavors in the cake.
- ½ cup unsalted butter (softened): Adds richness and moisture for a soft crumb.
- 1 cup granulated sugar: Sweetens the cake without overwhelming the delicate blueberry flavor.
- 2 large eggs: Bind everything together and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the batter.
- ½ cup whole milk: Adds moisture and tenderness to the cake.
- 1 cup heavy whipping cream: For the lush, airy topping that complements the blueberry base perfectly.
- 2 tablespoons powdered sugar: Sweetens the whipped cream gently without weighing it down.
- ½ teaspoon vanilla extract (for whipped cream): Elevates the whipped cream with a subtle, sweet aroma.
How to Make Nova Scotia’s Blueberry Cream Cake Recipe
Step 1: Prepare the Oven and Blueberries
Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Next, toss your blueberries with one tablespoon of flour. This simple step keeps the blueberries from sinking straight to the bottom during baking, helping them stay beautifully distributed throughout the cake.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. This ensures your leavening and seasoning are evenly spread, setting the stage for perfect cake texture and flavor.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This aeration is key, helping to create a delicate crumb that melts in your mouth.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time to your creamed mixture, beating well after each addition to keep the batter smooth and well combined. Stir in one teaspoon of vanilla extract to add warmth and depth to the cake’s flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, gently folding after each addition. This careful mixing avoids overworking the batter, keeping the texture tender.
Step 6: Fold in Blueberries and Bake
Carefully fold the floured blueberries into the batter, making sure not to crush them. Pour the batter into your greased cake pan and smooth the top so it bakes evenly. Bake for 35 to 40 minutes or until a toothpick inserted center comes out clean, signalling perfection.
Step 7: Prepare the Whipped Cream
While the cake cools completely in the pan, whip the heavy cream with powdered sugar and half a teaspoon of vanilla extract until soft peaks form. This whipped cream will add a luscious, airy layer that’s the perfect partner to the blueberry cake.
Step 8: Assemble and Serve
Once cooled, either spread the whipped cream generously over the top of the cake or serve it on the side for your guests to add as they please. The cool cream against the sweet, fruity cake is pure magic.
How to Serve Nova Scotia’s Blueberry Cream Cake Recipe
Garnishes
Enhancing your cake with simple garnishes can elevate the experience. Fresh blueberries scattered on the whipped cream add an inviting pop of color, while a light dusting of powdered sugar feels like a sweet snowfall. For an extra touch, a few fresh mint leaves can brighten both the look and taste.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or a nice herbal tea. If you’re serving it as part of a brunch or dessert spread, fresh fruit salad or a small scoop of vanilla ice cream can complement its rich, creamy layers perfectly.
Creative Ways to Present
Why not try serving slices on pretty dessert plates with drizzle of a simple blueberry coulis on the side? Or for a festive occasion, layer the cake and whipped cream into clear glasses to create elegant trifles. This recipe lends itself beautifully to creative plating, making every slice a little piece of art.
Make Ahead and Storage
Storing Leftovers
Nova Scotia’s Blueberry Cream Cake Recipe keeps wonderfully in the refrigerator. Store any leftovers covered with plastic wrap or in an airtight container to maintain freshness and moisture for up to three days.
Freezing
If you want to keep this treat longer, the cake (without whipped cream) freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. When ready, thaw overnight in the fridge and whip fresh cream to serve alongside.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is generally not necessary. However, if you prefer it slightly warm, a few seconds in the microwave can lift the flavors—just avoid heating the whipped cream as it will lose its texture.
FAQs
Can I use frozen blueberries for this cake?
Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure to thaw and drain them well before tossing with the flour to avoid excess moisture in the batter.
Is there a substitute for heavy whipping cream in the topping?
While heavy cream gives you that perfect airy whipped texture, you can try stabilized whipped topping alternatives or coconut cream for a dairy-free version, but the flavor will differ slightly.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that is suitable for baking. Be sure it contains xanthan gum or another binder for the best results.
How long does the cake take to cool before adding the whipped cream?
It’s important to let the cake cool completely in the pan, which usually takes about an hour at room temperature. Adding whipped cream on a warm cake could cause it to melt or slide off.
What is the best way to serve this cake for a party?
For gatherings, consider serving the whipped cream on the side alongside a platter of cake slices. This allows guests to customize their portion and helps the cake stay fresh longer.
Final Thoughts
If you want to bring a slice of Canadian sweetness into your home, Nova Scotia’s Blueberry Cream Cake Recipe is a must-try. Its vibrant blueberries paired with rich, fluffy cream create a dessert that’s both comforting and indulgent. I can’t wait for you to experience the joy this cake will bring to your table—it’s truly a delicious way to celebrate any occasion!
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Nova Scotia’s Blueberry Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Enjoy the delightful flavors of Nova Scotia with this Blueberry Cream Cake, featuring tender cake infused with wild blueberries and topped with luscious homemade whipped cream. Perfect for a refreshing dessert that balances sweetness and creaminess.
Ingredients
Cake
- 1 cup fresh or frozen wild blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Coat Blueberries: Toss the blueberries with 1 tablespoon of flour in a small bowl to lightly coat them, which helps prevent them from sinking during baking.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, baking powder, and salt to blend the leavening agents with the flour evenly.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring each is well incorporated before adding the next, then stir in 1 teaspoon of vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with the milk, beginning and ending with the flour mixture, mixing just until combined to avoid overmixing.
- Fold in Blueberries: Gently fold the floured blueberries into the batter, ensuring they are evenly distributed without crushing them.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing, which helps the cake set and prevents breakage.
- Make the Whipped Cream: Beat the heavy whipping cream with powdered sugar and ½ teaspoon vanilla extract until soft peaks form, creating a light and fluffy topping.
- Serve: Spread the whipped cream over the cooled cake or serve it on the side for a delightful finish to your blueberry cream cake.
Notes
- Use wild Nova Scotia blueberries if available for an authentic, traditional flavor.
- The cake can be prepared a day ahead and stored in the refrigerator to enhance flavors.
- Serve the cake chilled or at room temperature according to your preference.
