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
Scale
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.
