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Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cream Cake: Creamy Bliss Awaits You

Indulge in the delightful Nova Scotia Blueberry Cream Cake, a perfect blend of ripe blueberries and rich cream.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Canadian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for gluten-free version
  • 1 cup sugar Consider using coconut sugar for richer taste
  • 1 tbsp baking powder Ensure it's fresh for best results
  • 1/2 cup butter Can be replaced with margarine for dairy-free option
  • 1 large egg Use a flax egg as a vegan alternative
For the Filling
  • 2 cups blueberries Fresh or frozen; if frozen, don’t thaw before baking
  • 1 cup sour cream Substitute with Greek yogurt for lighter option
  • 1/2 cup white sugar Brown sugar can add flavor depth
  • 3 large egg yolks Reduce to one yolk for lighter filling
  • 1 tsp vanilla extract Use pure extract for best results

Equipment

  • Oven
  • springform pan
  • Mixing bowls
  • whisk
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a springform pan.
  2. Whisk together flour, sugar, and baking powder. Cut in cold butter until resembling coarse crumbs. Mix in one egg and press into the greased pan.
  3. Evenly distribute blueberries over the crust.
  4. In a separate bowl, blend sour cream, vanilla extract, white sugar, and egg yolks until smooth. Pour the filling over the blueberries.
  5. Bake for about 60 minutes, until edges are browned and center is set but still soft.
  6. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 19gVitamin A: 400IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Use cold butter for a flaky texture. Allow the cake to cool completely before slicing for clean cuts.

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