Blueberry Cream Cake (Nova Scotia)

canadian-novascotia-blueberrycreamcake Imagine taking a bite of a soft, buttery cake, bursting with juicy blueberries and topped with a rich, creamy custard layer. The Nova Scotia Blueberry Cream Cake is the perfect balance of sweet, tart and creamy, making it an irresistible dessert for any occasion. Whether you’re enjoying it at a summer gathering, serving it for a holiday dinner, or simply treating yourself to a slice with your morning coffee, this cake is a true crowd-pleaser. Packed with fresh blueberries, a tender cake base and a smooth sour cream topping, it’s a dessert that tastes just as amazing as it looks. This Nova Scotia Blueberry Cream Cake is the perfect mix of buttery cake, sweet blueberries and creamy topping. It’s easy to make, incredibly delicious and a great way to showcase fresh blueberries.

Cake Base:
1½ cups all-purpose flour, unbleached
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. baking powder
½ cup butter
1 egg
1 tsp. pure vanilla extract

Blueberry Layer:
4 cups fresh blueberries

Cream Topping:
2 cups sour cream
½ cup Monk Fruit Sweetener with Erythritol (Granular)
2 egg yolks
1 tsp. pure vanilla extract

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9" springform pan or baking dish to prevent sticking.

Make the Cake Base:
In a large mixing bowl, whisk together flour, sugar and baking powder.

Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the egg and vanilla extract until a soft dough forms. Press the dough evenly into the bottom of the prepared baking pan.

Add the Blueberry Layer:
Evenly spread the fresh blueberries over the cake base.

Prepare the Cream Topping:
In a medium bowl, whisk together sour cream, sugar, egg yolks, and vanilla extract until smooth.
Pour the cream mixture evenly over the blueberries.

Bake the Cake:
Place the cake in the preheated oven and bake for 50-55 minutes, or until the topping is set and lightly golden.

Remove from the oven and allow the cake to cool completely before slicing.

Serve warm or chilled, garnished with extra fresh blueberries or a dusting of powdered sugar.

Makes 10 servings.

Cook's Notes:

Use fresh blueberries: They provide the best flavor and texture. Frozen blueberries work too but may release more liquid.
Don’t overmix the dough: Mix just until combined to keep the base tender.
Let it cool before slicing: This helps the creamy topping set properly.
Use full-fat sour cream: It gives the creamiest, richest texture.
Bake until just set: The topping should be firm but slightly jiggly in the center.

Best Ways to Serve Blueberry Cream Cake:

With Whipped Cream: Adds extra lightness and a creamy contrast.
Chilled or Warm: Serve straight from the fridge or slightly warmed.
Paired with Coffee or Tea: A perfect afternoon treat.
Topped with Fresh Berries: Enhances the fruity flavour.

Frequently Asked Questions:

Can I Make This Cake Ahead of Time? Yes. This cake tastes even better after a few hours in the fridge, as the flavours meld together.
How Do I Store Leftovers? Store in an airtight container in the refrigerator for up to 4 days.
Can I Freeze Blueberry Cream Cake? Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What If I Don’t Have a Springform Pan? A 9" round or square baking dish works just as well.
Can I Use Frozen Blueberries? Yes, but do not thaw them first - use straight from frozen to prevent excess moisture.
What’s the Best Substitute for Sour Cream? Greek yogurt works as a great alternative for a lighter version.

Variations:

Mixed Berry Cream Cake: Use a combination of blueberries, raspberries and blackberries for a mixed berry twist.
Lemon Blueberry Cream Cake: Add 1 tsp. of lemon zest to the cream topping for a bright citrus flavour.
Almond Crunch Topping: Sprinkle ½ cup of sliced almonds over the cream layer before baking for a delicious crunch.
Cinnamon-Spiced Version: Add ½ tsp. of cinnamon to the cake base for a warm, cozy flavour.
Gluten-Free Blueberry Cream Cake: Swap the all-purpose flour with a gluten-free flour.