Bursting with the juiciness of fresh blueberries and layered with luscious whipped cream, the Nova Scotia Blueberry Cream Cake is a true celebration of flavors. This light and airy cake is a delightful balance of sweetness and tartness, with a soft sponge that soaks up the natural juices of the berries. The rich cream filling adds a velvety smoothness, making every bite a decadent treat. Whether served at a summer gathering or enjoyed as an afternoon indulgence, this cake captures the essence of Nova Scotia’s famous blueberry harvest.
What makes this cake even more special is its rustic charm and simple elegance. The combination of fluffy vanilla cake, fresh blueberries, and rich cream creates a dessert that feels both homely and luxurious. It’s a recipe that brings warmth and nostalgia, reminiscent of family gatherings and countryside bakeries. Perfect for any occasion, this blueberry cream cake is sure to become a favorite among dessert lovers.
Ingredients for Nova Scotia Blueberry Cream Cake
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
For the Blueberry Filling:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Extra fresh blueberries for topping
Step 1: Prepare the Blueberry Filling
In a small saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Stir frequently and cook until the mixture thickens and the blueberries start to break down, about 5 minutes. Remove from heat and let it cool completely before using.
Step 2: Make the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Step 3: Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Whipped Cream Frosting
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, as it can become grainy. Refrigerate the whipped cream until ready to use.
Step 5: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, followed by a layer of the cooled blueberry filling. Place the second cake layer on top and repeat with more whipped cream.
Step 6: Decorate and Serve
Spread the remaining whipped cream evenly over the entire cake, covering the sides and top. Garnish with fresh blueberries for an elegant finish. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Storage Instructions
To keep your Nova Scotia Blueberry Cream Cake fresh, store it in an airtight container in the refrigerator. The cake stays moist for up to 3 days, though the whipped cream is best enjoyed within 1–2 days. If you need to store it for longer, you can freeze the cake layers (without the whipped cream) for up to 2 months. Simply wrap each layer tightly in plastic wrap and place them in a freezer-safe bag. When ready to serve, thaw the layers at room temperature, then assemble with fresh whipped cream and blueberries.
Estimated Nutrition (Per Serving)
- Calories: 350
- Protein: 5g
- Carbohydrates: 45g
- Sugar: 28g
- Fat: 18g
- Saturated Fat: 10g
- Fiber: 2g
- Sodium: 150mg
(Note: These values are approximate and may vary based on ingredient brands and portion sizes.)
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes! If using frozen blueberries, do not thaw them before cooking. Simply add them directly to the saucepan and increase the cooking time slightly.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped at room temperature. Assemble with the whipped cream just before serving.
Can I substitute buttermilk?
If you don’t have buttermilk, mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I prevent my whipped cream from deflating?
For stable whipped cream, use very cold heavy cream and beat it until stiff peaks form. You can also add a teaspoon of cornstarch or gelatin to help it hold its shape longer.
Can I add lemon zest to the cake batter?
Yes! A teaspoon of lemon zest enhances the flavor and complements the blueberries beautifully.
What’s the best way to decorate the cake?
Aside from fresh blueberries, you can drizzle a bit of blueberry sauce on top, add edible flowers, or dust lightly with powdered sugar for an elegant touch.
Can I make this into cupcakes?
Yes! Divide the batter into cupcake liners and bake for about 18–20 minutes, or until a toothpick inserted comes out clean. Then, top with whipped cream and blueberries.
How do I prevent my blueberries from sinking in the batter?
Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly throughout the cake.
Nova Scotia Blueberry Cream Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Dessert
Description
The Nova Scotia Blueberry Cream Cake is a delightful combination of soft vanilla sponge, luscious whipped cream, and juicy blueberries. This cake offers a perfect balance of sweetness and tartness, making it a wonderful treat for any occasion. With layers of fresh blueberry filling and airy cream, every bite is an indulgence worth savoring.
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk
For the Blueberry Filling:
2 cups fresh blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Whipped Cream Frosting:
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Extra fresh blueberries for topping
Instructions
- Prepare the Blueberry Filling: In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice. Cook until thickened and let cool completely.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, then mix in dry ingredients alternating with buttermilk.
- Bake the Cake: Divide batter between pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
- Prepare the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until needed.
- Assemble the Cake: Place one cake layer on a serving plate, spread whipped cream, then a layer of blueberry filling. Place the second layer on top and repeat.
- Decorate and Serve: Cover the cake with the remaining whipped cream and garnish with fresh blueberries. Refrigerate for at least 1 hour before serving.