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.