Nova Scotia Blueberry Cream Cake
Instructions
1. Preheat & Prepare the Cake Batter:
Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper.
In a mixing bowl, whisk together flour, sugar, and baking powder.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and vanilla extract together, then mix into the dry ingredients until combined.
Fold in the blueberries, ensuring they are evenly distributed in the batter.
2. Bake the Cake:
Spread the batter evenly into the prepared cake pan.
Bake for 25–30 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean.
3. Prepare the Cream Topping:
In a small bowl, mix together sour cream, sugar, and vanilla extract until smooth.
4. Finish & Serve:
Once the cake is done baking, remove it from the oven and immediately spread the cream topping evenly over the warm cake.
Return to the oven and bake for another 5–7 minutes until the topping is set.
Let cool slightly before serving.
5. Enjoy!
Serve warm or chilled—either way, it’s heavenly!
Store leftovers in the fridge for up to 3 days (if it lasts that long!).
💡 Tips for Success:
Use Fresh or Frozen Blueberries! If using frozen, don’t thaw—just toss them in a little flour to prevent sinking.
Want More Flavor? Add a touch of lemon zest to the batter for a refreshing twist! 🍋
Make It Extra Creamy! Substitute Greek yogurt for the sour cream in the topping for a tangy richness.
Why You’ll Love It:
This Nova Scotia Blueberry Cream Cake is light, creamy, and loaded with juicy blueberries! 🫐🍰 The sweet cake base and tangy cream topping make for a perfect balance of flavors—a dessert that’s both cozy and elegant. If you love simple yet irresistible treats, this one’s a must-bake! 😍
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