- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
This Nova Scotia Blueberry Cream Cake is a classic, made with fresh or frozen blueberries, a light vanilla-scented cake, and a fluffy whipped cream topping. It’s simple to make and perfect for gatherings, afternoon tea, or just because you love blueberries!
Ingredients
- 4 ½ cup all-purpose flour
- 4 ½ tsp baking powder
- ¾ tsp salt
- 1 ½ cup unsalted butter, softened
- 2 ¼ cup granulated sugar
- 6 large eggs
- 3 tsp vanilla extract
- 1 ½ cup milk
- 3 cup fresh or frozen blueberries (tossed in 3 tbsp flour)
For the Cream Topping:
- 3 cup heavy cream
- ¾ cup powdered sugar
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease/flour a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, and salt; set aside.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture.
- Gently fold in blueberries tossed in flour.
- Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.
- Cool the cake for 10 minutes in the pan, then transfer to a wire rack.
- Make the cream topping: whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble & serve: Spread whipped cream over the cooled cake and garnish with extra blueberries.
Notes
- For a richer flavor, use buttermilk instead of milk.
- Want a citrusy twist? Add lemon zest to the batter for extra brightness.
- Use a chilled bowl when whipping cream for the best texture.
Nutrition
- Calories: 290
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
