Name: Nova Scotia Blueberry Cream Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Canadian
Ingredients: 1 ½ cups all-purpose flour; ½ cup white sugar; 1 ½ teaspoons baking powder; ½ cup butter, softened; 1 egg; 1 teaspoon vanilla extract; 4 cups fresh blueberries; 2 cups sour cream; ½ cup white sugar (for topping); 2 egg yolks; 1 teaspoon vanilla extract (for topping)

Why You’ll Love This Recipe

A taste of tradition: This cake brings the flavors of Nova Scotia’s wild blueberry season right to your kitchen.

Simple ingredients: Pantry staples and fresh blueberries come together with ease.

Textural delight: A soft, crumbly cake contrasts beautifully with juicy berries and creamy topping.

Versatile serving: Serve it warm with coffee or cold as a summer treat.

Perfect for sharing: Yields 10–12 servings—ideal for family or guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Base
1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter, softened
1 egg
1 teaspoon vanilla extract

For the Blueberry Layer
4 cups fresh blueberries

For the Cream Topping
2 cups sour cream
½ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Directions

Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or baking dish.

Make the Cake Base
In a large bowl, whisk flour, sugar, and baking powder.
Cut in softened butter until mixture resembles coarse crumbs.
Add egg and vanilla; mix until dough forms.
Press dough evenly into bottom of prepared pan.

Add the Blueberries
Spread blueberries evenly over the cake base.

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

Bake the Cake
Bake 50–55 minutes, or until topping is set and light golden.
Let cool at least 15 minutes before slicing.

Serve and Enjoy
Serve warm or chilled. Garnish with extra blueberries or a dusting of powdered sugar if desired.

Servings and timing

Yield: 10–12 servings

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 1 hour 5 minutes

Variations

Use frozen blueberries: Add straight from the freezer; do not thaw.

Add lemon zest: Mix into cream topping for a citrusy twist.

Top with streusel: For added crunch, sprinkle a cinnamon-sugar crumble before baking.

Gluten-free: Substitute a gluten-free flour blend for the cake base.

Storage/reheating

Refrigerate leftovers in an airtight container for up to 4 days.

Serve chilled or warm in the microwave for about 10–15 seconds per slice.

Do not freeze: The cream topping may separate upon thawing.

FAQs

What type of blueberries work best?

Fresh wild blueberries from Nova Scotia are ideal, but any fresh or frozen variety works.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a suitable substitute with a slightly tangier flavor.

Do I need to thaw frozen blueberries?

No, add them frozen directly into the cake to prevent excess moisture.

Can this cake be made ahead?

Yes, it keeps well in the fridge for up to 4 days and can be served cold or warmed.

What’s the texture of the topping?

Creamy, custard-like, and lightly golden once baked.

Can I use a different fruit?

Yes, raspberries or sliced strawberries also work well with the cream topping.

How do I know when it’s done baking?

The topping will be set in the center and slightly golden around the edges.

Can I make this without eggs?

Use egg replacers like flax eggs, though texture may vary slightly.

Is a springform pan necessary?

No, any 9-inch baking dish will work; springform just makes removal easier.

Can I double this recipe?

Yes, bake in a 9×13-inch pan and increase the bake time slightly.

Conclusion

The Nova Scotia Blueberry Cream Cake is more than just a dessert—it’s a comforting nod to traditional Canadian baking. With its rich layers and vibrant flavor, it’s sure to be a crowd-pleaser at any gathering. Try it once, and it might just become a staple in your dessert rotation.