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Nova Scotia Blueberry Cream Cake

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This Nova Scotia Blueberry Cream Cake is a traditional Canadian dessert featuring a tender buttery cake base, juicy blueberries, and a tangy sour cream topping. It’s perfect for serving warm or chilled, and ideal for family gatherings or summer celebrations.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Canadian
  • Diet: Vegetarian

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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or baking dish.
  2. In a large bowl, whisk together flour, sugar, and baking powder.
  3. Cut in softened butter until mixture resembles coarse crumbs.
  4. Add egg and vanilla extract, mixing until a dough forms.
  5. Press the dough evenly into the bottom of the prepared pan.
  6. Spread the blueberries evenly over the cake base.
  7. In a separate bowl, whisk together sour cream, sugar, egg yolks, and vanilla extract until smooth.
  8. Pour the cream topping evenly over the blueberries.
  9. Bake for 50–55 minutes, or until the topping is set and lightly golden.
  10. Let the cake cool for at least 15 minutes before slicing.
  11. Serve warm or chilled. Garnish with additional blueberries or powdered sugar if desired.

Notes

  • You can use frozen blueberries—add them directly without thawing.
  • Add lemon zest to the cream topping for a citrus flavor boost.
  • Top with a cinnamon-sugar streusel before baking for extra texture.
  • Use a gluten-free flour blend to make this dessert gluten-free.
  • Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://cheftinaskitchen.com/nova-scotia-blueberry-cream-cake/