Nova Scotia Blueberry Cream Cake

You really can’t go wrong with a berry dessert. Berries and chocolate are usually some of the only ingredients that don’t cause any type of argument. While I love strawberry, I have a special weak spot in my heart for blueberries. The way they color everything and have that slightly tart flavor—they’re just perfect. This special cake is one of my new favorites since it combines that lovely blueberry flavor with a creamy top with a cookie base.

This Nova Scotia blueberry cream cake is a local favorite in this Atlantic Canadian province. Unlike a traditional cake, this is more like if a sugar cookie and a cheesecake had a baby.

A rich, crispy cookie forms the base, while a sour cream topping gives it the creaminess from the title. And of course, we can’t forget the blueberries, which give the cream layer so much fresh flavor.

When it all comes together, the result is very much like a cheesecake, but with a milder cream layer and much more fruit flavor.

Why You’ll Love This Recipe

This delightful dessert combines the best of both worlds—a sweet, buttery cookie base and a luscious, tangy cream topping, all brought together with the fresh burst of blueberries. It’s a unique twist on the classic cheesecake, offering a lighter cream layer and a perfect balance of textures and flavors.

Kitchen Equipment You’ll Need

• 9-inch springform pan
• Large mixing bowl
• Whisk
• Spatula
• Oven

Ingredients

For the Base:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla extract
• 1 egg

For the Top Layer:

• 1 egg yolk
• 2 cups (16 oz) sour cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups (1 pint) fresh blueberries

Step-by-Step Instructions

1. Preheat oven to 375˚F. In a large bowl, combine the flour, sugar, and baking powder for the cake. Cut in the butter, then stir in the vanilla and egg. Mix until the dough is uniform in color.
2. Turn out the dough into a 9-inch lined and greased springform pan. Press the dough into the bottom of the pan to form the base.
3. In a separate bowl, whisk together the egg yolk, sour cream, sugar, vanilla extract, and almond extract for the topping. Gently fold in the blueberries.
4. Pour the blueberry mixture over the crust in the springform pan.
5. Bake for 60-70 minutes, or until the center is set and no longer jiggles when shaken. Allow the cake to cool completely before removing it from the pan and transferring it to a serving dish.
6. Cut into slices to serve. Garnish with whipped cream if desired.

Tips for Success

• Ensure the butter is softened for easier mixing.
• Use fresh blueberries for the best flavor and texture.
• Let the cake cool completely to ensure it sets properly before serving.

Additional Tips and Variations

For a different twist, try adding a bit of lemon zest to the sour cream mixture for an extra zing. You can also substitute raspberries or blackberries for a different berry flavor.

Nutritional Highlights (Per Serving)

This cake provides a delightful mix of carbohydrates, fats, and proteins, with the added benefits of antioxidants from the blueberries.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries? Yes, but make sure to thaw and drain them well to avoid excess moisture.

Can I make this cake ahead of time? Absolutely! It can be prepared a day in advance and stored in the refrigerator.

Is there a substitute for sour cream? You can use Greek yogurt as a healthier alternative.

Conclusion

I hope you enjoy making and tasting this Nova Scotia Blueberry Cream Cake as much as I do. It’s a fresh and creamy delight that’s sure to become a favorite at your table. Don’t forget to share your results and any personal twists you add to the recipe. Happy baking!