Nova Scotia Blueberry Cream Cake Recipe

The Nova Scotia Blueberry Cream Cake is the ultimate celebration of summer’s juiciest berries and cloud-like creamy topping. With a delicate yellow crumb studded with wild blueberries and finished with a luscious swoosh of fresh whipped cream, this cake is pure comfort on a plate. Whether you grew up picking berries on the East Coast or you’re just dreaming of Atlantic shores, one bite will take you straight to a sun-warmed Nova Scotia field. It’s rustic, charming, and guaranteed to bring smiles all year round.

this Recipe

Ingredients You’ll Need

This Nova Scotia Blueberry Cream Cake recipe is all about simple, classic ingredients that come together for something extraordinary. Each one plays a key role, from the tang of sour cream to the burst of wild blueberries. Here’s what you’ll want to gather before you start:

• All-purpose flour: Gives the cake its structure and keeps the crumb tender without being dense.
• Baking powder: Helps the cake rise beautifully and keeps it light.
• Salt: Just a pinch brings out all the other flavors.
• Unsalted butter: Provides richness and a buttery flavor; make sure it’s softened for easier mixing.
• Granulated sugar: Adds sweetness and helps create a soft, moist texture.
• Large eggs: Bind everything together and add a golden color to the batter.
• Pure vanilla extract: A splash elevates every other flavor in the cake and cream.
• Sour cream: The not-so-secret ingredient for extra moisture and a subtle tang.
• Wild Nova Scotia blueberries (fresh or frozen): The undisputed stars; wild is best, but any ripe, flavorful blueberry will be delicious.
• Flour (for coating the berries): Tossing the blueberries in flour keeps them from sinking as the cake bakes.
• Heavy whipping cream: Whipped fresh, it’s the dreamy topping that makes this cake shine.
• Powdered sugar: Sweetens the whipped cream without any grittiness.
• Vanilla extract (for topping): Rounds out the cream topping with a fragrant note.

How to Make Nova Scotia Blueberry Cream Cake

Step 1: Preheat and Prep

Start by setting the mood: preheat your oven to 350°F (175°C). Grease and flour an 8-inch springform pan—it’s worth the extra step to keep your Nova Scotia Blueberry Cream Cake from sticking and to let those blueberry-laden slices come out perfectly. Trust me, the right pan prep makes all the difference!

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, and salt. This is your foundation for the cake’s tender crumb. Mixing these first ensures the leavening is distributed evenly, giving a uniform rise and delicate texture.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat your softened butter and granulated sugar together until light and fluffy. This step is key for creating air in the batter, which makes for a soft and almost velvety Nova Scotia Blueberry Cream Cake. Take a few extra minutes here—it’s worth it for that melt-in-your-mouth bite!

Step 4: Add Eggs and Vanilla

One egg at a time, beat them into the butter mixture, followed by a splash of vanilla. You want the eggs fully incorporated for a smooth batter. The vanilla will start to work its magic, hinting at all the flavors to come.

Step 5: Combine Wet and Dry Ingredients

Now it’s time to bring everything together: alternate adding the flour mixture and sour cream to the wet ingredients, starting and ending with flour. Be gentle—mix until just combined so the crumb stays tender. The sour cream makes the cake impossibly moist and gives an irresistible subtle tang.

Step 6: Prepare the Berries

Those beautiful Nova Scotia blueberries deserve a little extra love. Toss them with a tablespoon of flour before folding them gently into the batter. This helps keep the berries from sinking, ensuring every slice of your Nova Scotia Blueberry Cream Cake is dotted with juicy bursts of flavor.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick inserted comes out clean and the kitchen smells like pure blueberry heaven. After baking, let the cake cool in the pan for 10 minutes, then gently transfer it to a wire rack to cool completely—warm cake and whipped cream just don’t mix!

Step 8: Make the Cream Topping

While your cake cools, whip up the topping: beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This billowy cloud of cream is what gives the Nova Scotia Blueberry Cream Cake its signature finish. Chill until ready to serve.

Step 9: Assemble & Serve

Once your cake is cool, lavish the top with whipped cream, either with a spatula for a rustic look or with a piping bag for a bit of flair. Scatter on extra blueberries if desired. Now slice yourself a piece and get ready for that first luscious, berry-filled bite!

How to Serve Nova Scotia Blueberry Cream Cake

Garnishes

You can’t go wrong topping your Nova Scotia Blueberry Cream Cake with a handful of extra blueberries, but don’t stop there! Try a sprinkle of lemon zest, a dusting of powdered sugar, or a few fresh mint leaves for a pop of color and fresh aroma. These simple touches make your cake as pretty as it is delicious.

Side Dishes

This cake pairs beautifully with a pot of summery herbal tea, a cool glass of lemonade, or even lightly sweetened iced coffee. If you want to make things extra special, serve with a scoop of vanilla bean ice cream or a fruit salad featuring seasonal berries to complement the flavors of the Nova Scotia Blueberry Cream Cake.

Creative Ways to Present

For parties, try cutting the cake into dainty squares and serving on a platter as finger food, or layer slices in individual jars with whipped cream for adorable make-ahead desserts. If you’re feeling festive, use the cake as the centerpiece for a weekend brunch—pile on extra fresh Nova Scotia blueberries and edible flowers for a swoon-worthy finish!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover your Nova Scotia Blueberry Cream Cake and store it in the fridge. It keeps well for up to three days, and the flavors only deepen overnight. Be sure to keep it airtight to protect the freshness of the cream topping.

Freezing

You can freeze the cake (without the whipped cream topping) by wrapping individual slices or the whole cake tightly in plastic wrap and foil. Store for up to two months. When ready to serve, let it thaw in the fridge overnight, then whip up a fresh batch of cream topping to finish it off.

Reheating

Nova Scotia Blueberry Cream Cake is best enjoyed at room temperature or chilled, not reheated. If you prefer it slightly warm, leave the cream topping off, gently warm a slice in the microwave for just a few seconds, and top with cream right before serving.

FAQs

Can I use regular blueberries instead of wild Nova Scotia blueberries?

Absolutely! While wild Nova Scotia blueberries have a wonderfully intense, sweet-tart flavor, any good-quality blueberry will shine in this recipe. Just be sure to use ripe, flavorful berries for the best results.

What if I don’t have a springform pan?

No problem! You can use a regular 8-inch round cake pan—just be sure to line the bottom with parchment paper and grease the sides well for easy removal.

Can I make the whipped cream topping in advance?

Yes, you can make the whipped cream a few hours ahead. Store it in the refrigerator, covered, and give it a gentle whisk before using if it starts to separate.

Is the cake overly sweet?

Nope! The Nova Scotia Blueberry Cream Cake strikes a lovely balance between the natural sweetness of berries, the subtle tang of sour cream, and the lightly sweetened cream topping. It’s rich, but never cloying.

Can I use frozen blueberries?

Frozen blueberries work perfectly. No need to thaw; just toss them in flour as directed and fold gently into the batter to prevent the cake from turning purple. The result is just as delicious!

Final Thoughts

This Nova Scotia Blueberry Cream Cake is a slice of berry-filled bliss you’ll want to make again and again. It’s an invitation to slow down, share something special with the people you love, and maybe even make a new tradition. Give it a try, and don’t be surprised if it becomes your go-to cake any time blue skies—and blueberries—are in season!