🫐 Nova Scotia Blueberry Cream Cake: Your Slice of Coastal Heaven
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
For the Cream Layer:
- 1 (8 oz / 225 g) package cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Topping (optional):
- ¼ cup sliced almonds or coarse sugar
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or round cake pan. - Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Mix in sour cream until smooth. Gradually add dry ingredients, stirring until just combined. - Prepare the Cream Layer
In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. - Assemble the Cake
Spread about 2/3 of the cake batter in the prepared pan. Spoon the cream cheese mixture evenly over it. Scatter blueberries over the cream layer, then top with the remaining cake batter (it’s okay if some berries peek through). Sprinkle with almonds or coarse sugar if desired. - Bake the Cake
Bake for 45–55 minutes, or until the center is set and a toothpick inserted into the cake (not the cream layer) comes out clean. - Cool and Serve
Let the cake cool completely before slicing. Serve chilled or at room temperature with whipped cream or ice cream.
Tips for the Perfect Blueberry Cream Cake
- Toss blueberries in 1 tablespoon of flour to prevent sinking.
- For a stronger blueberry flavor, use wild Nova Scotia blueberries.
- Store leftovers in the refrigerator for up to 4 days—it tastes even better the next day!