Nova Scotia Blueberry Cream Cake 🫐🍰
A soft, moist cake filled with fresh blueberries and topped with a light cream frosting. This dessert is popular in Canada’s blueberry regions and tastes fresh, fluffy, and slightly tangy.
Ingredients
For the cake
2 cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
1 cup sugar
2 eggs
1 tsp vanilla extract
¾ cup milk
1½ cups fresh or frozen blueberries
For the cream topping
1 cup heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
Instructions
Preheat oven
Set oven to 180°C / 350°F. Grease and flour an 8- or 9-inch cake pan.
Mix dry ingredients
In a bowl whisk together flour, baking powder, and salt.
Cream butter and sugar
In another bowl beat butter and sugar until light and fluffy.
Add eggs and vanilla
Beat in eggs one at a time, then mix in vanilla.
Combine batter
Gradually add the dry ingredients and milk, alternating between them until smooth.
Add blueberries
Gently fold in the blueberries.
Bake
Pour batter into the pan and bake 35–40 minutes, until a toothpick comes out clean.
Cool completely
Let the cake cool before adding the cream topping.
Make the cream
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Finish the cake
Spread whipped cream over the cake and top with extra blueberries.
Optional Extras (make it even better)
Add 1 tsp lemon zest to the batter 🍋
Sprinkle powdered sugar on top
Serve chilled for a refreshing dessert
✅ Tip: If using frozen blueberries, toss them in 1 tbsp flour first so they don’t sink in the batter.
If you want, I can also give you:
A 5-minute no-bake blueberry cream cake
A super fluffy bakery-style blueberry cake
A 3-ingredient blueberry dessert 🫐
