🫐 Nova Scotia Blueberry Cream Cake
🧾 Ingredients
For the cake:
2 cups fresh or frozen blueberries
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream (or plain yogurt)
Optional topping:
2 tbsp sugar
½ tsp cinnamon
👩🍳 Instructions
Preheat oven to 175°C (350°F).
Grease and line a 9-inch (23 cm) cake pan.
Prepare dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter & sugar:
In another bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs & vanilla:
Beat in eggs one at a time, then mix in vanilla extract.
Combine with sour cream:
Add half the dry ingredients, then the sour cream, then the rest of the dry ingredients. Mix gently—don’t overmix.
Fold in blueberries:
Carefully fold in the blueberries (if frozen, don’t thaw to avoid bleeding).
Bake:
Pour batter into pan, smooth the top, and sprinkle optional cinnamon sugar.
Bake for 45–55 minutes, or until a toothpick comes out clean.
Cool & serve:
Let cool for at least 15–20 minutes before slicing.
✨ Tips
Toss blueberries in a little flour before adding to prevent sinking.
Add lemon zest for a fresh, slightly tangy twist.
Serve with whipped cream or a light dusting of powdered sugar.
🍰 Result
A moist, buttery cake with bursts of juicy blueberries and a tender crumb—perfect with tea or coffee.
