Nova Scotia Blueberry Cream Cake

Here’s a classic Nova Scotia Blueberry Cream Cake—a beloved recipe that showcases the province’s famous wild blueberries. This is a simple, rustic, single-layer cake with a tender crumb and a creamy, almost custard-like topping. It’s not fancy, but it’s unforgettable.

Nova Scotia Blueberry Cream Cake

Servings: 8-10
Prep Time: 15 minutes
Bake Time: 50-60 minutes

Ingredients

For the Cake Base:

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• 3 tablespoons unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ⅓ cup milk (whole milk is best)

For the Blueberry Layer:

• 2 cups fresh or frozen wild blueberries (Nova Scotia wild blueberries are smaller and more intense, but any variety works; do not thaw if frozen)

• 1 tablespoon all-purpose flour (to toss with berries)

For the Cream Topping:

• 1 cup heavy cream (whipping cream, 35%)

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

For Sprinkling (Optional):

• 1 tablespoon coarse sugar or turbinado sugar

• A pinch of ground nutmeg or cinnamon

Instructions

1. Preheat & Prep

   • Preheat your oven to 350°F (175°C).

   • Grease a 9-inch springform pan (ideal for easy removal and presentation) or a deep 9-inch round cake pan. Line the bottom with parchment paper for extra insurance.

2. Make the Cake Batter

   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

   • In a large bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy (2-3 minutes).

   • Beat in the egg and vanilla extract until well combined.

   • With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions (begin and end with dry ingredients). Mix until just combined; do not overmix.

   • The batter will be thick, like a soft cookie dough. Spread and press it evenly into the bottom of your prepared pan using a spatula or damp fingertips.

3. Add the Blueberry Layer

   • In a small bowl, toss the blueberries with the 1 tablespoon of flour until lightly coated (this prevents them from all sinking).

   • Sprinkle the blueberries in an even layer directly over the thick batter. They will just sit on top—that’s perfect.

4. Bake the Base

   • Place the pan in the preheated oven and bake for 20 minutes. This initial bake sets the cake enough to hold the cream topping.

5. Make the Cream Topping

   • While the cake is baking, whisk together the heavy cream, sugar, and vanilla extract. No need to whip—just a simple liquid mixture.

6. Add the Cream Topping & Finish Baking

   • After 20 minutes, carefully remove the partially baked cake from the oven.

   • Slowly and evenly pour the cream mixture over the top of the hot, partially baked cake. The blueberries will peek through.

   • If desired, sprinkle the top with coarse sugar and a light dusting of nutmeg.

   • Return the pan to the oven and bake for another 30-40 minutes, until the cream has set and the top is a beautiful, mottled golden brown. The center should have a slight jiggle but not be liquid. (The cream layer will absorb into the berries and top of the cake in places, creating an incredible texture.)

7. Cool Completely

   • This is the hardest part, but it’s crucial. Place the pan on a wire rack to cool completely. The cream topping continues to set as it cools.

   • Once cool, run a thin knife around the edge and release the springform ring (if using). Slice and serve at room temperature, or chill for a firmer texture.

Serving & Storage

• Serve plain, with a dusting of icing sugar, or with a dollop of freshly whipped cream.

• Store leftovers tightly covered in the refrigerator for up to 4 days. This cake is genuinely delicious cold, straight from the fridge, almost like a blueberry cheesecake.

This cake is the essence of a Nova Scotia summer kitchen—simple ingredients transformed into something wonderfully comforting. Enjoy!