The Nova Scotia Blueberry Cream Cake is an absolute gem that captures the heart of summer with every bite. Bursting with juicy blueberries nestled beneath a luxuriously creamy filling and a tender, buttery crust, this cake is both simple and spectacular. It’s the perfect way to showcase the celebrated berries of Nova Scotia, creating a dessert that sings with fresh, tangy sweetness and rich texture. Whether you’re making it for a casual weekend treat or a special occasion, the Nova Scotia Blueberry Cream Cake promises to delight anyone lucky enough to dig in.

Nova Scotia Blueberry Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting to know your ingredients is half the fun with this cake. Each one plays a vital role, from the crumbly crust setting the stage, to the luscious filling that brings everything together. These simple yet essential staples create a perfect balance of flavor, texture, and color that make this cake truly unforgettable.

All-purpose flour: Forms the base of the crust, providing structure and a tender crumb.
Sugar: Adds sweetness to both the crust and filling, balancing the tartness of the berries.
Baking powder: Gives the crust a light lift without overpowering the texture.
Butter, cold and cubed: Brings richness and flakiness to the crust when properly cut in.
Egg: Binds the crust ingredients together for a firm yet delicate base.
Blueberries (fresh or frozen): The star ingredient, delivering juicy bursts of Nova Scotia flavor.
Sour cream: Creates a creamy, tangy filling that perfectly balances the sweetness.
Egg yolks: Add richness and help thicken the creamy filling for that luscious texture.
Vanilla extract: Enhances the overall flavor with warm, sweet notes.

How to Make Nova Scotia Blueberry Cream Cake

Step 1: Preheat Your Oven

Begin by setting your oven to 375°F (190°C). Greasing a 9-inch springform pan is key to easy cake removal later, so don’t skip this step. Ready your workspace and get excited because the magic is about to unfold!

Step 2: Make the Crust

Start by combining all-purpose flour, sugar, and baking powder in a medium bowl, whisking them into a harmonious blend. Next, add those cold, cubed butter pieces and work them in using a fork or pastry cutter until the mixture resembles coarse crumbs—this is what creates that perfect crumbly texture. Then, crack in the egg and mix until the dough just comes together. Press it evenly into your prepared springform pan, creating the base that will cradle your blueberries and creamy filling. This crust is simple yet foundational to the entire cake.

Step 3: Add the Blueberries

Next, gently spread 4 cups of plump blueberries in a uniform layer over the crust. If you’re using frozen blueberries, no worries—there’s no need to thaw them first, just be sure to add a few extra minutes to your baking time to accommodate their cold temperature. These berries infuse every bite with that iconic bright flavor that Nova Scotia is famed for.

Step 4: Make the Creamy Filling

In a separate bowl, whisk together sour cream, sugar, egg yolks, and vanilla extract until the mixture is wonderfully smooth and creamy. This richly textured filling pours over the blueberries, gently enveloping them without disturbing the fruit below. The filling’s tangy sweetness harmonizes beautifully with the berries and buttery crust, creating a luscious trifecta.

Step 5: Bake

Pop your assembled cake into the oven and bake for around 60 minutes. You’re looking for lightly golden edges and a set center that still jiggles gently if nudged—this perfect balance ensures a creamy texture without being runny. Once baked, allow the cake to cool completely on a rack before carefully removing the springform pan’s outer ring. Patience here pays off with perfectly shaped slices and texture that will amaze.

How to Serve Nova Scotia Blueberry Cream Cake

Garnishes

Topping your Nova Scotia Blueberry Cream Cake with fresh garnishes can elevate its beauty and flavor. A generous dollop of freshly whipped cream adds a cloud-like softness that complements the cake’s richness. Alternatively, a scoop of vanilla ice cream melting slowly over a warm slice creates a classic, indulgent pairing. If you want a little sparkle, a dusting of powdered sugar or a few extra fresh blueberries on top never disappoint.

Side Dishes

This cake is genuinely a stand-alone star, but pairing it with cool, refreshing beverages can truly round out the experience. Consider serving alongside a chilled glass of white wine with floral or citrus notes, or an iced herbal tea that enhances the berry flavors while refreshing the palate. For something a little lighter, a side of lemon sorbet brings a crisp, citrusy contrast that cuts through the richness and keeps every bite exciting.

Creative Ways to Present

If you want to impress your guests, cut the Nova Scotia Blueberry Cream Cake into rustic wedges and plate with a drizzle of warm blueberry or lemon sauce. For a casual gathering, serve it family-style on a beautiful wooden board with a scattering of fresh mint leaves. You can also sprinkle a light crumb streusel on top before serving to add an unexpected crunch that’s both fun and delicious.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Nova Scotia Blueberry Cream Cake tightly with plastic wrap or store in an airtight container to keep it fresh for up to 3 days in the refrigerator. Keeping it chilled maintains the filling’s creamy texture and prevents the crust from becoming soggy. Just be sure to bring it to room temperature slightly before serving for the best taste.

Freezing

This cake freezes well if you want to save some for later. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator to preserve texture and flavor. Freezing is a great way to enjoy this delightful dessert whenever a blueberry craving strikes!

Reheating

While the Nova Scotia Blueberry Cream Cake is delicious served cold or at room temperature, if you prefer a warm slice, gently reheat it in a low-temperature oven (around 300°F or 150°C) for 10-15 minutes. This warms the filling slightly without drying out the crust. Avoid microwaving to prevent sogginess and uneven heating.

FAQs

Can I use frozen blueberries in the Nova Scotia Blueberry Cream Cake?

Absolutely! Frozen blueberries work wonderfully and save time since you don’t have to thaw them. Just add a few extra minutes to the baking time to compensate for their chill, and enjoy all the same wonderful flavor.

Is there a gluten-free way to make this cake?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Be sure to choose one that already contains xanthan gum for the best texture. The crust might be slightly different but still delicious!

Can I make the Nova Scotia Blueberry Cream Cake dairy-free?

Definitely. Swap the butter for a dairy-free margarine and use a dairy-free yogurt or non-dairy sour cream alternative in the filling. The cake will remain moist and flavorful, perfect for those with dietary restrictions.

How do I know when the cake is done baking?

The cake is ready when the edges turn a light golden brown and the center is mostly set but still has a slight jiggle when you gently shake the pan. This ensures a creamy interior that isn’t under-baked or overly firm.

Can I add lemon zest or spices to the recipe?

Yes! Adding a pinch of lemon zest to the filling brightens the flavor wonderfully, and a dash of cinnamon or nutmeg in the crust adds a warm, cozy note. These simple additions personalize the cake and add exciting layers of flavor.

Final Thoughts

There’s something truly special about the Nova Scotia Blueberry Cream Cake—its blend of juicy berries, creamy filling, and buttery crust creates a nostalgic yet fresh dessert that’s impossible to resist. Whip up a batch, share it with loved ones, and watch it become one of your all-time favorites. Trust me, once you try this cake, it will hold a permanent spot in your dessert repertoire!