Nova Scotia Blueberry Cream Cake

Nova Scotia, nestled on the eastern coast of Canada, is famed for its vibrant maritime culture and exceptional blueberries. One of the tastiest treasures to come from this region is the Nova Scotia Blueberry Cream Cake—a luscious, moist, and tangy dessert that highlights the natural sweetness of wild blueberries and the richness of cream.

This cake is perfect for summer picnics, cozy Sunday dinners, or a festive family gathering. With a buttery base, juicy blueberry filling, and a luxurious creamy topping, it’s a showstopper that’s surprisingly easy to prepare. Whether you’re from Nova Scotia or just in love with blueberries, this recipe is bound to become a staple in your kitchen.

🛠️ Recommended Kitchen Tools

• 9×13-inch baking dish
• Medium and large mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Silicone spatula
• Cooling rack
• Saucepan (optional if using fresh sauce)

🧾 Ingredients

Cake Base:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk

Blueberry Filling:

• 2 cups fresh or frozen Nova Scotia blueberries
• ¼ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Optional: ½ cup cream cheese (for extra richness)

👨‍🍳 Preparation

Step 1: Make the Cake Base

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.
6. Pour the batter into the prepared baking dish and spread evenly.

Step 2: Prepare the Blueberry Filling

1. In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice.
2. Cook until the mixture thickens and bubbles, about 5–7 minutes.
3. Remove from heat and let it cool slightly.
4. Spoon the blueberry mixture evenly over the cake batter in the pan.

Step 3: Bake

1. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool completely on a cooling rack before adding the cream topping.

Step 4: Make the Cream Topping

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. (Optional) Add cream cheese for a richer, more stable topping.
3. Spread the whipped cream over the cooled cake.
4. Refrigerate for at least 1 hour before serving to allow flavors to meld.

💡 Tips for Success

• Use Nova Scotia wild blueberries if possible—they’re smaller, sweeter, and more flavorful.
• Ensure the cake is fully cooled before adding the cream topping to prevent melting.
• Chill the bowl and beaters before whipping cream for best volume.
• Make the blueberry sauce a day ahead for quicker assembly.
• Serve chilled for a refreshing summer dessert or slightly warm without cream for a cozy winter treat.

🍽️ Recipe Variations

• Lemon Blueberry Cream Cake: Add lemon zest to the batter and use lemon whipped cream.
• Berry Medley Version: Mix raspberries and blackberries with the blueberries.
• Crumb Topping Option: Before baking, sprinkle with a cinnamon-oat crumb topping for a coffee-cake twist.
• Mini Cakes: Bake in ramekins or muffin tins for individual servings.

🥗 Make It Fit Your Diet

Gluten-Free:

• Use a 1:1 gluten-free flour blend with xanthan gum.
• Double-check baking powder for gluten-free labeling.

Low Sugar:

• Replace granulated sugar with monk fruit sweetener or erythritol.
• Reduce the amount of sugar in the cream and filling if desired.

Dairy-Free:

• Use plant-based butter, non-dairy milk (like almond or oat), and coconut cream for the topping.
• Choose a vegan cream cheese alternative if using.

Egg-Free:

• Replace each egg with ¼ cup applesauce or a flaxseed egg (1 tbsp flax + 3 tbsp water).

❓ Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes! Frozen blueberries work perfectly. Don’t thaw them before cooking—just use directly from the freezer.

Q: Can I make this cake ahead of time?
A: Absolutely. The cake keeps well in the fridge for 2–3 days. You can make the base a day ahead and add the cream before serving.

Q: How do I store leftovers?
A: Store covered in the fridge for up to 3–4 days. The whipped topping may deflate slightly over time.

Q: Can I freeze this cake?
A: You can freeze the cake base without the cream. Once cooled, wrap tightly and freeze for up to 2 months. Add fresh cream before serving.

Q: Is this recipe suitable for a potluck or picnic?
A: Yes, just keep it chilled until serving. For outdoor events, consider a stabilized whipped topping or cream cheese base.

📝 Conclusion

The Nova Scotia Blueberry Cream Cake is more than just a dessert—it’s a celebration of local flavor and homestyle comfort. With its buttery crumb, sweet-tart blueberry burst, and dreamy cream finish, it’s a treat that appeals to both casual bakers and experienced hosts.

Whether you’re showcasing summer’s bounty or baking for a holiday feast, this cake delivers on taste, beauty, and ease. Give it a try, and you’ll quickly see why it’s a favorite not just in Nova Scotia—but in kitchens across the world.