Nova Scotia Blueberry Cream Cake is a delightful treat that brings together the sweetness of fresh blueberries and the smooth richness of creamy frosting. This cake is soft and moist, with juicy bursts of blueberry in every bite, making it a perfect choice for any celebration or a special weekend dessert.
I love making this cake when blueberries are in season because it really lets the natural fruit shine. The cream frosting adds a lovely balance, keeping each slice light and not too heavy. I find that using fresh, ripe blueberries gives the best flavor, and I like to gently fold them into the batter so the cake stays beautifully fluffy.
When I serve this cake, I like to pair it with a cup of tea or a fresh glass of milk—it’s the kind of dessert that feels like a cozy hug on a plate. Whether it’s a sunny afternoon with friends or a quiet moment just for me, this blueberry cream cake always brings a smile.
Key Ingredients & Substitutions
Blueberries: Fresh berries give the best flavor and texture here. If fresh aren’t available, frozen blueberries work too—just thaw and drain them well to avoid extra moisture in the cake.
Cream Cheese: This adds a smooth, tangy layer that balances the sweetness. You can substitute with mascarpone or ricotta for a milder taste and similar texture.
Sour Cream: It keeps the cake moist and tender. If you prefer, Greek yogurt is a great substitute and adds a slight tanginess.
Butter & Sugar: Creaming these well is key for a soft crumb. Using softened unsalted butter helps control salt in the recipe and allows for a sweeter balance.
How Do I Keep the Blueberry Topping from Sinking or Making the Cake Too Wet?
Keeping the blueberry topping just right can be tricky! Here’s how to get it perfect:
- Cook the blueberry mixture with cornstarch until thickened to prevent bleeding and sogginess.
- Let it cool completely before layering onto batter; warm topping can cause uneven baking.
- Gently spoon the topping onto the cake batter to avoid sinking.
- If using frozen berries, drain excess liquid before cooking.
These steps help keep the blueberry layer juicy but well-set, so the cake stays moist without getting soggy. Patience during cooling really pays off here!
Equipment You’ll Need
- 9-inch springform pan – I prefer it because it makes removing the cake easy and keeps the sides neat.
- Saucepan – perfect for cooking the blueberries and thickening the topping without fuss.
- Mixing bowls – for preparing the batter, cream cheese layer, and blueberry topping separately.
- Electric mixer or whisk – speeds up creaming the butter and mixing the cream cheese filling for a smooth texture.
- Spatula – helps gently fold ingredients and spread layers evenly in the pan.
- Cooling rack – keeps your cake from sogging up as it cools, giving you a better texture.
Flavor Variations & Add-Ins
- Swap blueberries for blackberries or raspberries for a different berry twist that’s equally delicious.
- Add a splash of lemon or orange zest in the batter or topping for extra brightness and flavor.
- Mix in chopped nuts like pecans or walnuts into the batter for crunch and texture.
- Serve topped with whipped cream or a dusting of powdered sugar for a pretty finish and extra sweetness.
Nova Scotia Blueberry Cream Cake
Ingredients You’ll Need:
For the Blueberry Topping:
- 2 cups fresh blueberries (plus extra for topping)
- ¼ cup granulated sugar
- ¼ cup cornstarch
- 2 teaspoons lemon juice
- ¼ teaspoon salt
For the Cake Batter:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This cake requires about 20 minutes of preparation time, 60 to 70 minutes of baking, and cooling time of at least 2 hours, plus an optional 2 hours of chilling before serving to get the best texture and flavor.
Step-by-Step Instructions:
1. Preparing the Blueberry Topping:
In a small saucepan, mix 2 cups of blueberries, ¼ cup sugar, cornstarch, lemon juice, and salt. Cook over medium heat until it thickens and the blueberries release their juices, about 5 to 7 minutes. Take it off the heat and let it cool completely before using.
2. Preheat the Oven and Prepare Your Pan:
Set your oven to 350°F (175°C). Grease and flour a 9-inch springform pan so your cake will come out easily after baking.
3. Mix the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and baking soda. In a larger bowl, beat the softened butter and ¾ cup sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. Combine Ingredients:
Add the dry ingredients to the butter mixture alternating with sour cream, beginning and ending with the flour mixture. Mix gently until just combined to keep the cake light and tender.
5. Prepare the Cream Cheese Layer:
In a separate bowl, beat the cream cheese until smooth. Add ½ cup sugar, 1 egg, and 1 teaspoon vanilla extract, and mix until creamy.
6. Assemble the Cake:
Pour half the cake batter into the prepared pan. Spoon half of the cooled blueberry topping over the batter evenly. Spread the cream cheese mixture all over the blueberries. Add the remaining batter on top, spreading gently, then spoon the rest of the blueberry topping over the final layer.
7. Bake and Cool:
Bake the cake for 60 to 70 minutes. To check if it’s done, insert a toothpick near the center; it should come out with moist crumbs but no wet batter. If the top starts browning too fast, cover it lightly with aluminum foil. Let the cake cool on a wire rack for at least 2 hours before removing the springform pan. For best results, chill the cake for an additional 2 hours before serving.
8. Serve and Enjoy:
Serve slices as they are or with a dollop of whipped cream and extra fresh blueberries for a lovely presentation. Enjoy the creamy, fruity, and moist flavors of this classic Nova Scotia Blueberry Cream Cake!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the blueberries well before using them in the topping to avoid extra moisture that could make the cake soggy.
How Should I Store Leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more after resting, so it tastes even better the next day!
Can I Make This Cake Ahead of Time?
Absolutely! Bake and assemble the cake a day ahead, then chill it in the fridge. Just bring it to room temperature for about 20 minutes before serving for the best texture.
What Can I Use if I Don’t Have Sour Cream?
Greek yogurt is a great substitute that adds moisture and a slight tang, keeping the cake tender and flavorful. Use the same amount as the sour cream called for in the recipe.
