This Nova Scotia Blueberry Cream Cake is a delectable dessert that combines the sweet, tangy flavor of fresh blueberries with a creamy filling. It’s a perfect treat for any celebration or casual dessert. The easy-to-make cake features a buttery, crumbly crust, topped with a smooth sour cream filling and fresh blueberries.
This cake is great for those who love simple yet elegant desserts. It’s the ideal way to enjoy seasonal blueberries in a unique and delicious way. The cake is baked to perfection, with the filling setting to create clean, neat slices once cooled. You won’t want to miss this!
Ingredients You’ll Need:
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ cup butter
- 1 egg
For the filling:
- 4 cups fresh blueberries
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
How to Make the Cake:
- Make the Crust:
- Preheat your oven to 375°F.
- In a medium bowl, whisk together the flour, sugar, and baking powder until well combined.
- Cut the butter into small cubes and mix it into the dry ingredients using a fork or your hands until the mixture is crumbly.
- Add the egg and continue mixing until it forms a crumbly dough.
- Press the dough gently into the bottom of a greased springform pan to create a crust.
- Make the Filling:
- Pour the fresh blueberries evenly over the prepared crust.
- In a separate bowl, combine the sour cream, sugar, egg yolks, and vanilla extract. Mix until smooth.
- Pour the sour cream mixture over the blueberries, making sure it is evenly distributed.
- Bake the Cake:
- Place the cake in the preheated oven and bake for 60 minutes, or until the edges of the cake are lightly browned.
- Once done, remove the cake from the oven and allow it to cool completely before serving.
- Serve:
- Once cooled, use a butter knife or offset spatula to loosen the edges of the cake from the pan, then carefully remove it.
- Slice and serve chilled for the best texture.
Tips:
- Make sure to use fresh blueberries for the best flavor and to prevent excess moisture from affecting the cake.
- Let the cake cool fully before slicing to ensure clean cuts.
- You can also add a touch of lemon or orange zest to the filling for an added citrus twist.
How to Store Blueberry Cake:
- Store any leftovers in the fridge in an airtight container for up to 1 week.
- If you want to freeze it, wrap it tightly in plastic wrap and store it in an airtight container for up to 3 weeks.
Nutrition:
- Calories: 379 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 21g
Leave a Comment