Introduction

Nova Scotia Blueberry Cream Cake is more than just a dessert—it’s a sweet slice of tradition. Known for its roots in the coastal region of Nova Scotia, this cake showcases the area’s love for fresh, locally grown blueberries. The recipe combines the simplicity of a tender, buttery cake with the burst of juicy blueberries and a luxurious whipped cream topping. The result? A cake that’s as comforting as a warm hug on a breezy summer day.

What makes this cake truly special is its versatility. It’s the kind of treat you can whip up for a backyard barbecue, a cozy family gathering, or even a potluck dinner. With its moist texture and the perfect balance of sweetness from the cream, it’s bound to become a crowd favorite. Whether you’re a seasoned baker or just starting, this recipe is approachable, rewarding, and sure to leave a lasting impression on anyone lucky enough to enjoy a slice.

Why You’ll Love This Recipe

Key Benefits

This Nova Scotia Blueberry Cream Cake checks all the boxes for a memorable dessert:

• Easy to Make: With straightforward ingredients and simple instructions, this cake is a breeze to prepare.
• Bursting with Blueberries: The natural sweetness and juiciness of blueberries shine through in every bite.
• Light and Fluffy Texture: The perfect combination of flour, butter, and eggs ensures the cake is soft and tender.
• Perfectly Balanced Cream Topping: The whipped cream adds a light, creamy finish without being overly sweet.
• Great for Any Occasion: Whether it’s a summer picnic or a winter dinner party, this cake is guaranteed to please.

Who is This Recipe For?

This cake is as versatile as it is delicious, making it ideal for:

• Beginners: The steps are simple and foolproof, making it perfect for novice bakers.
• Dessert Lovers: If you enjoy fruity and creamy desserts, this one will steal the show.
• Family-Friendly Treats: It’s a dessert that both kids and adults will love, with its natural sweetness and creamy topping.
• Make-Ahead Bakers: This cake tastes even better the next day, making it a great choice for prepping ahead of time.

Ingredients for Nova Scotia Blueberry Cream Cake

Core Ingredients

Every ingredient in this cake plays an important role, working together to create its signature taste and texture:

• All-Purpose Flour (1 ½ cups): The backbone of the cake, giving it structure and stability.
• Baking Powder (1 ½ tsp): This ensures the cake rises beautifully, giving it that light and airy texture.
• Salt (¼ tsp): A pinch of salt enhances the flavors and balances the sweetness.
• Unsalted Butter (½ cup, softened): Adds richness and moisture, making the cake melt-in-your-mouth good.
• Granulated Sugar (¾ cup): Provides the perfect level of sweetness to complement the blueberries.
• Eggs (2 large): These help bind the ingredients together and add to the cake’s soft texture.
• Vanilla Extract (1 tsp): A touch of vanilla enhances the overall flavor profile of the cake.
• Milk (½ cup): Keeps the batter smooth and ensures a tender crumb.
• Blueberries (1 cup, tossed in flour): The star ingredient adds bursts of fruity flavor in every bite.

Substitutions and Tips

• Flour Alternatives: You can easily swap the all-purpose flour with a whole wheat or gluten-free blend for dietary needs.
• Dairy-Free Options: Replace the butter with plant-based butter and the milk with almond or oat milk for a dairy-free version.
• Butter Substitutes: If you’re out of butter, coconut oil is a great alternative for a subtle tropical twist.
• Egg Replacements: For a vegan option, use applesauce or flax eggs instead of traditional eggs.

Best Blueberries for Nova Scotia Blueberry Cream Cake

Fresh vs. Frozen Blueberries

Both fresh and frozen blueberries work well in this recipe. Fresh blueberries add a vibrant, juicy texture, while frozen ones are convenient and available year-round. If you’re using frozen blueberries, there’s no need to thaw them—just toss them in flour before folding them into the batter.

How to Prevent Blueberries from Sinking

To keep the blueberries evenly distributed throughout the cake, toss them in a tablespoon of flour before adding them to the batter. This simple trick helps them stay suspended instead of sinking to the bottom.

Can You Use Wild Blueberries?

Absolutely! Wild blueberries are smaller and pack an intense flavor punch. They’re a fantastic option if you want even more blueberry goodness in every bite.

Kitchen Tools You’ll Need

Must-Have Tools

To make this cake a success, you’ll need these essential tools:

• Mixing Bowls: For combining dry and wet ingredients separately.
• Electric Mixer or Whisk: To cream the butter and sugar until light and fluffy.
• Measuring Cups & Spoons: Precision is key when baking.
• 9-Inch Round Cake Pan: The perfect size for this recipe.
• Wire Cooling Rack: To let the cake cool evenly and prevent a soggy bottom.

Nice-to-Have Tools

While not essential, these tools can make the process even smoother:

• Parchment Paper: Makes removing the cake from the pan a breeze.
• Offset Spatula: Ideal for spreading the whipped cream topping evenly.
• Cake Stand: Elevates the presentation, making it perfect for serving to guests.

How to Make Nova Scotia Blueberry Cream Cake

Baking a cake from scratch may seem intimidating, but this Nova Scotia Blueberry Cream Cake is incredibly simple to put together. Follow these step-by-step instructions, and you’ll have a soft, blueberry-filled cake topped with fresh whipped cream in no time.

Step 1: Preheat & Prepare the Pan

Before you start mixing ingredients, preheat your oven to 350°F (175°C). A properly preheated oven ensures your cake bakes evenly from the start.

Next, prepare a 9-inch round cake pan by greasing and flouring it. If you prefer an easier release, line the bottom with parchment paper. This simple step prevents sticking and helps the cake come out cleanly once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

Mixing the dry ingredients separately ensures the baking powder is evenly distributed, which helps the cake rise properly.

Step 3: Cream the Butter & Sugar

In a large mixing bowl, beat together:

• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar

Use a hand mixer or stand mixer and beat the butter and sugar until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air, creating a cake with a soft, tender crumb.

Step 4: Add Eggs & Vanilla

Add the eggs one at a time, mixing well after each addition. This helps maintain a smooth batter. Stir in 1 teaspoon vanilla extract, which enhances the overall flavor of the cake.

Step 5: Combine Wet & Dry Ingredients

Now it’s time to bring everything together. Alternate adding the dry ingredient mixture and ½ cup milk to the butter mixture:

1. Start with ⅓ of the flour mixture, then mix just until combined.
2. Add half of the milk, mixing gently.
3. Repeat with another ⅓ of the flour mixture, then the remaining milk.
4. Finish with the last ⅓ of the flour mixture.

Mix only until just combined—overmixing can make the cake dense instead of light and airy.

Step 6: Fold in the Blueberries

Gently fold in 1 cup of blueberries that have been tossed in 1 tablespoon of flour. This coating prevents them from sinking to the bottom of the cake during baking.

Use a rubber spatula and fold carefully so you don’t crush the berries.

Step 7: Bake

Pour the batter into the prepared cake pan and spread it evenly.

Place the cake in the preheated oven and bake for 30–35 minutes. The cake is done when:

• A toothpick inserted in the center comes out clean.
• The top is golden brown and springs back when lightly pressed.

If needed, bake for an additional 2–3 minutes, checking for doneness.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. This step is crucial—if the cake is too warm, the whipped cream will melt when added.

Step 9: Make the Cream Topping

While the cake is cooling, prepare the whipped cream topping. In a chilled mixing bowl, combine:

• 1 cup heavy cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

Using an electric mixer, whip the cream until soft peaks form. This means the cream will hold its shape but still have a smooth, slightly droopy tip when the beaters are lifted.

For best results, use cold heavy cream and a chilled mixing bowl. This helps the cream whip up faster and hold its structure longer.

Step 10: Assemble & Serve

Once the cake has cooled completely, spread the whipped cream evenly over the top using an offset spatula or the back of a spoon.

For an extra touch, garnish with fresh blueberries or a light dusting of powdered sugar.

Slice and serve immediately, or refrigerate until ready to enjoy.

Tips for Success

Baking is both an art and a science. Follow these expert tips to ensure your Nova Scotia Blueberry Cream Cake turns out perfect every time.

How to Achieve a Light and Fluffy Cake

• Do not overmix the batter. Once the flour is added, mix just until combined. Overworking the batter develops the gluten, making the cake dense instead of soft.
• Creaming butter and sugar properly is key. Beat until the mixture is pale and fluffy—this adds air, which creates a tender texture.

Preventing a Dense Cake

• Use room-temperature ingredients. Cold butter, eggs, or milk won’t mix properly, leading to a dense cake.
• Measure ingredients accurately. Too much flour can make the cake heavy, so use the spoon-and-level method rather than scooping directly from the bag.

How to Keep the Cake Moist

• Don’t overbake. Check for doneness at 30 minutes to avoid drying out the cake.
• Store properly. If not serving immediately, keep the cake covered to prevent it from drying out.

How to Whip the Perfect Cream Topping

• Start with cold ingredients. Both the heavy cream and mixing bowl should be chilled for the best results.
• Don’t overwhip. Stop mixing when soft peaks form—overbeating can turn whipped cream into butter.
• Stabilize if needed. If you want the whipped cream to hold up longer, add a tablespoon of cornstarch or instant pudding mix.

This Nova Scotia Blueberry Cream Cake is a classic for a reason—its light, buttery crumb and juicy blueberries pair perfectly with the soft whipped cream topping. Whether you’re baking it for a special occasion or just because, this cake is one you’ll want to make again and again.

How to Store Nova Scotia Blueberry Cream Cake

A cake this good deserves to be enjoyed at its freshest, but if you have leftovers, proper storage will keep it just as delicious. Here’s how to store it based on when you plan to enjoy it.

At Room Temperature

This cake is best when eaten the same day it’s made. If you’re serving it later in the day, you can keep it at room temperature in an airtight container or covered with plastic wrap. However, because of the fresh cream topping, it’s best not to leave it out for more than a few hours. If the cake is unfrosted, it can sit at room temperature for up to one day.

In the Refrigerator

For longer storage, refrigerate the cake in an airtight container. If possible, store the whipped cream topping separately and add it just before serving. This prevents the cake from absorbing moisture from the cream and keeps everything fresh. Properly stored, the cake will last up to three days in the refrigerator.

Freezing Tips

If you want to enjoy this cake later, freezing is a great option—but it’s best to freeze the cake without the whipped cream topping. Here’s how:

1. Let the cake cool completely.
2. Wrap it tightly in plastic wrap, then in aluminum foil.
3. Store in the freezer for up to three months.

When ready to serve, thaw the cake at room temperature and add freshly whipped cream before slicing.

Frequently Asked Questions (FAQs)

Can I Use Frozen Blueberries?

Yes! Frozen blueberries work just as well as fresh. There’s no need to thaw them—just toss them in a little flour before folding them into the batter. This helps prevent excess moisture and keeps them from sinking to the bottom.

Can I Make This Cake in Advance?

Absolutely! You can bake the cake a day ahead and store it at room temperature (unfrosted) or in the refrigerator. Just wait to whip and spread the cream until you’re ready to serve for the freshest texture.

What Other Fruits Can I Use?

While blueberries are the star of this cake, other berries work beautifully too. Try:

• Raspberries for a slightly tart contrast.
• Strawberries for a summery twist.
• Blackberries for a richer berry flavor.

Mixing different berries can also add extra depth and color.

Can I Make This Cake Dairy-Free?

Yes! You can easily substitute:

• Dairy-free butter or coconut oil for regular butter.
• Almond, oat, or coconut milk in place of regular milk.
• Coconut cream (whipped) instead of heavy cream for the topping.

The result will still be soft, fluffy, and delicious.

Why Did My Cake Turn Out Dense?

A few common culprits can cause a dense cake:

• Overmixing the batter – This develops the gluten too much, leading to a tougher texture.
• Using cold ingredients – Room-temperature butter, eggs, and milk help create a light and fluffy cake.
• Not measuring correctly – Too much flour can make the cake heavy. Always use the spoon-and-level method to measure flour.

Related Recipes You Might Enjoy

If you loved this Nova Scotia Blueberry Cream Cake, you might also enjoy these delicious treats from RecipeSeasys:

• Lemon Raspberry Cupcakes – A tart and sweet cupcake with a soft crumb.
• Pineapple Upside-Down Cupcakes – A tropical twist on a classic cake.
• Chocolate Peanut Butter Cake – Rich and decadent, perfect for chocolate lovers.
• Oatmeal Cake – A hearty, old-fashioned favorite.

Conclusion

This Nova Scotia Blueberry Cream Cake is the kind of dessert that feels like home. With its light, buttery cake, bursts of juicy blueberries, and a smooth, creamy topping, it’s the perfect balance of simple and special. Whether you’re making it for a summer picnic, a cozy family dinner, or just because, this cake never disappoints.

If you give this recipe a try, let me know how it turns out! Share your experience, leave a comment, or tag your cake photos—I’d love to see how yours turns out. Happy baking!

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