Nova Scotia Blueberry Cream Cake
Nova Scotia Blueberry Cream Cake
Introduction
If you’re looking for a sweet and fruity dessert that will impress your friends and family, look no further than the Nova Scotia Blueberry Cream Cake! This delightful cake combines fresh blueberries with a creamy topping, bringing together flavors and textures that are simply irresistible. Perfect for any occasion, this recipe is a must-try for dessert lovers.
Why Make This Recipe
There are so many reasons to make this Nova Scotia Blueberry Cream Cake! First, it’s truly delicious. The sweet blueberries paired with the rich cream make for a tasty treat. Second, it’s a great way to use fresh blueberries, especially if you have some on hand in the summer. Lastly, it’s not just a dessert; it can also be a fantastic snack or a sweet breakfast option. Plus, who can resist a cake that makes your kitchen smell amazing while it’s baking?
How to Make Nova Scotia Blueberry Cream Cake
Ingredients:
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup white sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups blueberries
- 2 cups sour cream
- 1⁄2 cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
- In a mixing bowl, combine the flour, white sugar, and baking powder. Mix well.
- Add the butter, egg, and vanilla extract to the dry ingredients. Stir until the mixture is smooth.
- Pour the batter into the prepared cake pan.
- Now, fold in those gorgeous blueberries! Don’t be shy—they’re the star of this cake.
- In another bowl, mix together the sour cream, sugar, egg yolks, and vanilla extract.
- Pour this creamy mixture over the blueberries in the cake pan.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the cake is set.
- Once baked, let the cake cool for a bit (if you can resist) before slicing into that creamy, fruity goodness.
How to Serve Nova Scotia Blueberry Cream Cake
This cake is delicious on its own, but it’s even better when served with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some powdered sugar on top for an extra touch. It’s a great dessert for a dinner party or a family gathering.
How to Store Nova Scotia Blueberry Cream Cake
You can store any leftover cake in an airtight container in the refrigerator. It stays fresh for up to 3-4 days. If you want to keep it for longer, you can freeze it. Just wrap it tightly with plastic wrap and then foil. When you’re ready to enjoy it, simply thaw it in the fridge overnight.
Tips to Make Nova Scotia Blueberry Cream Cake
- Always use fresh blueberries for the best flavor. If using frozen, make sure to thaw and drain them to avoid excess moisture in the cake.
- Don’t skip greasing and flouring the pan, as it helps to ensure the cake comes out easily after baking.
- Allow the cake to cool slightly before slicing; this helps the filling to set properly.
Variation
You can customize this cake by adding a sprinkle of lemon zest to the sour cream mixture for a refreshing twist. You might also consider substituting some of the blueberries with raspberries for a mixed berry delight!
FAQs
-
Can I use frozen blueberries?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them first. -
How can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. -
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute and will result in a creamy texture.
Enjoy making and sharing this delicious Nova Scotia Blueberry Cream Cake! It’s a delightful treat that everyone will love.
Nova Scotia Blueberry Cream Cake
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups white sugar
- 1.5 teaspoons baking powder
- 0.5 cups butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups blueberries fresh
Cream Topping Ingredients
- 2 cups sour cream
- 0.5 cups white sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
- In a mixing bowl, combine the flour, white sugar, and baking powder. Mix well.
- Add the butter, egg, and vanilla extract to the dry ingredients. Stir until the mixture is smooth.
- Pour the batter into the prepared cake pan.
- Gently fold in the blueberries.
Cream Mixture
- In another bowl, mix together the sour cream, sugar, egg yolks, and vanilla extract.
- Pour this creamy mixture over the blueberries in the cake pan.
Baking
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the cake is set.
- Allow the cake to cool slightly before slicing and serving.
