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–+ servings
Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cream Cake

A delightful Nova Scotia Blueberry Cream Cake featuring a rich cream topping and fresh blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Canadian
Servings 8 slices
Calories 300 kcal

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Whisk

Ingredients
  

Base

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 cups butter softened
  • 1 teaspoon vanilla extract
  • 1 count egg

Top Layer

  • 1 count egg yolk
  • 2 cups sour cream (16 oz)
  • 0.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups fresh blueberries (1 pint)

Instructions
 

Preparation Steps

  • Preheat oven to 375˚F. Combine flour, sugar, and baking powder for cake in large bowl. Cut in butter, then stir in vanilla and egg. Mix until uniform in color. Turn out into 9” lined and greased springform pan. Press into bottom of pan.
  • Whisk together egg yolk, sour cream, sugar, vanilla extract, and almond extract for topping. Fold in blueberries. Pour over crust.
  • Bake for 60-70 minutes or until center is set and no longer jiggles when shaken. Allow to cool completely before removing from pan to serving dish.
  • Cut into slices to serve. Garnish with whipped cream if desired.

Notes

For best results, allow the cake to cool completely before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword blueberry cake, cream cake, dessert recipe, fresh blueberries, Nova Scotia, springform cake
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