A Classic Maritime Dessert Bursting with Fresh Blueberries
✨ Description
This Nova Scotia Blueberry Cream Cake is a beautiful celebration of sweet, juicy blueberries wrapped in a tender buttery crust and topped with a silky sour cream custard. The creamy filling gently bakes around the berries, creating a rich yet refreshing dessert with the perfect balance of sweetness and tang. It’s rustic, comforting, and ideal for summer gatherings or cozy afternoons with tea.
🧾 Ingredients
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 blueberries
2 cups sour cream
½ cup white sugar
2 egg yolks
1 tsp vanilla extract
👩🍳 Directions
1️⃣ Preheat
Preheat oven to 375°F (190°C). Grease a springform pan.
2️⃣ Make the Crust
In a medium bowl, whisk together flour, sugar, and baking powder.
Cut butter into small cubes and blend into the flour mixture using a fork or pastry cutter until crumbly.
Add the egg and mix until a soft dough forms.
Press the dough evenly into the bottom of the prepared springform pan.
3️⃣ Prepare the Filling
Spread the blueberries evenly over the crust.
In a separate bowl, whisk together sour cream, sugar, egg yolks, and vanilla extract until smooth and creamy.
Pour the mixture evenly over the blueberries.
4️⃣ Bake
Bake for about 60 minutes, or until the edges are lightly golden and the center is set.
5️⃣ Cool
Allow the cake to cool completely before removing it from the pan. This helps the filling firm up beautifully for clean slices.
💡 Tips
Use fresh, firm blueberries for best texture.
If using frozen blueberries, thaw and drain well before adding.
Chill for 2–3 hours after cooling for an even creamier texture.
Creamy, fruity, and delicately sweet — this Nova Scotia Blueberry Cream Cake is a timeless dessert that tastes like summer in every bite 🫐✨