Nova Scotia Blueberry Cream Cake
A comforting Nova Scotia Blueberry Cream Cake with a tender crust, juicy blueberries, and a rich, creamy topping baked to perfection. It is simple to prepare yet elegant enough for any gathering.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
1 1/2 cup all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 cup butter
1 egg
4 cups blueberries
2 cups sour cream
1/2 cup white sugar
2 egg yolks
1 tsp vanilla extract
Instructions
- Preheat the oven to 375F.
- In a medium bowl, whisk together the flour, sugar, and baking powder.
- Cut the butter into the dry ingredients until the mixture becomes crumbly.
- Add the egg and mix until a crumbly dough forms.
- Press the dough evenly into a greased springform pan.
- Spread the blueberries evenly over the crust.
- In a separate bowl, mix sour cream, sugar, egg yolks, and vanilla until smooth.
- Pour the cream mixture evenly over the blueberries.
- Bake for 60 minutes or until the edges are lightly browned and the filling is set.
- Allow the cake to cool before loosening the edges and slicing.
Notes
Add lemon zest to the filling for a brighter flavor.
Frozen blueberries can be used without fully thawing.
Store covered in the refrigerator for up to 3 days.
Let the cake cool completely for best slicing results.
Serve with powdered sugar or whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
