Oh my goodness, let me tell you about the best Nova Scotia blueberry cream cake! This cake is a dreamy delight, bursting with juicy, fresh blueberries and topped with an irresistibly creamy frosting that just melts in your mouth. Seriously, every bite feels like a little slice of summer sunshine! I love making this cake for special occasions, like family gatherings or birthday celebrations. It’s become a tradition in my house—everyone just lights up when they see it on the dessert table. The combination of the fluffy cake and the rich whipped cream is simply magical. Trust me, once you try it, you’ll want to whip it up for every occasion!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
How to Prepare the Best Nova Scotia Blueberry Cream Cake
Step-by-Step Instructions
Alright, let’s dive into making this delightful cake! First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because a hot oven is key for that perfect rise!
While the oven is warming up, grab a large bowl and mix together the flour, sugar, baking powder, and a pinch of salt. I love using a whisk for this—it helps to aerate the dry ingredients and makes everything light and fluffy.
Next, it’s time to add the wet ingredients. Toss in the softened butter, milk, eggs, and vanilla extract. Now, take a hand mixer or a whisk and beat everything together until it’s smooth and creamy—this should take about 2-3 minutes. You want that batter to be nice and homogeneous!
Now, here comes the fun part: gently fold in those beautiful fresh blueberries. I like to use a spatula for this, just to make sure I don’t squish them too much. You want those juicy little gems to stay whole for bursts of flavor in every bite!
Once the blueberries are mixed in, pour the batter into a greased cake pan. Make sure to spread it evenly, so it bakes uniformly. Then, pop it into your preheated oven and let it bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—no batter clinging to it!
After baking, resist the urge to dive right in! Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling time is crucial because it allows the cake to set properly, making for a fluffier texture.
While the cake is cooling, let’s whip up that heavenly frosting! In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. This should take about 3-5 minutes. You want it to be thick and fluffy—just like a cloud!
Once the cake is cool, frost it generously with the whipped cream. Don’t be shy—really pile it on! For that extra touch, sprinkle some additional blueberries on top. And there you have it, the best Nova Scotia blueberry cream cake, ready to be devoured!
Why You’ll Love This Recipe
- Quick to prepare: You can whip this cake up in just about an hour, making it perfect for last-minute gatherings!
- Deliciously creamy: The whipped cream frosting adds a rich, luscious touch that complements the fresh blueberries beautifully.
- Perfect for summer gatherings: This cake is like a celebration on a plate, bringing a burst of flavor that everyone will adore.
- Versatile: You can easily adapt this cake for different occasions by adding seasonal fruits or even a hint of lemon zest for a refreshing twist.
- Crowd-pleaser: Trust me, it’s hard to resist the combination of fluffy cake and juicy blueberries—everyone will be going back for seconds!
Tips for Success
To really nail this blueberry cream cake, here are some of my top tips! First, when you fold in the blueberries, do it gently. You want to keep those berries intact for those delightful bursts of flavor, so just use a spatula and be kind to them!
Next, for the whipped cream, make sure your bowl and beaters are cold before you start whipping. This helps achieve those lovely stiff peaks quicker. I usually pop them in the fridge for a bit before use. And remember, don’t overbeat the cream—once it’s thick and holds its shape, stop mixing!
Also, let the cake cool completely before frosting; this prevents the whipped cream from melting. Finally, feel free to get creative with your toppings—add some lemon zest or a sprinkle of nuts for an extra crunch. You’ve got this!
Variations
Get ready to unleash your creativity with this blueberry cream cake! One of my favorite twists is to swap out the blueberries for fresh raspberries or strawberries—talk about a berry bonanza! You could even mix a few different berries together for a colorful medley.
If you’re feeling zesty, try adding some lemon or orange zest to the batter for a bright, citrusy kick. It’s amazing how a little zest can elevate the flavor! And for those who love a bit of crunch, consider tossing in some chopped nuts or a sprinkle of granola on top of the frosting. Each variation brings its own flair while keeping that dreamy creaminess we all adore!
Nutritional Information
When you’re indulging in a slice of the best Nova Scotia blueberry cream cake, it’s always nice to know what you’re treating yourself to! Here’s the estimated nutritional breakdown per serving:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Sodium: 180mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 5g
- Cholesterol: 70mg
Keep in mind that these values can vary depending on the specific ingredients you use and any additions or substitutions you make. But hey, who could resist a little slice of happiness, right?
Storage & Reheating Instructions
To keep your best Nova Scotia blueberry cream cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. It’ll stay tasty for up to 3-4 days—if it lasts that long! I recommend serving it chilled, as the flavors really shine when it’s nice and cool.
If you need to reheat it, just pop a slice in the microwave for about 10-15 seconds to take the chill off, but don’t overdo it! You want to keep that lovely creamy frosting intact. Enjoy every bite, whether it’s chilled or warmed up!
FAQ Section
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this recipe, but keep in mind they might release a bit more moisture. I recommend tossing them in a tablespoon of flour before folding them into the batter. This helps absorb some of the extra liquid and keeps your cake nice and fluffy!
How long can I store the blueberry cream cake?
You can store your cake in an airtight container in the refrigerator for about 3-4 days. If you find yourself with leftovers (which is rare, trust me!), just make sure it’s well-sealed to keep it fresh. I always enjoy a slice straight from the fridge!
Can I make this cake ahead of time?
Yes, you can definitely make this blueberry cream cake a day in advance! Just bake it, let it cool, and store it in the fridge. Frost it on the day you plan to serve it for the best texture of the whipped cream. It’s a great way to save time if you’re prepping for a gathering!
What if I don’t have heavy cream for the frosting?
If you don’t have heavy cream, you can substitute it with whipped topping or even Greek yogurt for a lighter version. Just keep in mind the texture and flavor will be a bit different, but it can still be delicious!
Is this cake suitable for freezing?
Yes, you can freeze the un-frosted cake! Wrap it tightly in plastic wrap and place it in a freezer-safe container. It should last up to 2-3 months. Just thaw it in the fridge overnight before frosting and serving. Freezing can be a great way to have this delightful treat on hand for whenever a craving strikes!
Best Nova Scotia Blueberry Cream Cake: A Dreamy Delight
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious cake made with fresh blueberries and creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla. Beat until smooth.
- Fold in blueberries gently.
- Pour batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In another bowl, whip cream and powdered sugar until stiff peaks form.
- Frost the cooled cake with the whipped cream.
- Garnish with additional blueberries if desired.
Notes
- Store the cake in the refrigerator.
- Best served chilled.
- Use fresh blueberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: best nova scotia blueberry cream cake
