Oh my goodness, let me tell you about the *Nova Scotia blueberry cream cake*! This dessert is like a sweet hug from the Maritimes, bursting with juicy, fresh blueberries and a light, fluffy cream frosting that just melts in your mouth. I remember the first time I had a slice at a quaint little café while visiting Nova Scotia. The moment I took that first bite, I was transported to a sunny afternoon, surrounded by the scent of wild blueberries in the air. Trust me, there’s something magical about those little berries! The combination of the tender cake and creamy topping is simply irresistible. Whether you’re celebrating a special occasion or just craving a slice of heaven, this cake is sure to impress. Get ready to dive into this delightful recipe!
Ingredients for Nova Scotia Blueberry Cream Cake
Gather these simple ingredients to create the most delightful Nova Scotia blueberry cream cake! You’ll need:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
Using fresh blueberries is key for that burst of flavor, so don’t skimp on quality here! You’ll see just how everything comes together beautifully in the cake. Happy baking!
How to Prepare Nova Scotia Blueberry Cream Cake
Alright, let’s get this cake baking! First things first, preheat your oven to 350°F (175°C). This is super important because we want to ensure that our cake bakes evenly and rises beautifully. While that’s warming up, grab those two 9-inch round cake pans and grease and flour them. This will help the cake come out easily later, and we definitely want that!
Now, in a big mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—about 3-4 minutes. This step is key to getting that airy texture! Next, add the eggs one at a time, making sure to mix well after each addition. I love watching the mixture transform into a silky batter. Then, stir in the milk and vanilla extract, letting all those flavors meld together.
In another bowl, combine the flour and baking powder, and then gradually add this dry mix to your wet ingredients. Don’t rush this part; mixing too vigorously can toughen the cake. Gently fold in those fresh blueberries, being careful not to crush them. We want them whole for that gorgeous burst of flavor!
Pour the batter evenly into your prepared pans and pop them into the oven. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center. Once they’re baked, let the cakes cool completely in the pans before transferring them to a wire rack. This cooling time is essential to avoid a messy frosting situation later on!
Why You’ll Love This Nova Scotia Blueberry Cream Cake
- Quick and easy to prepare—perfect for last-minute gatherings!
- Bursting with fresh blueberries that add a delightful flavor.
- Light and fluffy texture that pairs beautifully with the creamy frosting.
- Ideal for any occasion, from birthdays to casual get-togethers.
- Impressive enough to wow your guests, yet simple enough for beginners.
- Leftovers (if there are any!) are just as delicious the next day.
This cake truly brings joy to any dessert table, and I can’t wait for you to try it!
Tips for Success with Nova Scotia Blueberry Cream Cake
To achieve the best results with your Nova Scotia blueberry cream cake, here are a few pro tips! First, when you’re folding in those fresh blueberries, do it gently to keep them intact and prevent your batter from turning purple. You want those beautiful pops of blueberry throughout the cake! Second, when whipping the heavy cream, make sure your bowl and beaters are cold—this helps achieve those stiff peaks. Take your time and don’t rush it, as over-whipping can lead to a grainy texture. Lastly, let your cakes cool completely before frosting; this ensures a smooth and luscious finish. Happy baking!
Nutritional Information for Nova Scotia Blueberry Cream Cake
Alright, let’s talk numbers! Each slice of this delicious Nova Scotia blueberry cream cake packs approximately 350 calories, making it a satisfying treat without going overboard. Here’s the breakdown per serving:
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Sugar: 25g
- Protein: 5g
- Fiber: 2g
- Cholesterol: 70mg
- Sodium: 200mg
Keep in mind, these values can vary based on the ingredients you use, but this should give you a good idea of what you’re enjoying. Now grab that slice and savor every bite!
FAQ about Nova Scotia Blueberry Cream Cake
Got questions about making this delightful Nova Scotia blueberry cream cake? I’ve got answers for you!
Can I use frozen blueberries?
Yes, you can! Just make sure to thaw and drain them first to avoid excess moisture in the batter. This way, you still get that lovely blueberry flavor without compromising the cake’s texture.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you have the cake frosted, it’s best to keep it covered. Trust me, it tastes just as good the next day!
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a combination of milk and cornstarch for a similar texture. Just remember, it may slightly alter the flavor!
If you have any other questions, feel free to reach out! I’m here to help you make the best blueberry cream cake ever!
Serving Suggestions for Nova Scotia Blueberry Cream Cake
Now that you’ve whipped up this gorgeous Nova Scotia blueberry cream cake, let’s talk about how to serve it! One of my absolute favorite ways is to pair a slice with a scoop of vanilla ice cream—there’s just something magical about the creamy, cold treat alongside the fluffy cake and fresh blueberries. A warm cup of coffee or a fragrant herbal tea also complements the cake beautifully, enhancing the flavors of the blueberries and cream. If you’re feeling extra fancy, drizzle a bit of homemade blueberry sauce over the top before serving. Trust me, it’s an indulgent delight that will leave everyone wanting more!
Storage & Reheating Instructions for Nova Scotia Blueberry Cream Cake
To keep your Nova Scotia blueberry cream cake fresh and delicious, store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cover the cake if it’s frosted; this helps maintain that luscious cream texture. If you want to enjoy it later, you can freeze the un-frosted cake layers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy, simply thaw the cake in the fridge overnight, and then frost it fresh before serving. Happy indulging!
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Nova Scotia Blueberry Cream Cake: 7 Irresistible Secrets
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Nova Scotia blueberry cream cake is a delicious dessert featuring fresh blueberries and a creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons 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).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk and vanilla extract.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Fold in fresh blueberries gently.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream between the layers and on top of the cake.
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: nova scotia blueberry cream cake, blueberry cake, cream cake, dessert
