In the realm of desserts, there are those that merely satisfy a sweet craving and then there are those that transport you to a different place with just one bite. The Nova Scotia Blueberry Cream Cake falls magnificently into the latter category. Born in the lush, vibrant landscapes of Nova Scotia where blueberries thrive in abundance, this cake is a celebration of simplicity, quality ingredients, and the joy of baking.
Why You’ll Love This Cake
This cake is a creamy, blueberry-packed dream, perfect for any occasion or simply as a delightful end to a meal. It’s not just a dessert; it’s an experience. The combination of a buttery crust, rich creamy filling, and the sweet tang of blueberries make for a harmonious blend of flavors and textures that are sure to impress.
Ingredients: A Closer Look
The beauty of this cake lies in its simplicity, focusing on the quality of each component to create something truly special. Here’s what you’ll need:
For the Crust:
- 1 ½ cups all-purpose flour: The base of your crust, providing structure.
- ½ cup sugar: Adds sweetness and helps to tenderize the crust.
- 1 ½ tsp baking powder: Gives the crust a slight lift.
- ½ cup butter: The key to a flaky, rich crust.
- 1 egg: Binds the crust together.
For the Filling:
- 4 cups blueberries: The star of the show, providing bursts of sweetness and a beautiful color.
- 2 cups sour cream: Adds creaminess and a slight tang to balance the sweetness.
- ½ cup white sugar: Sweetens the filling.
- 2 egg yolks: Thickens the filling, adding richness.
- 1 tsp vanilla extract: Enhances the overall flavor of the cake.
Let’s Bake!
Preparation:
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 10 servings
- Calories: 379 kcal per serving
Baking Instructions:
- Preheat your oven to 375°F (190°C), setting the stage for baking perfection.
- For the crust: Combine the flour, sugar, and baking powder in a medium bowl. Cut the butter into small cubes and blend it into the dry mixture until it resembles coarse crumbs. Add the egg and mix to form a dough. Press this dough into a greased springform pan, creating an even layer for your base.
- For the filling: Scatter the blueberries evenly over the prepared crust. In a separate bowl, whisk together the sour cream, vanilla extract, sugar, and egg yolks until smooth. Gently pour this creamy mixture over the blueberries, enveloping them in a velvety embrace.
- Bake for 60 minutes, or until the edges are lightly browned and the filling has set. The anticipation will build as the aroma fills your kitchen.
- Cooling: Patience is a virtue. Allow the cake to cool before serving, ensuring the filling is perfectly set.
Serving Suggestions
This cake is a showstopper on its own, but you can elevate it further with a dollop of whipped cream, a sprinkle of fresh blueberries, or even a light dusting of powdered sugar. Serve it as a stunning dessert at your next gathering, or enjoy a slice as a luxurious treat with your afternoon tea.
In Conclusion
The Nova Scotia Blueberry Cream Cake is more than just a dessert; it’s a celebration of flavors, textures, and the simple joys of baking. Whether you’re a seasoned baker or a newcomer to the kitchen, this recipe promises a delightful experience and a taste of Nova Scotia’s natural bounty. So, why wait? Preheat your oven and let the magic begin!
Is there any change for high altitude when baking this?
What size springform pan? And you didn’t precook crust? Ty!
The recipe calls for a standard 9-inch springform pan. Enjoy baking!
how do you get the 2 blueberry layers if you only put them on the bottom? as per the instruction
Please keep in mind that The recipe provided is designed for basic purposes, meant to serve a standard portion. However, the accompanying picture features additional layers, intended for a larger gathering, but rest assured, the core recipe shared is suitable for everyday use.
What size springform pan
The recipe calls for a standard 9-inch springform pan. Enjoy baking!
Baked this recipe and the cream layer disappeared, it just wasn’t there! And because of that all the blueberries were overwhelming, not the show stopper I had expected.. I am glad I didn’t make this for a family gathering without testing it first.. What happened?
I’m sorry to hear that the cream layer of your Nova Scotia Blueberry Cream Cake disappeared. There are a few possible reasons why this might have happened:
Overmixing the filling: When preparing the filling, if you overmix the ingredients, it can cause the air bubbles to break down, resulting in a thinner consistency that might not set properly during baking.
Incorrect baking temperature or time: Baking at too high of a temperature or for too short a time can cause the filling to not set properly. Ensure that your oven is calibrated correctly and follow the recommended baking time closely.
Not enough thickening agent: The filling relies on the egg yolks to thicken it. If there wasn’t enough egg yolk or if it wasn’t mixed in properly, the filling may not have set as expected.
Using frozen blueberries: If you used frozen blueberries, they may have released more moisture during baking, affecting the consistency of the filling.
To troubleshoot for next time, you can try the following:
Double-check the recipe to ensure you accurately measured and mixed the ingredients.
Make sure your oven temperature is accurate by using an oven thermometer.
Consider using fresh blueberries instead of frozen, as they tend to release less moisture.
Try baking the cake for a longer time if it appears too runny during baking.
I hope these tips help you achieve the perfect Nova Scotia Blueberry Cream Cake next time!
Fresh berries were used, and I am very careful with my measurements. I am wondering my If altitude made a difference I live at above 6000 feet.
The cake was good. It was not stupendous, as I had hoped. Maybe a touch of lemon juice or lemon zest to give the flavor a boost? Also, it looked pretty.