The Nova Scotia Blueberry Cream Cake isn’t just a dessert; it’s a love letter to Canada’s Maritime provinces, where wild blueberries grow abundantly and cream cakes are a cherished tradition.
What makes this cake truly special is its perfect balance of rustic charm and elegant sophistication – the kind of dessert that’s equally at home at a backyard barbecue or a fancy dinner party, and guaranteed to have everyone asking for the recipe.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup whole milk
- 2 tablespoons vegetable oil
For the Blueberry Filling:
- 2 cups fresh Nova Scotia blueberries (or wild blueberries)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
For the Cream Filling:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
For Assembly:
- 2 tablespoons powdered sugar for dusting
- Extra fresh blueberries for garnish
- Fresh mint leaves (optional)
Cooking Instructions
1. Begin by preheating your oven to 350°F (175°C) and generously greasing two 9-inch round cake pans. Line the bottoms with parchment paper and lightly dust with flour, tapping out any excess. This extra step ensures your cake layers will release perfectly without sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. The mixture should be smooth and well-combined at this point.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture.
Mix on low speed just until combined – overmixing will result in a tough cake. Stir in the vegetable oil until just incorporated.
4. Divide the batter evenly between your prepared pans, using a kitchen scale for accuracy if available. Gently tap the pans on the counter to release any air bubbles, then bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
5. While the cakes are cooling, prepare your blueberry filling by combining the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt in a medium saucepan.
Cook over medium heat, stirring gently, for 8-10 minutes until the blueberries release their juices and the mixture thickens to a jam-like consistency. Some berries should remain whole for texture. Remove from heat and let cool completely.
6. For the cream filling, ensure your cream cheese is at room temperature for the smoothest results. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
In another bowl, beat the softened cream cheese until smooth and fluffy, then gently fold the whipped cream into the cream cheese until just combined. Be careful not to overmix, as this can cause the cream to become grainy.
7. To assemble your masterpiece, place one cake layer on your serving plate and spread half of the cream filling evenly over the surface, leaving about a ½-inch border around the edges.
Spoon the cooled blueberry filling over the cream, then add dollops of the remaining cream filling on top. Gently place the second cake layer on top, pressing down very lightly to secure.
8. Dust the top of the cake with powdered sugar using a fine-mesh sieve for an elegant finish. Garnish with fresh blueberries around the top edge and add a few mint leaves if desired. Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the cream to set properly.
Variations
Lemon-Lavender Blueberry Cream Cake
Transform this Maritime classic into a sophisticated French-inspired dessert by adding 2 teaspoons of dried culinary lavender to the cake batter and increasing the lemon zest to 2 tablespoons in both the cake and blueberry filling.
The floral notes of lavender pair beautifully with blueberries and create an elegant twist perfect for spring celebrations.
Gluten-Free Nova Scotia Blueberry Cream Cake
Make this cake accessible to those with gluten sensitivities by substituting the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum.
Add an extra 2 tablespoons of milk to compensate for the different absorption rate of gluten-free flour, and increase the baking time by 5-7 minutes. The result is just as tender and delicious as the original.
Maple-Bourbon Blueberry Cream Cake
Give this recipe a distinctly Canadian twist with a hint of sophistication by replacing the vanilla extract in the cake with maple extract, and adding 2 tablespoons of bourbon to the blueberry filling.
Substitute 2 tablespoons of the powdered sugar in the cream filling with pure maple syrup for a flavor profile that celebrates Canada’s most famous export.
Individual Blueberry Cream Trifles
Transform this cake into an elegant individual dessert by baking the cake in a 9×13 pan, then cutting it into cubes once cooled.
Layer the cake cubes, blueberry filling, and cream in clear glasses or mason jars for a stunning presentation that’s perfect for dinner parties or outdoor gatherings. This variation also makes portion control easier and creates a more casual, shareable dessert experience.
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work wonderfully in this recipe, especially if you can find wild blueberries in the frozen section.
Don’t thaw them before cooking the filling – add them directly to the saucepan frozen to prevent excess moisture from making your filling too watery. You may need to cook the filling an extra 2-3 minutes to achieve the proper consistency, and the natural pectin in frozen berries often helps create an even better gel.
How far in advance can I make this cake?
This cake is actually better when made a day ahead! You can bake the cake layers up to 3 days in advance and store them wrapped tightly in plastic wrap at room temperature.
The blueberry filling can be made up to 5 days ahead and refrigerated. Assemble the complete cake up to 24 hours before serving for the best flavor and texture. The overnight rest allows the flavors to meld beautifully and makes slicing much easier.
Why is my cream filling not holding its shape?
The most common culprit is warm ingredients or overwhipping. Make sure your cream cheese is softened but not warm, and that your heavy cream is well-chilled. If you overwhip the cream or mix too vigorously when folding it into the cream cheese, you can break the emulsion.
If this happens, try chilling the mixture for 30 minutes and gently re-whipping with a whisk – sometimes you can save it! For best results, stop whipping the cream at soft peaks rather than stiff peaks.
Can I substitute the cream cheese in the filling?
Yes, but the texture will change significantly. For a lighter option, you can use mascarpone cheese, which will give you a similar richness with a slightly sweeter flavor.
Greek yogurt can work for a healthier version, but drain it through cheesecloth for 2 hours first to remove excess moisture, and expect a tangier flavor profile. Avoid low-fat substitutions as they won’t provide the structure needed for the filling to hold properly.
What’s the best way to store leftover cake?
Store any leftover cake covered in the refrigerator for up to 4 days. The cream filling means this cake must be refrigerated, but bring individual slices to room temperature for 15-20 minutes before serving for the best flavor.
You can freeze individual wrapped slices for up to 2 months – just thaw them overnight in the refrigerator. While the texture of the cream may change slightly after freezing, it’s still delicious and makes for a wonderful unexpected treat!
Conclusion
Whether you’re making it for a special occasion or just because Tuesday needs a little magic, this cake delivers layers of joy in every single bite. The combination of tender cake, luscious cream, and that perfect burst of blueberry flavor creates memories that last long after the last crumb is gone.
Don’t forget to Pin this recipe so you can find it easily when the blueberry craving strikes – and trust me, once you’ve made this cake, that craving will strike often!
Image Credit: https://nodashofgluten.com/
