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Nova Scotia Blueberry Cream Cake: A Taste of East Coast Tradition

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This comforting and creamy blueberry cake is inspired by the wild blueberry fields of Nova Scotia. A delicate cake base is topped with fresh berries and a rich cream layer that bakes into a custardy finish. Perfect for summer gatherings, weekend brunches, or as a cozy teatime treat.

Ingredients

Scale

For the cake base:

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup whole milk

For the blueberry layer:

  • 2 cups fresh or frozen wild blueberries

  • 1 tablespoon lemon juice

  • 1 tablespoon granulated sugar

For the cream topping:

  • 1 cup heavy cream

  • ¼ cup granulated sugar

  • 1 tablespoon all-purpose flour

  • 1 large egg

  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

  • In a medium bowl, whisk together flour, baking powder, and salt.

  • In a separate large bowl, cream the softened butter and ¾ cup sugar until light and fluffy (about 3–4 minutes).

  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  • Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Mix just until combined.

  • Spread the batter evenly into the prepared pan.

  • In a small bowl, toss blueberries with lemon juice and 1 tablespoon sugar. Scatter evenly over the batter.

  • In a separate bowl, whisk together cream, ¼ cup sugar, flour, egg, and vanilla until smooth.

  • Carefully pour the cream mixture over the blueberries.

  • Bake for 50–60 minutes or until the center is just set and the top is lightly golden.

  • Cool in the pan for 15 minutes before releasing the springform ring. Serve warm or chilled.

Notes

  • If using frozen blueberries, do not thaw before adding to the batter.

  • Add lemon zest to the batter or blueberry layer for extra brightness.

  • Store leftovers in the refrigerator for up to 4 days.

  • This cake also freezes well—wrap slices individually for easy thawing.

Find it online: https://cookingworthy.com/nova-scotia-blueberry-cream-cake-a-taste-of-east-coast-tradition/