Nova Scotia Blueberry Cream Cake

You know that feeling when you bite into a slice of cake and it’s just perfect? Moist, flavorful, not too heavy. That’s what Nova Scotia Blueberry Cream Cake is all about. We’re talking tender cake layers loaded with juicy fresh blueberries and topped with this rich, creamy layer that just makes everything better. The whole thing takes about an hour to put together, and honestly? It looks way more complicated than it actually is. Perfect for summer dinners, potlucks, or any time you want to impress people with minimal effort.

Why This Cake Just Works

Fresh blueberries are the real star here. They taste like summer. The cake itself stays moist without being dense. And that cream topping? It’s smooth, it’s rich, it’s the perfect finishing touch. Plus, you don’t need any fancy techniques or hard-to-find ingredients. Anyone can make this.

The cake looks impressive on the table too. The kind of dessert that makes people ask for the recipe. But here’s the secret: it’s actually pretty straightforward to bake.

It makes enough to feed a crowd (8-10 people depending on how generous you want to be with slice sizes). If you’re feeding an army, just double everything and grab two cake pans.

Before You Start: What You Should Know

How long does this take?

• Getting everything prepped: 20 minutes
• Actual baking time: 45 minutes
• Total time from start to eating: About 1 hour and 5 minutes

What size cake are we making? This recipe makes one 9-inch round cake. That feeds 8-10 people comfortably. Want more? Just double the recipe and use two pans instead of one.

Is this hard to make? Nope. Beginners can totally handle this. The steps are simple and straightforward. You basically just mix things, add blueberries, pour on a topping, and bake. Hard to mess up.

Kitchen Tools You’ll Need

• 9-inch round cake pan
• A couple of mixing bowls (one medium, one large)
• Electric mixer or a whisk (your choice)
• Measuring cups and spoons
• A spatula for scraping and folding
• Cooling rack
• Parchment paper

The Ingredients: Keeping It Simple

Here’s the beautiful part about this cake: you probably have most of this stuff already. The fresh blueberries are the show-stopper, and the cream topping is what makes people come back for seconds.

For the Cake:

• All-purpose flour (2 cups / 250g) — This is your cake foundation. Gives it structure.
• Baking powder (2 teaspoons) — This makes the cake fluffy and helps it rise.
• Unsalted butter (3/4 cup / 170g) — Use room temperature butter. It makes everything creamy and delicious.
• Granulated sugar (3/4 cup / 150g) — Makes it sweet and helps create that tender crumb texture.
• One large egg — Binds everything together.
• Fresh blueberries (1 and 1/2 cups / 225g) — These are the stars. Fresh is best, but frozen works too.

For the Cream Topping:

• Sour cream (1 cup / 240g) — Creates that tangy, smooth layer on top.
• White granulated sugar (1/3 cup / 65g) — Sweetens the cream.
• Two large egg yolks — Makes the topping rich and creamy.
• Pure vanilla extract (1 teaspoon) — Adds that warm, sweet vanilla flavor.

Ways to Switch It Up

Want to mix things up? Here are some easy tweaks:

Swap the blueberries for raspberries or blackberries. Or go wild and use a mix of all three. If you like citrus, add some lemon zest to the batter for a bright, tangy kick. Want extra richness? Throw a tablespoon of cream cheese into the topping. Feeling fancy? Sprinkle some cinnamon streusel on top before baking for a little crunch. Or replace some of the liquid with buttermilk to make the cake tangier.

Let’s Make This Cake: Step-by-Step

Step 1: Get Your Pan Ready

Crank your oven up to 350°F (175°C). Grab that 9-inch round cake pan and grease it up real good. Line the bottom with parchment paper. This is your insurance policy against the cake sticking.

Step 2: Whisk Your Dry Stuff

In a medium bowl, whisk together the flour and baking powder. That’s it. Set it to the side for now.

Step 3: Make Butter and Sugar Fluffy

In a large bowl, beat the softened butter and sugar together with your electric mixer. You want this to look light and fluffy. Takes about 2-3 minutes. You’ll know it’s ready when it’s pale and airy.

Step 4: Add Your Egg

Mix in that egg until everything is smooth and well combined. The batter should look creamy at this point.

Step 5: Bring It All Together

Slowly add the flour mixture to the butter mixture. Here’s the key: don’t overmix. Stir gently on low speed until everything is just combined. Overmixing makes tough cake. We don’t want tough cake.

Step 6: Fold In the Blueberries

Gently fold in those fresh blueberries. Be gentle. You’re not trying to crush them. Spread the batter evenly into your prepared pan.

Step 7: Make the Cream Layer

In a separate bowl, whisk together the sour cream, white sugar, egg yolks, and vanilla extract until it’s smooth. This is your topping. Carefully pour it over the cake batter. Don’t stir it. Just let it sit there.

Step 8: Bake

Pop the pan into that preheated oven and bake for 45 minutes. The cake is done when you insert a toothpick in the center and it comes out clean. The top should be golden brown.

Step 9: Cool Down and Enjoy

Let the cake chill in the pan for about 10 minutes. Then turn it out onto a cooling rack. You can eat it warm or wait until it’s room temperature. Your call.

How to Serve This Thing

The cake is delicious on its own, but why stop there?

Add a dollop of fresh whipped cream on top of each slice. Dust it with powdered sugar for a prettier look. Warm slices with vanilla ice cream on the side? Yes, please. Throw some extra fresh blueberries on the plate as a garnish. Have a slice with your morning coffee. All of these things are correct answers.

How to Store It

Sitting on the counter: Keep it covered at room temperature for up to 2 days. Just throw a cake dome or some plastic wrap over it.

In the fridge: Store it in an airtight container. It’ll stay fresh for up to 5 days. The cream topping stays fresher when it’s chilled anyway.

In the freezer: Wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. When you want one, just thaw it overnight in the fridge. Boom. Fresh cake whenever you want it.

Pro Tips for Nailing This

Room temperature ingredients are your friend. Everything mixes together smoother when it’s not cold. Let your butter and egg sit out for a bit.

Seriously, don’t overmix. Mix until things are combined and then stop. Your future self will thank you with tender, delicious cake.

Fresh blueberries beat frozen. If you do use frozen blueberries, keep them frozen when you add them to the batter. Don’t thaw them first or they’ll release moisture and make everything wet.

Your oven might be weird. All ovens are different. Start checking if the cake is done around the 40-minute mark. If you need a few more minutes, take them.

Patience pays off. Let the cake cool completely before slicing. It sets up better and you get cleaner slices.

Parchment paper is not optional. It makes getting the cake out of the pan so much easier. Trust me on this one.

What You’re Actually Eating (Nutrition Info)

Nutrient	Per Slice (out of 10)
Calories	285
Total Fat	12g
Saturated Fat	7g
Cholesterol	95mg
Sodium	180mg
Carbohydrates	39g
Fiber	1g
Sugar	22g
Protein	5g

These numbers are approximate and assume you’re cutting the cake into 10 slices.

Questions People Ask About This Cake

Can I use frozen blueberries instead of fresh? Absolutely. But here’s the trick: keep them frozen when you add them to the batter. Don’t thaw them first. Thawed berries release too much juice and make everything soggy. Plus, their color bleeds into the batter.

Why did my cake turn out soggy in the middle? It probably just needed a little extra time in the oven. Every oven is different. Stick a toothpick in and check. If it’s not clean, give it another 5 minutes and try again.

Can I bake this the day before? Yes. Actually, the cake tastes better the next day. The flavors settle and deepen. Just store it covered in the fridge overnight.

What if I don’t have sour cream? Plain Greek yogurt is a solid substitute. It gives you the same tangy flavor and creamy texture.

How do I keep the blueberries from sinking to the bottom? Toss them in a tablespoon of flour before folding them into the batter. The flour helps them stay suspended instead of sinking.

Can I make a double batch? Yep. Just double all the ingredients and use two 9-inch pans. They’ll bake at the same time, so your total baking time stays around 45 minutes.

The Bottom Line

This cake brings together simple ingredients in a way that feels special. The cake is tender, the blueberries burst with flavor, and that cream topping is smooth and rich. It’s the kind of dessert that works for celebrations or just because you want something nice. And here’s the best part: the recipe is forgiving. Even if you’re new to baking, you’ll get great results. So grab some blueberries and get baking.