This Nova Scotia Blueberry Cream Cake is a delightful treat! It features a fluffy cake packed with juicy blueberries and a light, creamy frosting that brings everything together.
I love how the sweetness of the blueberries pairs with the creaminess. Sometimes, I just have to sneak a piece before dinner—who can resist cake? 🍰
Perfect for a summer gathering or a cozy afternoon snack, this cake is so easy to make. Just mix, bake, and frost—yum! You’ll be the star of the kitchen with this one!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. You can substitute it with a gluten-free blend if needed, but the texture may vary a bit. I’ve had great results with almond flour in cakes too, although it may change the flavor slightly.
Fresh Blueberries: Make sure to use fresh blueberries for the best flavor. If they’re out of season, frozen blueberries work as a substitute, but drain them well first to avoid extra moisture in the cake.
Butter: Unsalted butter gives you control over the saltiness in your cake. If dairy-free, use coconut oil or a vegan butter substitute, but keep in mind it may alter the taste just a bit.
Heavy Whipping Cream: Whipping cream helps achieve that fluffy frosting. If you need a lighter option, consider using chilled coconut cream or a plant-based whipping cream, though it may not whip as well.
How Do You Bake the Perfect Cake Layers?
Getting those cake layers just right is crucial, so here are some tips:
- Always preheat your oven to ensure even baking. A hot oven helps the cake to rise properly.
- Don’t over-mix your batter. Mix until just combined to keep the cake light and fluffy.
- To check if the cakes are done, insert a toothpick into the center. It should come out clean or with a few crumbs.
- Cooling the cakes in the pans for a few minutes helps them release easily without breaking apart.
With these tips and ingredient insights, you’ll have a delicious Nova Scotia Blueberry Cream Cake to share (or not!) with everyone around you! Enjoy your baking!
Delicious Nova Scotia Blueberry Cream Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 cups fresh blueberries (plus extra for topping)
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and another 25–30 minutes to bake. After baking, you’ll want to let the cake cool before decorating, which might take an additional hour. So, plan for around 2 to 2.5 hours for the whole process, including chilling time before serving. But trust me, it’s worth it!
Step-by-Step Instructions:
1. Prepare the Cake Layers:
First things first, preheat your oven to 350°F (175°C). Take two 8-inch square cake pans and grease and flour them to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt until well mixed.
2. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until it’s light and fluffy. This usually takes about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine the Ingredients:
Now it’s time to add the flour mixture and milk to the creamed butter mixture. Do this alternately, starting and ending with the flour mixture. Mix everything until just combined—don’t over-mix, or your cake might be dense!
4. Bake the Cake Layers:
Divide the batter evenly between your prepared cake pans and smooth the tops. Pop them in the oven and bake for 25 to 30 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean, they’re ready! Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
5. Prepare the Whipped Cream:
In a mixing bowl, pour in the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, whip the cream until stiff peaks form. This means when you lift the beaters out, the cream stands up and holds its shape!
6. Assemble the Cake:
Place one layer of the cake on a serving plate—this is your base. Spread a generous layer of whipped cream over the top, and then sprinkle 1.5 cups of fresh blueberries on the whipped cream.
7. Stack It Up!
Now, carefully place the second layer of cake on top. Use the remaining whipped cream to frost the top and sides of the entire cake, making it look all beautiful and creamy!
8. Decorate:
Top the cake with any remaining fresh blueberries and, if you like, pipe some extra whipped cream for an elegant touch. Dust lightly with powdered sugar for that extra wow factor!
9. Chill Before Serving:
Refrigerate the cake for at least 1 hour to let the flavors meld and to help the cake set. Trust me, it’s gonna be tough waiting, but it’ll be worth it when you finally slice in!
Enjoy your delicious, fresh, and fruity Nova Scotia Blueberry Cream Cake! Perfect for any occasion or just because you deserve a treat!
Can I Use Frozen Blueberries in This Recipe?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them first to remove excess moisture, which can affect the cake’s texture. Frozen blueberries are a great alternative when fresh ones aren’t in season.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh, it’s best to avoid stacking the layers if possible, and you can lightly cover exposed areas with plastic wrap.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s designed for baking to maintain the cake’s texture and structure.
How Can I Make the Whipped Cream Stay Fluffy Longer?
To help the whipped cream hold its shape, you can add a tablespoon of cornstarch or instant pudding mix to the cream before whipping. This helps stabilize it, making it last longer without deflating.