![- 1 ½ cups all-purpose flour - 2 teaspoons baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup milk - 1 ½ cups fresh blueberries (divided) - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Zest of 1 lemon - 1 teaspoon fresh lemon juice To make Nova Scotia Blueberry Cream Cake, gather these ingredients first. Each one plays a vital role in bringing this cake to life. The all-purpose flour forms the base. The baking powder helps it rise. Salt brings out the flavors. Softened butter adds richness. Granulated sugar sweetens the cake. Next, the eggs give structure and moisture. Vanilla extract adds warmth. Milk makes the batter smooth. Blueberries provide bursts of flavor. Heavy whipping cream will create the light frosting. Powdered sugar sweetens the cream, while lemon zest and juice brighten everything up. Using fresh blueberries is key. They give the cake a juicy pop. Make sure to divide the blueberries before baking. One cup goes into the batter, and the rest tops the cake. This makes each slice visually appealing and tasty. For the full recipe, follow the steps closely. Each ingredient matters. Remember, quality ingredients lead to better results. Enjoy the process and the delightful cake you'll create! 1. Preheat your oven to 350°F (175°C). This is key for even baking. 2. Grab a 9-inch round cake pan. Grease it lightly with butter and dust it with flour to stop sticking. 3. In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Sifting helps with blending and aeration. 4. Set this dry mix aside for later. 1. In a large bowl, cream the softened butter and sugar. Use a hand mixer on medium speed for 3-5 minutes. Stop when it's light and fluffy. 2. Now, add two large eggs one at a time. Beat well after each egg. This makes the batter smooth. 3. Stir in 1 teaspoon of vanilla extract for that lovely flavor. 4. Gradually mix the dry ingredients into the wet mix. Do this in three parts, alternating with ½ cup of milk. Start and finish with dry ingredients. Be gentle; do not overmix! 1. Prepare 1 ½ cups of fresh blueberries. Toss 1 cup in a little flour to keep them from sinking. 2. Fold these floured blueberries into the batter. Be careful not to crush them. 3. Pour the batter into your prepared pan. Spread it evenly and sprinkle the remaining blueberries on top for extra fruitiness. 4. Bake for 30-35 minutes. A toothpick should come out clean when inserted into the center. 5. Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully. 6. While it cools, whip 1 cup of heavy cream in a different bowl. Mix until soft peaks form. 7. Gradually add 2 tablespoons of powdered sugar, lemon zest, and lemon juice. Whip until stiff peaks form. 8. Once the cake is cool, slice it in half horizontally. Spread half the whipped cream on the bottom layer. Place the top layer back on. 9. Cover the whole cake with the remaining whipped cream. Top it off with extra blueberries for a beautiful finish. Now, you have a lovely Nova Scotia Blueberry Cream Cake ready to enjoy! For more details, check the Full Recipe. To achieve the perfect cake texture, use room temperature ingredients. This helps them blend well. Always sift your dry ingredients. Sifting adds air and makes the cake light. Preventing blueberries from sinking is easy. Toss them in a little flour before adding them to the batter. This light coating helps them stay suspended while baking. Gently fold the floured blueberries into the batter to keep them whole. To achieve stiff peaks, start with cold heavy cream. Use a chilled bowl and beaters for the best results. Whip the cream on medium speed until it thickens. Gradually add powdered sugar for sweetness and flavor. For flavor variations, try adding lemon zest or vanilla extract to the cream. You can also mix in a bit of cocoa powder for a chocolate twist. Adjust the flavors to match your taste and the cake's fruity profile. For the full recipe, check [Full Recipe]. {{image_4}} You can make this Nova Scotia Blueberry Cream Cake even more exciting. Adding spices like cinnamon or nutmeg gives it a warm flavor. Just a pinch of cinnamon can make a big difference. You can also try nutmeg for a nutty taste. Substituting different fruits is another fun option. Consider using raspberries or strawberries instead of blueberries. They will add their own unique flair. Mix and match to find your favorite combination! If you need gluten-free options, you can use almond flour or a gluten-free blend. These flours work well in cakes. Just make sure the mix has a binding agent like xanthan gum. For those who prefer dairy-free cream, coconut cream is a great choice. It whips up nicely and has a rich taste. You can try other plant-based creams too. These options still give you a delicious, creamy topping without the dairy. Feel free to explore these variations. They let you customize the cake to fit your taste and dietary needs. For the full recipe, check out the details above! To keep your Nova Scotia blueberry cream cake fresh, store it in the fridge. Wrap the cake in plastic wrap or place it in an airtight container. This helps keep it moist and tasty. If you have leftover whipped cream, store it in a separate container. Want to save some for later? You can freeze the cake! Slice it first, then wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer bag. This way, you can enjoy it later. In the fridge, this cake lasts about 3 to 4 days. Check for signs of spoilage before enjoying. If the cake looks dry or has an off smell, it’s best to throw it away. When frozen, the cake can last up to 3 months. Just remember that freezing may change the texture a bit, but the flavor stays great! You can use frozen blueberries if fresh ones aren't available. Just thaw and drain them first. You can also try blackberries or raspberries for a different flavor. Keep in mind, these fruits may change the taste a bit. Yes, you can make this cake a day ahead. Just store it in the fridge, covered with plastic wrap. This will keep it fresh. You can add the whipped cream topping right before serving. This helps it look nice and taste great. Nova Scotia is known for its wild blueberries. The cake reflects the region's love for this fruit. The recipe combines local flavors with a creamy texture. It celebrates the harvest and brings a taste of the area to your table. To make the cake moister, try adding a bit more milk or oil. You can also use buttermilk instead of regular milk. Another option is to soak the cake layers with a simple syrup made of water and sugar. This will keep it soft and delicious. This blog post covers everything you need to make a delicious Nova Scotia Blueberry Cream Cake. We detailed the essential ingredients, step-by-step instructions, baking tips, and tasty variations. You can now create this cake with ease and even customize it to fit your needs. Remember to store leftovers properly, so they stay fresh. Enjoy the baking process and share this delightful cake with friends and family. Happy baking!](https://tossedflavors.com/wp-content/uploads/2025/05/b7486f4c-53fd-43c0-96de-1eee6cff258c.webp)
Are you ready to treat your taste buds? Discover the magic of Nova Scotia Blueberry Cream Cake! This delightful recipe combines fresh blueberries with creamy goodness for a dessert that shines. I’ll guide you through simple steps and share tips to make it perfect. Whether you’re baking for a special occasion or just because, this cake is sure to impress. Let’s dive into the delicious details and create something special together!
Ingredients
List of Ingredients
– 1 ½ cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup milk
– 1 ½ cups fresh blueberries (divided)
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– Zest of 1 lemon
– 1 teaspoon fresh lemon juice
To make Nova Scotia Blueberry Cream Cake, gather these ingredients first. Each one plays a vital role in bringing this cake to life. The all-purpose flour forms the base. The baking powder helps it rise. Salt brings out the flavors. Softened butter adds richness. Granulated sugar sweetens the cake.
Next, the eggs give structure and moisture. Vanilla extract adds warmth. Milk makes the batter smooth. Blueberries provide bursts of flavor. Heavy whipping cream will create the light frosting. Powdered sugar sweetens the cream, while lemon zest and juice brighten everything up.
Using fresh blueberries is key. They give the cake a juicy pop. Make sure to divide the blueberries before baking. One cup goes into the batter, and the rest tops the cake. This makes each slice visually appealing and tasty.
For the full recipe, follow the steps closely. Each ingredient matters. Remember, quality ingredients lead to better results. Enjoy the process and the delightful cake you’ll create!
Step-by-Step Instructions
Preparation Steps
1. Preheat your oven to 350°F (175°C). This is key for even baking.
2. Grab a 9-inch round cake pan. Grease it lightly with butter and dust it with flour to stop sticking.
3. In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Sifting helps with blending and aeration.
4. Set this dry mix aside for later.
Adding Eggs and Other Ingredients
1. In a large bowl, cream the softened butter and sugar. Use a hand mixer on medium speed for 3-5 minutes. Stop when it’s light and fluffy.
2. Now, add two large eggs one at a time. Beat well after each egg. This makes the batter smooth.
3. Stir in 1 teaspoon of vanilla extract for that lovely flavor.
4. Gradually mix the dry ingredients into the wet mix. Do this in three parts, alternating with ½ cup of milk. Start and finish with dry ingredients. Be gentle; do not overmix!
Final Assembly
1. Prepare 1 ½ cups of fresh blueberries. Toss 1 cup in a little flour to keep them from sinking.
2. Fold these floured blueberries into the batter. Be careful not to crush them.
3. Pour the batter into your prepared pan. Spread it evenly and sprinkle the remaining blueberries on top for extra fruitiness.
4. Bake for 30-35 minutes. A toothpick should come out clean when inserted into the center.
5. Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully.
6. While it cools, whip 1 cup of heavy cream in a different bowl. Mix until soft peaks form.
7. Gradually add 2 tablespoons of powdered sugar, lemon zest, and lemon juice. Whip until stiff peaks form.
8. Once the cake is cool, slice it in half horizontally. Spread half the whipped cream on the bottom layer. Place the top layer back on.
9. Cover the whole cake with the remaining whipped cream. Top it off with extra blueberries for a beautiful finish.
Now, you have a lovely Nova Scotia Blueberry Cream Cake ready to enjoy! For more details, check the Full Recipe.
Tips & Tricks
Baking Tips
To achieve the perfect cake texture, use room temperature ingredients. This helps them blend well. Always sift your dry ingredients. Sifting adds air and makes the cake light.
Preventing blueberries from sinking is easy. Toss them in a little flour before adding them to the batter. This light coating helps them stay suspended while baking. Gently fold the floured blueberries into the batter to keep them whole.
Whipping Cream Instructions
To achieve stiff peaks, start with cold heavy cream. Use a chilled bowl and beaters for the best results. Whip the cream on medium speed until it thickens. Gradually add powdered sugar for sweetness and flavor.
For flavor variations, try adding lemon zest or vanilla extract to the cream. You can also mix in a bit of cocoa powder for a chocolate twist. Adjust the flavors to match your taste and the cake’s fruity profile.
For the full recipe, check [Full Recipe].
Variations
Flavor Enhancements
You can make this Nova Scotia Blueberry Cream Cake even more exciting. Adding spices like cinnamon or nutmeg gives it a warm flavor. Just a pinch of cinnamon can make a big difference. You can also try nutmeg for a nutty taste.
Substituting different fruits is another fun option. Consider using raspberries or strawberries instead of blueberries. They will add their own unique flair. Mix and match to find your favorite combination!
Dietary Modifications
If you need gluten-free options, you can use almond flour or a gluten-free blend. These flours work well in cakes. Just make sure the mix has a binding agent like xanthan gum.
For those who prefer dairy-free cream, coconut cream is a great choice. It whips up nicely and has a rich taste. You can try other plant-based creams too. These options still give you a delicious, creamy topping without the dairy.
Feel free to explore these variations. They let you customize the cake to fit your taste and dietary needs. For the full recipe, check out the details above!
Storage Info
Storing Leftovers
To keep your Nova Scotia blueberry cream cake fresh, store it in the fridge. Wrap the cake in plastic wrap or place it in an airtight container. This helps keep it moist and tasty. If you have leftover whipped cream, store it in a separate container.
Want to save some for later? You can freeze the cake! Slice it first, then wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer bag. This way, you can enjoy it later.
How Long Will It Last?
In the fridge, this cake lasts about 3 to 4 days. Check for signs of spoilage before enjoying. If the cake looks dry or has an off smell, it’s best to throw it away.
When frozen, the cake can last up to 3 months. Just remember that freezing may change the texture a bit, but the flavor stays great!
FAQs
What can I substitute for fresh blueberries?
You can use frozen blueberries if fresh ones aren’t available. Just thaw and drain them first. You can also try blackberries or raspberries for a different flavor. Keep in mind, these fruits may change the taste a bit.
Can this cake be made ahead of time?
Yes, you can make this cake a day ahead. Just store it in the fridge, covered with plastic wrap. This will keep it fresh. You can add the whipped cream topping right before serving. This helps it look nice and taste great.
What is the origin of Nova Scotia Blueberry Cream Cake?
Nova Scotia is known for its wild blueberries. The cake reflects the region’s love for this fruit. The recipe combines local flavors with a creamy texture. It celebrates the harvest and brings a taste of the area to your table.
How can I make this cake more moist?
To make the cake moister, try adding a bit more milk or oil. You can also use buttermilk instead of regular milk. Another option is to soak the cake layers with a simple syrup made of water and sugar. This will keep it soft and delicious.
This blog post covers everything you need to make a delicious Nova Scotia Blueberry Cream Cake. We detailed the essential ingredients, step-by-step instructions, baking tips, and tasty variations. You can now create this cake with ease and even customize it to fit your needs. Remember to store leftovers properly, so they stay fresh. Enjoy the baking process and share this delightful cake with friends and family. Happy baking!
![- 1 ½ cups all-purpose flour - 2 teaspoons baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup milk - 1 ½ cups fresh blueberries (divided) - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Zest of 1 lemon - 1 teaspoon fresh lemon juice To make Nova Scotia Blueberry Cream Cake, gather these ingredients first. Each one plays a vital role in bringing this cake to life. The all-purpose flour forms the base. The baking powder helps it rise. Salt brings out the flavors. Softened butter adds richness. Granulated sugar sweetens the cake. Next, the eggs give structure and moisture. Vanilla extract adds warmth. Milk makes the batter smooth. Blueberries provide bursts of flavor. Heavy whipping cream will create the light frosting. Powdered sugar sweetens the cream, while lemon zest and juice brighten everything up. Using fresh blueberries is key. They give the cake a juicy pop. Make sure to divide the blueberries before baking. One cup goes into the batter, and the rest tops the cake. This makes each slice visually appealing and tasty. For the full recipe, follow the steps closely. Each ingredient matters. Remember, quality ingredients lead to better results. Enjoy the process and the delightful cake you'll create! 1. Preheat your oven to 350°F (175°C). This is key for even baking. 2. Grab a 9-inch round cake pan. Grease it lightly with butter and dust it with flour to stop sticking. 3. In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Sifting helps with blending and aeration. 4. Set this dry mix aside for later. 1. In a large bowl, cream the softened butter and sugar. Use a hand mixer on medium speed for 3-5 minutes. Stop when it's light and fluffy. 2. Now, add two large eggs one at a time. Beat well after each egg. This makes the batter smooth. 3. Stir in 1 teaspoon of vanilla extract for that lovely flavor. 4. Gradually mix the dry ingredients into the wet mix. Do this in three parts, alternating with ½ cup of milk. Start and finish with dry ingredients. Be gentle; do not overmix! 1. Prepare 1 ½ cups of fresh blueberries. Toss 1 cup in a little flour to keep them from sinking. 2. Fold these floured blueberries into the batter. Be careful not to crush them. 3. Pour the batter into your prepared pan. Spread it evenly and sprinkle the remaining blueberries on top for extra fruitiness. 4. Bake for 30-35 minutes. A toothpick should come out clean when inserted into the center. 5. Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool fully. 6. While it cools, whip 1 cup of heavy cream in a different bowl. Mix until soft peaks form. 7. Gradually add 2 tablespoons of powdered sugar, lemon zest, and lemon juice. Whip until stiff peaks form. 8. Once the cake is cool, slice it in half horizontally. Spread half the whipped cream on the bottom layer. Place the top layer back on. 9. Cover the whole cake with the remaining whipped cream. Top it off with extra blueberries for a beautiful finish. Now, you have a lovely Nova Scotia Blueberry Cream Cake ready to enjoy! For more details, check the Full Recipe. To achieve the perfect cake texture, use room temperature ingredients. This helps them blend well. Always sift your dry ingredients. Sifting adds air and makes the cake light. Preventing blueberries from sinking is easy. Toss them in a little flour before adding them to the batter. This light coating helps them stay suspended while baking. Gently fold the floured blueberries into the batter to keep them whole. To achieve stiff peaks, start with cold heavy cream. Use a chilled bowl and beaters for the best results. Whip the cream on medium speed until it thickens. Gradually add powdered sugar for sweetness and flavor. For flavor variations, try adding lemon zest or vanilla extract to the cream. You can also mix in a bit of cocoa powder for a chocolate twist. Adjust the flavors to match your taste and the cake's fruity profile. For the full recipe, check [Full Recipe]. {{image_4}} You can make this Nova Scotia Blueberry Cream Cake even more exciting. Adding spices like cinnamon or nutmeg gives it a warm flavor. Just a pinch of cinnamon can make a big difference. You can also try nutmeg for a nutty taste. Substituting different fruits is another fun option. Consider using raspberries or strawberries instead of blueberries. They will add their own unique flair. Mix and match to find your favorite combination! If you need gluten-free options, you can use almond flour or a gluten-free blend. These flours work well in cakes. Just make sure the mix has a binding agent like xanthan gum. For those who prefer dairy-free cream, coconut cream is a great choice. It whips up nicely and has a rich taste. You can try other plant-based creams too. These options still give you a delicious, creamy topping without the dairy. Feel free to explore these variations. They let you customize the cake to fit your taste and dietary needs. For the full recipe, check out the details above! To keep your Nova Scotia blueberry cream cake fresh, store it in the fridge. Wrap the cake in plastic wrap or place it in an airtight container. This helps keep it moist and tasty. If you have leftover whipped cream, store it in a separate container. Want to save some for later? You can freeze the cake! Slice it first, then wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer bag. This way, you can enjoy it later. In the fridge, this cake lasts about 3 to 4 days. Check for signs of spoilage before enjoying. If the cake looks dry or has an off smell, it’s best to throw it away. When frozen, the cake can last up to 3 months. Just remember that freezing may change the texture a bit, but the flavor stays great! You can use frozen blueberries if fresh ones aren't available. Just thaw and drain them first. You can also try blackberries or raspberries for a different flavor. Keep in mind, these fruits may change the taste a bit. Yes, you can make this cake a day ahead. Just store it in the fridge, covered with plastic wrap. This will keep it fresh. You can add the whipped cream topping right before serving. This helps it look nice and taste great. Nova Scotia is known for its wild blueberries. The cake reflects the region's love for this fruit. The recipe combines local flavors with a creamy texture. It celebrates the harvest and brings a taste of the area to your table. To make the cake moister, try adding a bit more milk or oil. You can also use buttermilk instead of regular milk. Another option is to soak the cake layers with a simple syrup made of water and sugar. This will keep it soft and delicious. This blog post covers everything you need to make a delicious Nova Scotia Blueberry Cream Cake. We detailed the essential ingredients, step-by-step instructions, baking tips, and tasty variations. You can now create this cake with ease and even customize it to fit your needs. Remember to store leftovers properly, so they stay fresh. Enjoy the baking process and share this delightful cake with friends and family. Happy baking!](https://tossedflavors.com/wp-content/uploads/2025/05/b7486f4c-53fd-43c0-96de-1eee6cff258c-300x300.webp)