Nova Scotia Blueberry Cream Cake: 7 Sweet Reasons to Indulge

Name: Nova Scotia Blueberry Cream Cake: 7 Sweet Reasons to Indulge
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups fresh blueberries; 1 cup heavy cream; 2 tablespoons powdered sugar

October 12, 2025

By:

Julia marin

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Oh my goodness, let me tell you about this *Nova Scotia blueberry cream cake*! It’s an absolute dream come true for anyone who loves a delightful dessert. Picture this: layers of fluffy cake kissed by fresh blueberries, all topped off with a luscious blueberry cream that just melts in your mouth. I can still remember the first time I had this cake at a family gathering in Nova Scotia, where my Aunt Maureen would whip it up every summer. The smell of baking blueberries wafting through the kitchen was enough to make anyone swoon! Trust me, this cake is not just a treat for the taste buds; it’s also a wonderful way to bring people together. Whether you’re hosting a gathering or just want to indulge in something special, this recipe is sure to impress. Let’s dive into making this lovely cake that will have everyone asking for seconds!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter, softened (this makes mixing so much easier!)
4 large eggs (room temperature is best for a fluffier cake)
1 cup buttermilk (this adds a lovely tanginess)
1 teaspoon vanilla extract (don’t skimp on this; it really elevates the flavor)
2 teaspoons baking powder (make sure it’s fresh for that perfect rise!)
1/2 teaspoon salt (it brings out all the sweet flavors)
2 cups fresh blueberries (the star of the show, so get the juiciest ones you can find!)
1 cup heavy cream (for that luscious whipped topping)
2 tablespoons powdered sugar (to sweeten the whipped cream just a bit)

How to Prepare the Nova Scotia Blueberry Cream Cake

Alright, let’s get down to the fun part—making this gorgeous cake! I promise, it’s easier than it looks and totally worth every step. Follow along, and you’ll have a beautiful dessert that will wow your guests!

Preheat the Oven

First things first, you need to preheat your oven to 350°F (175°C). Trust me, this is a crucial step! Preheating ensures that your cake bakes evenly and rises perfectly. If you skip this, you might end up with a cake that’s flat and sad—no one wants that!

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until they’re well combined. This is important because it helps to distribute the baking powder evenly throughout the flour, giving your cake that lovely rise. Don’t skip this step; it only takes a minute!

Cream Butter and Sugar

Now, grab another bowl and let’s cream the softened butter and sugar together. Use a mixer on medium speed, and beat until the mixture is light and fluffy—about 3-4 minutes. You want it to look pale and have a slightly airy texture, which means it’s ready for the next step. If it’s looking too grainy, keep mixing!

Incorporate Eggs, Vanilla, and Buttermilk

Next, it’s time to add the eggs, one at a time. Make sure to mix well after each addition; this ensures that the eggs are fully incorporated and helps to create that fluffy texture we love. Then, stir in the vanilla extract and buttermilk until everything is combined. The buttermilk adds such a nice tang and moisture to the cake!

Combine Wet and Dry Ingredients

Now, we’re going to gradually add the dry ingredients to the wet mixture. I like to do this in three parts. Start by adding about a third of the dry mix, gently folding it in with a spatula. Be careful not to overmix; we want to keep that lovely airiness! Once you’ve added all the dry ingredients, gently fold in those beautiful blueberries. This is where the magic happens—every bite will be bursting with blueberry goodness!

Bake the Cake

Pour the batter into a greased cake pan and spread it out evenly. Pop it into your preheated oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean or with just a few crumbs attached. If it’s sticky, give it a few more minutes. It’s better to check a little early than to risk overbaking!

Cool and Prepare the Topping

Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step is super important! If you add the whipped cream while it’s still warm, it’ll melt and make a big mess. We want that lovely fluffy topping to shine!

Whip the Cream

While the cake cools, let’s whip that cream! In a mixing bowl, add the heavy cream and powdered sugar. Using a mixer, whip it until stiff peaks form—this usually takes about 3-5 minutes. You’ll know it’s ready when it holds its shape and looks beautifully fluffy. Yum!

Assemble the Cake

Now for the best part—assembling your cake! Once the cake is completely cool, spread the whipped cream generously on top. You can even add more fresh blueberries on top for a pop of color and flavor. It’s gorgeous, isn’t it? Serve it up and watch everyone fall in love with your Nova Scotia blueberry cream cake!

Why You’ll Love This Recipe

Quick and easy preparation—perfect for both novice and experienced bakers.
Delightful flavors from fresh blueberries that burst in every bite.
Fluffy cake texture paired with a light, creamy topping—what’s not to love?
Versatile serving options—great on its own or with extra berries for a pop of color.
Perfect for gatherings, holidays, or just a cozy dessert night at home.
Beautiful presentation that impresses everyone at the table.
Leftovers store well in the fridge, so you can savor this treat for days!

Tips for Success

Alright, let me share some of my best tips to ensure your *Nova Scotia blueberry cream cake* turns out absolutely perfect. These little nuggets of wisdom will help you avoid common pitfalls and elevate your baking game!

Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before you start mixing. This helps them blend together more smoothly, resulting in a fluffier cake!
Use Fresh Blueberries: Fresh berries are a must for the best flavor. If you can, go for organic or local blueberries—they’re often sweeter and juicier!
Don’t Overmix: When combining wet and dry ingredients, fold them together gently. Overmixing can lead to a dense cake, and we definitely want it light and airy!
Check for Doneness Early: Ovens can be tricky! Start checking your cake a few minutes before the suggested baking time. If the toothpick comes out clean or with a few crumbs, it’s ready!
Cooling is Key: Allow your cake to cool completely before adding the whipped cream. This step is crucial to keep the topping from melting into a puddle of deliciousness!
Whipping Cream Tips: When whipping your cream, make sure your bowl and beaters are clean and cold. This helps the cream whip up nicely and hold its shape!
Storage Secrets: If you have leftovers (which I doubt, but just in case!), store them in the fridge in an airtight container. It’ll keep for a few days, but I recommend adding the whipped cream just before serving to keep it fresh!

With these tips in your back pocket, you’re all set to make a stunning and delicious *Nova Scotia blueberry cream cake*. Happy baking!

Nutritional Information

Now, let’s talk about the nutritional goodness of this *Nova Scotia blueberry cream cake*! Keep in mind that these values are estimates, but they give you a good idea of what you’re indulging in. Here’s a breakdown per slice:

Calories: 350
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 20g
Protein: 4g

So there you have it! This cake is a delightful treat, but like all good things, it’s best enjoyed in moderation. Pair it with some fresh fruit for a little extra nutritional boost if you like! Happy indulging!

FAQ Section

Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this recipe. Just make sure to toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake. Plus, they’ll still give you that burst of flavor!

How should I store leftovers?
Store any leftover *Nova Scotia blueberry cream cake* in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just remember, it’s best to add the whipped cream topping right before serving to keep it nice and fluffy!

Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum, which helps with the texture. Your cake will still be deliciously fluffy!

What can I use instead of buttermilk?
If you don’t have buttermilk on hand, no worries! You can easily make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes, and voilà—you’ve got buttermilk!

Can I add other fruits to the cake?
Definitely! Feel free to experiment by adding different fruits like raspberries or blackberries. Just keep in mind that the baking time may vary slightly, so check for doneness as it bakes!

Storage & Reheating Instructions

Alright, let’s chat about how to store your delicious *Nova Scotia blueberry cream cake* so it stays fresh and fabulous! After all that hard work, you want to enjoy every last crumb, right?

First off, if you have any leftovers (which I hope you do, because it means you get to savor this cake longer!), make sure to store it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Just a little tip—if you’ve already topped it with whipped cream, I recommend adding more right before serving to keep that fluffy texture intact. Nobody wants a soggy topping!

Now, if you’re thinking about freezing some slices for a later date, here’s how to do it without compromising that lovely flavor and texture. Wrap each piece tightly in plastic wrap, then place the wrapped slices in a freezer-safe container or a resealable bag. This way, they’re protected from freezer burn. You can freeze your cake for up to 2 months—perfect for when you’re hit with a craving!

When you’re ready to indulge again, simply take out a slice and let it thaw in the refrigerator overnight. This gentle thawing helps maintain the cake’s moisture. And no need to reheat! The beauty of this cake is that it’s delightful served chilled, so just grab a fork and dig in!

With these storage and reheating tips, you’ll be able to enjoy your *Nova Scotia blueberry cream cake* long after you’ve made it. Happy storing and savoring!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.