Oh, let me tell you about this amazing Nova Scotia blueberry cream cake! It’s like a slice of summer on a plate, bursting with juicy blueberries and topped with a fluffy, sweet whipped cream that just melts in your mouth. Every bite is a perfect balance of moist cake and creamy goodness, and trust me, once you taste it, you’ll be hooked! I still remember making this with my grandmother during blueberry season. We’d pick fresh berries right from the bush, giggling and sneaking a few into our mouths. It’s a cherished memory that makes this cake even more special. This cake is not just a dessert; it’s a sweet reminder of those warm, sunny days spent in the kitchen with loved ones. You’re going to love it just as much as I do!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries, rinsed and patted dry
- 1 cup heavy cream
- 2 tablespoons powdered sugar
How to Prepare the Best Nova Scotia Blueberry Cream Cake
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that the cake bakes evenly from the start. Trust me, there’s nothing worse than a cake that’s raw in the middle but overdone on the edges!
Cream the Butter and Sugar
Next up, grab a mixing bowl and cream together the softened butter and granulated sugar. I usually use an electric mixer for this step, but a good ol’ whisk works too if you’re feeling strong! You want to mix until it’s light and fluffy—this helps create a lovely texture in your cake. It’s like magic when the butter and sugar transform into a beautiful, airy mixture!
Combine Dry and Wet Ingredients
Now, let’s mix things up! In a separate bowl, combine the all-purpose flour and baking powder. Gradually add this dry mixture to your creamed butter and sugar while mixing gently. After all the flour is in, pour in the milk and mix until it’s smooth. This is a crucial step—overmixing can lead to a dense cake, and we definitely want it light and fluffy!
Incorporate Blueberries
Time for the star of the show: the blueberries! Gently fold them into the batter using a spatula. This is where you want to be careful—overmixing can break the berries and turn your beautiful cake blue. We want those juicy, intact blueberries to burst with flavor in every bite!
Bake the Cake
Pour your luscious batter into a greased cake pan, making sure it’s evenly spread out. Now, pop it into the oven and let it bake for about 30-35 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cake is ready! If there’s a little batter on it, give it a few more minutes.
Prepare the Whipped Cream Topping
While your cake cools completely on a wire rack, let’s whip up that dreamy topping. In a mixing bowl, combine the heavy cream and powdered sugar. Whip it until soft peaks form—this means it should hold its shape but still be light and fluffy. Once your cake is cool, spread this luscious whipped cream over the top, and prepare for the deliciousness that awaits!
Tips for Success
Alright, let’s make sure your Nova Scotia blueberry cream cake turns out absolutely perfect! First, always use fresh blueberries when possible. They’re sweeter and bursting with flavor, which makes all the difference in this cake. If you can’t find fresh ones, don’t worry—just make sure to thaw frozen blueberries and pat them dry to avoid excess moisture in the batter.
Another tip? Don’t skip the creaming step! It’s essential for incorporating air into the batter, giving your cake that delightful fluffiness. Also, when folding in the blueberries, be gentle—this helps keep them whole and avoids turning your batter a funky blue color. Oh, and if you want to add a bit of zing, a hint of lemon zest in the batter can really elevate the flavor.
Lastly, let your cake cool completely before spreading on the whipped cream topping. This ensures that the cream doesn’t melt away into the cake and creates that beautiful, fluffy layer we all love. Trust me, following these tips will make your cake the star of any dessert table!
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely, you can use frozen blueberries if fresh ones aren’t available! Just remember to thaw them first and pat them dry with a paper towel. This helps prevent excess moisture from making your batter too watery. Frozen blueberries can sometimes burst and color your cake a little more than fresh ones, but they’ll still taste delicious! Trust me, no one will complain about a blueberry explosion in this cake!
How do I store leftovers?
To keep your Nova Scotia blueberry cream cake fresh, store any leftovers in an airtight container in the refrigerator. It should last about 3-4 days, but I promise, it’ll be hard to resist going back for seconds! If you’ve already topped it with whipped cream, it’s best to consume it within a day or two to maintain that fluffy texture. If you think you won’t finish it in time, consider slicing it and freezing individual pieces—just wrap them in plastic wrap and then in foil. They’ll be ready for a sweet treat whenever you need a pick-me-up!
What can I serve with this cake?
This cake is a showstopper on its own, but if you want to elevate your dessert experience, consider serving it with a scoop of vanilla ice cream or a dollop of extra whipped cream on the side. A light drizzle of maple syrup or a sprinkle of lemon zest can add a delightful twist, too! Pair it with a cup of tea or coffee for a lovely afternoon treat, or even serve it alongside a fresh fruit salad for a refreshing contrast. The options are endless, and you can’t go wrong with this delicious cake!
Nutritional Information
Here’s a quick overview of the estimated nutritional information for a slice of my delicious Nova Scotia blueberry cream cake. Keep in mind, these values can vary based on the exact ingredients you use, but it gives you a good idea of what to expect!
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 18g
- Protein: 5g
This cake is a delightful treat, and while it’s indulgent, it also offers some nourishment thanks to those fresh blueberries! Enjoy every bite without guilt, and remember, it’s all about balance in our sweet adventures!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy days or last-minute gatherings!
- Deliciously moist and fluffy cake that’s bursting with fresh blueberry flavor.
- Creamy whipped topping that adds an irresistible sweetness.
- A beautiful dessert that’s sure to impress at any occasion, from family dinners to potlucks.
- Perfectly balanced sweetness, making it a hit with both kids and adults.
- Versatile enough to enjoy as a light dessert or a delightful afternoon treat with tea or coffee.
- It’s a nod to the flavors of Nova Scotia, bringing a taste of the East Coast right to your home!
Equipment List
- Mixing bowls (a large one for the batter and a smaller one for whipping cream)
- Electric mixer or whisk (for creaming and whipping)
- Measuring cups and spoons (for accurate ingredient measurements)
- Rubber spatula (for folding in blueberries and scraping the bowl)
- 9-inch round cake pan (greased for baking the cake)
- Wire rack (for cooling the cake after baking)
- Toothpick or cake tester (to check if the cake is done)
Having these tools on hand will make your baking experience smooth and enjoyable. Trust me, it’s all about being prepared and having fun in the kitchen! Happy baking!
Storage & Reheating Instructions
To keep your Nova Scotia blueberry cream cake fresh and delicious, proper storage is key! If you have any leftovers (which I doubt will be much!), make sure to store them in an airtight container in the refrigerator. This will help maintain its moisture and flavor. The cake should stay good for about 3-4 days. Just remember, if you’ve already topped it with whipped cream, it’s best to enjoy it within a day or two for that perfect fluffy texture!
If you want to keep it longer, consider slicing the cake and freezing individual pieces. Wrap each slice tightly in plastic wrap, and then in aluminum foil to prevent freezer burn. When you’re ready for a treat, just pull a slice out and let it thaw in the refrigerator for a few hours or overnight. No need to reheat—this cake is delightful served chilled, especially with that creamy topping! Just trust me on this one; the flavors are still out of this world!
Imprimer
Best Nova Scotia Blueberry Cream Cake You’ll Ever Taste
- Temps Total: 55 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
This is the best Nova Scotia blueberry cream cake recipe.
Ingrédients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the butter and sugar together.
- Add eggs and vanilla; mix well.
- Combine flour and baking powder; gradually add to the creamed mixture.
- Stir in milk until smooth.
- Gently fold in blueberries.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the cooled cake.
Notes
- Use fresh blueberries for the best flavor.
- Store leftovers in the refrigerator.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Canadian
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 320
- Sucre: 18g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 42g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 60mg
Mots-clés: blueberry cake, Nova Scotia dessert, cream cake
