Description
Whipping up this Nova Scotia blueberry cream cake brings pure summer joy right to your kitchen table. Fresh local blueberries and smooth cream combine in a delightful dessert that celebrates coastal Canadian baking traditions.
Ingredients
Scale
Main Ingredients:
- 4 cups blueberries
- 2 cups sour cream
- 1 ½ cups all-purpose flour
- ½ cup butter
Supporting Ingredients:
- 1 egg
- 2 egg yolks
- 1 ½ teaspoons baking powder
Sweeteners:
- ½ cup sugar
- ½ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Mix 1 ½ cups flour, ½ cup sugar, and 1 ½ tsp baking powder in a medium bowl. Whisk ingredients until they are completely integrated.
- Cream ½ cup butter and 1 egg in another bowl until the mixture becomes smooth and fluffy.
- Add dry ingredients to butter mixture gradually. Stir until ingredients are just combined, avoiding overmixing.
- Prepare filling by combining 2 cups sour cream and ½ cup white sugar in a large bowl. Stir until sugar dissolves completely.
- Incorporate 2 egg yolks and 1 tsp vanilla extract into sour cream mixture. Blend until the filling becomes completely smooth.
- Gently fold 4 cups blueberries into the sour cream filling, keeping berries intact.
- Heat oven to 350°F. Thoroughly grease a 9×13 inch baking pan to prevent sticking.
- Pour cake batter into greased pan. Spread evenly across the bottom using a spatula.
- Carefully distribute blueberry filling over cake batter. Create an even layer using smooth, gentle motions.
- Bake at 350°F for 45-50 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
Notes
- Fresh blueberries work best when they are ripe and plump, ensuring a burst of sweet flavor throughout the cake.
- Softening the butter to room temperature helps create a smoother, more uniform cake batter that blends easily.
- When folding blueberries into the cream mixture, use a gentle hand to prevent crushing the delicate berries and maintaining their whole shape.
- For a gluten-free version, swap the regular flour with a cup-for-cup gluten-free flour blend to make the cake accessible to more dietary needs.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 8
- Calories: 276 kcal
- Sugar: 22 g
- Sodium: 125 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg