Description
This Nova Scotia Blueberry Cream Cake is a light yet indulgent dessert, combining fluffy white cake with a sweet blueberry cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ cup milk
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup fresh or frozen blueberries (thawed)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, eggs, and vanilla.
- Combine the wet and dry ingredients until just combined.
- Pour batter into a greased cake pan and bake for 25-30 minutes.
- While the cake bakes, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in blueberries.
- Once the cake is cool, slice it in half and spread blueberry cream between layers. Cover the entire cake with remaining cream.
- Garnish with additional blueberries or powdered sugar.
Notes
For frozen blueberries, make sure to thaw and drain excess moisture. Substitute heavy cream with whipped yogurt for a lighter option. Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg