If there’s one recipe that feels like a warm hug from the East Coast, it’s this Nova Scotia Blueberry Cream Cake. Before we dive in, let me just say—thank you for being here. Truly. Every time you stop by my kitchen corner of the internet, it reminds me why I love sharing these cozy, memory-soaked recipes with you. And today’s is one I cannot wait for you to try!
Oh! And if you’d like this recipe delivered straight to your inbox (along with future favorites), don’t forget to subscribe—I’d love to bake with you more often!
What Is Nova Scotia Blueberry Cream Cake?
Think of it as the beautiful love child between a rustic blueberry pie and a velvety cream-topped coffee cake. It has a tender, lightly sweet crust… a mountain of juicy blueberries… and a creamy sour-cream custard that bakes into a luscious, tangy-sweet layer.
It’s simple. It’s comforting. It’s unmistakably East Coast.
And yes, the smell when this is in the oven is incredible!!
Why You’ll Love This Recipe
- A true crowd-pleaser: Perfect for brunch, potlucks, holidays, or slow Sunday mornings.
- Minimal effort, major payoff: Both layers come together in minutes!
- Texture heaven: Buttery crust + tender berries + creamy topping.
- Seasonal and flexible: Use fresh berries in summer or frozen in winter.
- Old-fashioned charm: Tastes like something your grandmother would have proudly served.
What Does Blueberry Cream Cake Taste Like?
Imagine biting into a buttery shortcake base that gives way to warm, jammy blueberries—then finishing with a silky, lightly tangy topping that tastes like a custard and a cheesecake had a delicious little secret. Anything but boring!!
Each slice is soft, fragrant, and beautifully balanced.
Benefits of Making This Recipe
- Uses pantry staples
- Makes your home smell like a bakery
- Easy enough for beginners
- Looks impressive without trying
- Adaptable with other fruits
- Works perfectly as dessert or breakfast (I won’t tell!)
Ingredients You’ll Need
For the Crust
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ cup butter
- 1 egg
For the Filling
- 4 cups blueberries
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Fork or pastry cutter
- Whisk
- Rubber spatula
- Cooling rack
Additions & Substitutions
Additions
- Lemon zest – brightens the blueberries beautifully
- Cinnamon – adds a warm touch to the crust
- Almond extract – swap for vanilla for a bakery-style twist
- Toasted almonds – sprinkle over the top before baking
Substitutions
- Frozen blueberries → Use straight from the freezer, no thawing
- Greek yogurt → Works in place of sour cream, but choose full-fat
- Brown sugar → For a deeper caramel note in the crust
How to Make Nova Scotia Blueberry Cream Cake (Step-by-Step)
1. Preheat
Preheat your oven to 375°F (190°C). Grease your springform pan.
2. Make the Crust
- In a medium bowl, whisk the flour, sugar, and baking powder.
- Add cubed butter and cut it into the flour with a fork until crumbly.
- Add the egg and mix until a soft dough forms.
- Press the dough evenly into the bottom of the greased springform pan.
3. Add the Blueberries
Spread all 4 cups of blueberries evenly over the crust. A generous layer is exactly what we want!
4. Make the Cream Filling
In a separate bowl, whisk together the sour cream, white sugar, egg yolks, and vanilla extract until smooth.
5. Pour & Bake
Pour the creamy mixture over the blueberries.
Bake 60 minutes, or until the edges are lightly golden and the center is mostly set.
6. Cool
Let the cake cool completely before removing from the pan—this helps it set beautifully.
What to Serve with Blueberry Cream Cake
- A dollop of whipped cream
- A scoop of vanilla bean ice cream
- Fresh mint
- Hot coffee or Earl Grey tea
- A drizzle of warm blueberry sauce
Tips for the Best Results
- Press the crust evenly for a consistent base.
- Don’t overbake—a slight jiggle in the center is perfect.
- Use full-fat sour cream for the creamiest texture.
- If using frozen berries, don’t thaw to avoid discoloration.
- Let it cool fully so the cream layer sets properly.
Storage Instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge.
- Serve cold or room temp: Both are delicious!
General Information
- Prep time: 15 minutes
- Cook time: 60 minutes
- Servings: 10–12
- Difficulty: Easy
Frequently Asked Questions
Can I use other fruits?
Absolutely! Peaches, raspberries, or blackberries work beautifully.
Can I make this ahead?
Yes—this cake tastes even better the next day after chilling.
Does it need to be refrigerated?
Yes. Because of the dairy-based topping, store it in the fridge.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for best results.
Can I halve the recipe?
Yes—use a smaller springform or deep pie dish.
Conclusion
There’s something incredibly special about this Nova Scotia Blueberry Cream Cake. It’s simple, nostalgic, and just bursting with juicy flavor. Whether you’re serving it at a gathering or sneaking a slice with your morning coffee, it delivers comfort in every bite.
If you’re a peach lover too, don’t miss these recipes next:
- Peach Cobbler
- Peach Cream Cake
- Roasted Peach Shortcake
- Peach Breakfast Crumble
Let’s Connect
If you make this recipe, I would love to see it!
Leave a review below and share your gorgeous cake photos on Pinterest—tag me so I can cheer you on!
Nutritional Information (Approx. per slice)
- Calories: ~320
- Carbohydrates: 42g
- Fat: 14g
- Protein: 4g
- Fiber: 3g
Enjoy every delicious bite!
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