If there’s one dessert that captures the essence of coastal charm, it’s this Nova Scotia Blueberry Cream Cake — a true taste of Atlantic magic. Imagine the salty breeze, the sound of waves, and the vibrant sweetness of wild blueberries. Every bite feels like a seaside moment wrapped in cream and nostalgia. 🌊💙
Soft, buttery cake layers, luscious whipped cream, and juicy blueberries come together to create a dessert that’s simple yet elegant, homey yet heavenly. It’s one of those recipes that makes your kitchen smell like comfort and your table look like a celebration.
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Why You’ll Love This Blueberry Cream Cake
I promised you “coastal heaven,” and here it is! This cake is pure joy from the first slice to the last crumb.
Here’s why it deserves a place in your baking rotation:
- Bursting with real blueberries. Fresh or frozen, they add natural sweetness and color.
- Soft and tender crumb. The cake melts in your mouth — no dry bites here!
- Whipped cream filling. Light, fluffy, and just the right touch of richness.
- Perfectly balanced flavor. Sweet, creamy, and slightly tangy, thanks to the lemon zest.
- A showstopper dessert. Elegant enough for company, simple enough for Sunday baking.
What Does It Taste Like?
Think of the delicate sweetness of homemade vanilla cake meeting the refreshing tartness of wild blueberries — all tied together with clouds of vanilla cream. Each forkful is soft, airy, and bursting with berry goodness. It’s the kind of dessert that tastes like summer by the sea — light, bright, and absolutely delightful. ☀️🍇
Benefits of This Recipe
- Uses everyday pantry staples
- Flexible — great with fresh or frozen berries
- Can be made ahead (perfect for entertaining!)
- Naturally beautiful without heavy frosting
- Works for birthdays, brunches, or special family dinners
Ingredients You’ll Need
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
For the Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional, but adds brightness!)
For the Blueberry Topping
- 2 cups fresh or frozen Nova Scotia blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch (optional, for a thicker sauce)
- 1 tablespoon water or lemon juice
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Whisk and rubber spatula
- 8-inch round or square cake pan
- Cooling rack
- Small saucepan for the blueberry topping
How to Make Nova Scotia Blueberry Cream Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy — about 3–4 minutes. This step gives your cake that tender crumb!
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry mixture and milk, starting and ending with the dry ingredients. Mix on low speed until just combined — overmixing can make the cake dense.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a rack.
Step 7: Make the Blueberry Topping
In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice or water. Stir gently until the mixture begins to bubble and slightly thicken (about 5 minutes). Remove from heat and let cool.
Step 8: Whip the Cream
In a chilled bowl, whip the heavy cream, powdered sugar, vanilla, and lemon zest until soft peaks form. Keep it light and airy — overbeating can turn it grainy.
Step 9: Assemble the Cake
Once the cake has cooled, spread a generous layer of whipped cream over the top. Spoon the cooled blueberry topping over the cream. The vibrant purple-blue color will look absolutely stunning against the pale cream!
What to Serve with Blueberry Cream Cake
This cake shines all on its own, but you can pair it with:
- A cup of hot tea or fresh coffee ☕
- A side of lemon sorbet or vanilla ice cream 🍨
- A drizzle of warm blueberry compote for extra indulgence
Tips for Perfect Results
- Use real butter and whole milk for the best texture.
- Fresh blueberries add brightness, but frozen ones work perfectly too.
- Don’t skip cooling. Let the cake and topping cool completely before assembling.
- Add citrus zest for a fresh, coastal touch.
- Chill before serving for the dreamiest texture!
Storage & Make-Ahead
- Refrigerate: Store covered for up to 3 days.
- Freeze: The unfrosted cake layer can be frozen for up to 2 months.
- Make-Ahead Tip: Bake the cake and make the topping a day ahead, then whip the cream just before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just don’t thaw them first — add directly to the saucepan and increase the cooking time by a couple of minutes.
Can I make this into cupcakes?
Definitely. Divide the batter into lined muffin tins and bake for 18–20 minutes.
Can I use a different fruit?
Absolutely! Try raspberries, strawberries, or even peaches for a seasonal twist.
How do I prevent the cake from being dense?
Make sure your butter is softened, not melted, and don’t overmix the batter.
Nutritional Information (Per Serving, Approximate)
- Calories: 360
- Fat: 19g
- Carbs: 42g
- Protein: 5g
- Sugar: 28g
- Fiber: 2g
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