Nova Scotia Blueberry Cream Cake
A delightful summer treat featuring juicy blueberries and a creamy topping, perfect for gatherings or a cozy weekend bake.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour The base of the cake, giving it structure and a tender crumb.
- 0.5 cups white sugar This brings sweetness, creating a lovely contrast with the tart blueberries.
- 1.5 teaspoons baking powder The leavening agent that ensures the cake rises perfectly.
- 0.5 cups butter, softened Adds richness and moisture to the cake.
- 1 large egg Acts as a binding agent, helping to hold all ingredients together.
- 1 teaspoon vanilla extract Enhances the overall flavor with its aromatic profile.
- 4 cups fresh blueberries Bursting with juices, these are the stars of the dish.
Topping Ingredients
- 2 cups sour cream Adds a luscious creaminess to the topping.
- 0.5 cups white sugar Sweetening the cream topping.
- 2 large egg yolks Enriching the sour cream layer, contributing to its silkiness.
- 1 teaspoon vanilla extract Complements the tanginess of the sour cream.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and 1/2 cup of white sugar until light and fluffy.
- Beat in the egg and 1 teaspoon of vanilla extract until well combined.
- In a separate bowl, mix the flour and baking powder, then gradually add to the wet mixture, stirring gently until combined.
- Pour the batter into the prepared cake pan and spread evenly. Bake for about 25-30 minutes, or until a toothpick comes out clean.
Making the Blueberry Layer
- While the cake is baking, gently fold fresh blueberries in a saucepan over medium heat for about 5 minutes until slightly softened.
Adding the Topping
- Once the cake is baked, let it cool slightly, then turn it out onto a wire rack to cool completely.
- Spread the blueberry layer over the top of the cake.
- In another bowl, mix sour cream, white sugar, egg yolks, and the second teaspoon of vanilla extract until smooth.
- Pour the cream topping over the blueberries and return the cake to the oven to bake for an additional 15-20 minutes.
- Let the cake cool completely before serving.
Notes
For best results, store covered in the refrigerator for up to 3 days or freeze slices for later enjoyment. Consider adding cinnamon or nutmeg for an extra twist.