There’s something truly special about a cake that captures the essence of fresh blueberries and creamy richness in every bite. This Nova Scotia Blueberry Cream Cake is inspired by the vibrant flavors of Canada’s maritime province, where wild blueberries thrive. It’s a delightful combination of moist cake layers infused with juicy blueberries, paired with a luscious cream filling that will leave you craving more. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Trust me, once you try it, you’ll be hooked
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a dessert that’s as memorable as it is delicious. Here’s why it’s a favorite
Blueberry Bliss: Fresh or frozen blueberries are folded into the batter, adding bursts of natural sweetness and color to each slice
Creamy Delight: A rich cream filling provides a smooth contrast to the soft cake layers, making every bite irresistible
Easy to Make: With straightforward steps and minimal prep time, this cake comes together beautifully even for beginner bakers
Customizable: Adjust the sweetness, add spices like cinnamon, or swap out fruits this cake is endlessly adaptable to suit your taste buds
Crowd-Pleasing: A guaranteed hit with both kids and adults. The combination of tender cake, juicy berries, and creamy filling makes it universally appealing
Ingredients
Cake Batter: All-purpose flour forms the base of the cake, while sugar adds sweetness and eggs provide structure. Butter ensures a tender crumb, and buttermilk keeps the cake moist. Don’t forget vanilla extract for warmth
Blueberries: Fresh or frozen blueberries bring bursts of flavor and color to the cake. Gently fold them into the batter to avoid crushing
Cream Filling: Whipped cream or pastry cream creates a luxurious layer between the cake layers. Add a touch of powdered sugar and vanilla for extra decadence
Lemon Zest (Optional): A hint of lemon zest enhances the berry flavors without overpowering the cake
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create this flavorful masterpiece
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two round cake pans for easy release
Make the Batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix in flour alternately with buttermilk, beginning and ending with flour. Be careful not to overmix
Add Blueberries: Gently fold in fresh or thawed frozen blueberries, ensuring they’re evenly distributed throughout the batter. Divide the mixture evenly between the prepared pans
Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling
Prepare the Cream Filling: While the cakes cool, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Alternatively, prepare your favorite pastry cream for a richer option
Assemble the Cake: Once cooled, place one cake layer on a serving plate and spread a generous layer of cream filling over it. Top with the second cake layer and frost the entire cake with remaining cream. Garnish with additional blueberries or lemon zest if desired
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutrition Facts
Servings: 8
Calories per serving: 320
How to Serve Nova Scotia Blueberry Cream Cake
This dish pairs wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience
Fresh Berries: Serve with a side of mixed fresh berries for added color and flavor
Whipped Cream: Drizzle extra whipped cream over each slice for an extra touch of indulgence
Coffee or Tea: Pair with a steaming cup of coffee or tea for a perfect dessert moment
As a Standalone: Sometimes, this cake is rich enough to enjoy on its own. Simply slice and savor every bite
FAQ Section
- Can I use frozen blueberries instead of fresh? Yes! Frozen blueberries work well, but make sure to thaw and drain them before folding into the batter to prevent excess moisture
- What type of cream should I use for the filling? Whipped cream offers a lighter texture, while pastry cream provides a richer consistency. Choose based on your preference for creaminess
- Can I make this cake ahead of time? Absolutely! Prepare the cake layers up to a day in advance and store them tightly wrapped at room temperature. Assemble and frost just before serving
- How do I store leftover cake? Keep it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for optimal flavor
- Can I freeze this cake? Yes, you can freeze individual slices tightly wrapped in plastic wrap and foil. Thaw overnight in the fridge before serving
- Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for larger gatherings or feeding a crowd
- Is this recipe suitable for a low-sugar diet? Not as written, but you can reduce the sugar or substitute with a sugar-free alternative for a lower-sugar version
- Can I skip the lemon zest? You can, though lemon zest enhances the berry flavors beautifully. For a milder version, omit it entirely
- Do I need to use buttermilk? Buttermilk adds tenderness and tanginess, but you can substitute with regular milk mixed with a splash of vinegar or lemon juice
- Can I add other fruits to the cake? Absolutely! Sliced strawberries, raspberries, or diced peaches would all pair beautifully with the blueberries. Feel free to experiment
Conclusion
There you have it a delightful and indulgent Nova Scotia Blueberry Cream Cake that’s sure to become a go-to dessert in your kitchen. With its perfect blend of moist cake, juicy blueberries, and creamy filling, it’s a dessert that satisfies both your cravings and creativity. So gather your ingredients, fire up the oven, and let’s bake something amazing together! Your taste buds and your guests will thank you
Print
Nova Scotia Blueberry Cream Cake
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Total Time: 4+ hours
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake (except crust)
- Cuisine: Canadian
Description
A luscious, no-bake (except for the crust!) blueberry cream cake with a buttery graham cracker base, a light and fluffy cream cheese filling, and fresh blueberries bursting with flavor. Perfect for summer gatherings or any occasion!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 cups fresh blueberries
For the topping:
- 1 1/2 cups fresh blueberries
- 1/4 cup blueberry jam (optional, for glaze)
Instructions
Prepare the crust:
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool completely.
Make the cream filling:
In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
In another bowl, beat cream cheese and granulated sugar until smooth and fluffy.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the cake:
Spread half the cream mixture over the cooled crust.
Layer 2 cups of fresh blueberries on top.
Spread the remaining cream mixture evenly over the berries.
Decorate the top:
Arrange the remaining blueberries on top.
Warm the blueberry jam slightly and drizzle over the berries for extra shine (optional).
Refrigerate for at least 4 hours or overnight to set.
Slice and serve chilled!
Notes
Use frozen blueberries if fresh aren’t available—just thaw and drain before using.
Swap graham crackers for digestive biscuits or Oreo crumbs for a fun twist!
Add lemon zest to the cream filling for a refreshing citrusy kick.
Serve with whipped cream or vanilla ice cream for extra indulgence.
Make-Ahead & Storage:
- Make Ahead: Best when chilled overnight for the flavors to meld beautifully.
- Storage: Keep in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: ~350 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg