Welcome to my kitchen! I’m Nyla—a chef with a true love for creating recipes that not only taste amazing but also bring people together. This website is where I share my favorite dishes, cooking tips, and step-by-step guides to help you enjoy the process as much as the result. Whether you’re a beginner or a seasoned home cook, you’ll find inspiration here to make every meal special! Today, I’m thrilled to share a recipe that’s close to my heart: Nova Scotia Blueberry Cream Cake. This delightful dessert is a taste of summer, perfect for any occasion.

Nova Scotia Blueberry Cream Cake

A Taste of Nova Scotia in Every Bite

Have you ever tasted something that instantly transports you to a specific place and time? That’s exactly what this Nova Scotia Blueberry Cream Cake does for me. It’s a celebration of simple ingredients, combined to create a dessert that’s both comforting and elegant. Imagine biting into a moist, tender cake, bursting with juicy blueberries and topped with a luscious cream frosting. Sounds heavenly, right? Well, it is! This recipe is more than just a cake; it’s a memory, a feeling, and a slice of pure happiness.

Why This Recipe Works

What makes this cake so special? It’s all about the balance. The slight tanginess of the sour cream in the cake batter complements the sweetness of the blueberries perfectly. The cream cheese frosting adds a rich, decadent touch without being overly sweet. And the cake itself is incredibly moist, thanks to the combination of butter and oil in the batter. Trust me; this is not your average blueberry cake. This Nova Scotia Blueberry Cream Cake is a guaranteed crowd-pleaser!

Ingredients You’ll Need

Before we jump into the recipe, let’s gather our ingredients. Don’t worry, you probably have most of these in your pantry already!

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ½ cup milk
• 2 cups fresh blueberries, rinsed and patted dry

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk, or more as needed

Step-by-Step Instructions: Baking the Blueberry Bliss

Okay, let’s get baking! Follow these simple steps, and you’ll have a delicious Nova Scotia Blueberry Cream Cake in no time.

Step 1: Prep Your Equipment

First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and ensure easy removal.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and baking soda are evenly distributed throughout the flour, which will give your cake a consistent rise.

Step 3: Cream Butter and Sugar

In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale yellow and airy.

Step 4: Add Wet Ingredients

Beat in the vegetable oil, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The oil helps to keep the cake moist, while the eggs add richness and structure.

Step 5: Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.

Step 6: Fold in Blueberries

Gently fold in the blueberries. Make sure they are evenly distributed throughout the batter. Be gentle so that the blueberries don’t burst and turn the batter blue.

Step 7: Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. The frosting should be smooth and spreadable.

Step 9: Frost the Cake

Once the cake is completely cool, frost it with the cream cheese frosting. You can use a spatula or a piping bag to apply the frosting. Get creative and decorate with fresh blueberries if you like! The creamy frosting perfectly complements the Nova Scotia Blueberry Cream Cake.

Tips for the Perfect Blueberry Cake

Want to make sure your cake turns out perfectly every time? Here are a few tips and tricks:

• Use Room Temperature Ingredients: Make sure your butter, cream cheese, eggs, and sour cream are at room temperature. This helps them to combine more easily and creates a smoother batter.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Pat Dry Your Blueberries: Rinsing your blueberries is important, but make sure to pat them dry before adding them to the batter. This prevents them from sinking to the bottom of the cake.
• Cool Completely: Make sure the cake is completely cool before frosting it. Otherwise, the frosting will melt and slide off.
• Test for Doneness: Use a wooden skewer or toothpick to test for doneness. Insert it into the center of the cake. If it comes out clean, the cake is done.

Variations and Substitutions

Want to put your own spin on this recipe? Here are a few variations and substitutions you can try:

Lemon Blueberry Cake:

Add the zest of one lemon to the cake batter for a bright, citrusy flavor.

Almond Extract:

Substitute the vanilla extract with almond extract for a nutty flavor.

Gluten-Free Option:

Use a gluten-free all-purpose flour blend to make this cake gluten-free. Be sure to add a binder like xanthan gum if your flour blend doesn’t already contain it.

Berry Medley:

Use a mix of blueberries, raspberries, and blackberries for a more complex flavor.

Sour Cream Substitute:

Plain Greek yogurt can be substituted for sour cream in equal measure.

Serving Suggestions

This Nova Scotia Blueberry Cream Cake is delicious on its own, but here are a few ideas to take it to the next level:

• With a Scoop of Vanilla Ice Cream: The cold ice cream complements the warm cake perfectly.
• With a Drizzle of Maple Syrup: Adds a touch of sweetness and Canadian flair.
• With a Cup of Coffee or Tea: A classic pairing that’s perfect for breakfast, brunch, or dessert.
• As a Layer Cake: Bake the batter in two round cake pans instead of a 9×13 inch pan. Slice each layer in half and frost between the layers for a show-stopping dessert.

Make Ahead and Storage Instructions

Planning ahead? No problem! This cake can be made ahead of time and stored properly to maintain its freshness.

Cake:

The cake can be baked a day ahead and stored at room temperature, tightly wrapped in plastic wrap or in an airtight container.

Frosting:

The frosting can be made a day ahead and stored in the refrigerator in an airtight container. Let it soften at room temperature for about 30 minutes before using.

Assembled Cake:

Once the cake is frosted, it can be stored in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent it from drying out. For longer storage, the cake can be frozen. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

The History of Blueberry Cake in Nova Scotia

Blueberries are a staple in Nova Scotia, and blueberry cake has been a beloved dessert for generations. Nova Scotia’s wild blueberries are renowned for their intense flavor and antioxidant properties. Local families have passed down their blueberry cake recipes through generations. This Nova Scotia Blueberry Cream Cake is a tribute to that rich culinary history, bringing a taste of Nova Scotia to your home.

Why Blueberries Are Good for You

Besides being delicious, blueberries are packed with nutrients. They are high in antioxidants, which help protect your body against damage from free radicals. They are also a good source of vitamins C and K, as well as fiber. Eating blueberries regularly can help improve your memory, lower your blood pressure, and reduce your risk of heart disease. So, you can enjoy this cake guilt-free!

Troubleshooting Common Baking Issues

Sometimes, things don’t go as planned in the kitchen. Here are a few common baking issues and how to fix them:

Cake is Dry:

Make sure you are measuring your flour correctly. Too much flour can result in a dry cake. Also, avoid overbaking the cake.

Cake is Dense:

This could be due to overmixing the batter or not creaming the butter and sugar properly.

Cake Sinks in the Middle:

This could be due to the oven temperature being too low or not baking the cake long enough.

Blueberries Sink to the Bottom:

Make sure you are patting the blueberries dry before adding them to the batter. You can also toss them in a tablespoon of flour before folding them in.

Final Thoughts on This Delightful Cake

This Nova Scotia Blueberry Cream Cake is more than just a dessert; it’s a celebration of flavor, tradition, and the simple joys of baking. Whether you’re making it for a special occasion or just a casual weekend treat, I hope you enjoy every bite. The combination of moist cake, juicy blueberries, and creamy frosting is truly irresistible. So, grab your apron, gather your ingredients, and get ready to create a little bit of magic in your kitchen!

Enjoy Your Baking Journey!

I always believe baking should be enjoyable. Don’t be afraid to experiment with flavors and ingredients. Every baking mistake is a learning opportunity. Happy baking!

Thank you for being here! I’m so glad you’re here. If you enjoyed this recipe or found it helpful, feel free to share it with your friends and family—great food is meant to be shared! Don’t forget to follow me on Facebook and Instagram for more delicious recipes, kitchen tips, and daily cooking inspiration. Your support means the world to me, and I look forward to bringing you even more tasty ideas straight from my kitchen.

Frequently Asked Questions

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter, and toss them in a tablespoon of flour to prevent them from sinking.

Can I make this cake without sour cream?

If you don’t have sour cream, you can use plain Greek yogurt as a substitute in equal measure.

How do I prevent the blueberries from turning the batter blue?

Gently fold the blueberries into the batter and avoid overmixing. This will help prevent them from bursting and releasing their color.

Can I freeze the frosted cake?

Yes, you can freeze the frosted cake. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

What is the best way to store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

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