Name: Blueberry Recipes Nova Scotia Cream Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups fresh or frozen blueberries; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup milk; 1 cup heavy cream; 2 tbsp powdered sugar; 1/2 tsp lemon zest

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When I first baked this blueberry cream cake, I didn’t expect it to steal the spotlight from every other dessert on the table, but that’s exactly what happened. The juicy blueberries sink into the soft cake while a silky layer of cream hugs the top. It’s the kind of dessert that feels familiar yet new, like meeting an old friend who suddenly learned how to bake. This cake sits somewhere between blueberry cake recipes and blueberry cream pie recipe, with a fluffiness you’d find in a blueberry pound cake recipe and the comfort you’d expect from blueberry desserts recipes. I love that it’s not too fussy. You don’t need to be a pro, just someone who likes desserts and has a soft spot for berries. If you’ve ever wanted an easy blueberry pie recipe but with a softer bite, this cake delivers. The first time I served it, my family devoured it in minutes. Even the quiet uncle who usually picks at desserts went back for seconds. That’s when I knew this wasn’t just another blueberry cake recipe but a keeper for my box of blueberry recipes. It’s cozy, creamy, and just sweet enough to make everyone smile.

1) Key Takeaways
2) Easy Nova Scotia Blueberry Cream Cake Recipe
3) Ingredients for Nova Scotia Blueberry Cream Cake
4) How to Make Nova Scotia Blueberry Cream Cake
5) Tips for Making Nova Scotia Blueberry Cream Cake
6) Making Nova Scotia Blueberry Cream Cake Ahead of Time
7) Storing Leftover Blueberry Cream Cake
8) Try these Desserts next!
9) Nova Scotia Blueberry Cream Cake
10) Nutrition

1) Key Takeaways

This cake is light, creamy, and loaded with blueberries.
You don’t need fancy skills, just basic baking steps.
It works well with both fresh and frozen blueberries.
The whipped cream topping gives it a soft finish.

2) Easy Nova Scotia Blueberry Cream Cake Recipe

Let me tell you, this blueberry cream cake holds a soft spot in my heart. The first time I made it, I expected the blueberries to stay politely on top, but no, they decided to dive into the cake like kids at a swimming pool. And the result was magical. Every slice revealed little pockets of sweet blueberries surrounded by fluffy cake. The cream layer on top felt like a hug that held everything together. Twice in that same week, I caught myself sneaking to the fridge at midnight to grab just one more bite.

This dessert lives at the crossroads of blueberry cake recipes and creamy blueberry desserts recipes. It reminds me of a blueberry pound cake recipe but lighter, more playful. It even gives you that same satisfaction as an easy blueberry pie recipe, but with a fluffier bite. For anyone looking for new blueberry recipes to keep on hand, this one deserves a place at the top of the list.

Here at Elena Cooks (https://www.elenacooks.com), I like to share dishes that make family time easier and sweeter. This cake does exactly that. It’s simple, forgiving, and loved by everyone who tries it.

3) Ingredients for Nova Scotia Blueberry Cream Cake

Blueberries: Fresh or frozen both work. Fresh ones give you a burst, frozen ones give a richer swirl. Either way, they carry that deep flavor that makes blueberry cake recipes shine.

Sugar: Sweetness ties everything together. White sugar balances the tang of the berries and creates that golden crust on top of the cake.

Butter: Softened butter brings richness. It makes the cake tender, the kind that melts on your tongue before you even finish chewing.

Eggs: Two large eggs hold the batter steady. They give structure without making the cake heavy.

Vanilla Extract: That small teaspoon of vanilla lifts the whole dessert. It’s subtle but it makes a world of difference.

All-Purpose Flour: The backbone of the cake. Flour helps carry the berries and creates that light crumb.

Baking Powder: The quiet helper. Without it, the cake would sit flat. With it, the batter rises to a soft, fluffy bite.

Salt: Just a pinch sharpens the flavors. It keeps the sweetness from running wild.

Milk: Half a cup adds moisture. It keeps the crumb soft and prevents the cake from drying.

Heavy Cream: For that dreamy topping, whipped with sugar. It turns every slice into something special.

Powdered Sugar: Sweetens the cream just enough. It blends smoothly without graininess.

Lemon Zest: A bright whisper of citrus that cuts through the richness and adds sparkle.

4) How to Make Nova Scotia Blueberry Cream Cake

Step 1. Preheat your oven to 350°F and grease a 9-inch round pan. I like to rub mine with butter and then dust with flour, so nothing sticks.

Step 2. Cream the butter and sugar together until light. Beat in the eggs one at a time and add vanilla. The batter will look smooth and pale.

Step 3. Mix flour, baking powder, and salt in another bowl. Add these dry ingredients to the wet mixture, alternating with milk. This keeps the batter soft and even.

Step 4. Fold in the blueberries gently. Don’t overmix. Pour the batter into the pan and spread it evenly.

Step 5. Bake for about 35 to 40 minutes. The top should turn golden, and a toothpick will come out clean.

Step 6. Whip heavy cream with powdered sugar and lemon zest until soft peaks form. Spread over the cooled cake.

Step 7. Chill briefly. Slice, serve, and watch it vanish in minutes.

5) Tips for Making Nova Scotia Blueberry Cream Cake

One tip I learned the hard way: if you’re using frozen blueberries, don’t thaw them before mixing into the batter. Trust me, it keeps the cake from turning soggy. Another tip is to let the cake cool completely before adding the whipped cream. I once rushed and ended up with cream sliding right off the cake. Lesson learned.

For deeper flavor, try adding a touch of cinnamon into the batter. The spice complements the fruit beautifully. And if you’re short on heavy cream, a dollop of sweetened yogurt can stand in as a lighter topping.

This dessert proves that blueberry recipes don’t have to be complicated. It shows that baking can be forgiving, even for beginners. The key is to treat the batter gently and let the blueberries shine.

6) Making Nova Scotia Blueberry Cream Cake Ahead of Time

This cake is a dream for planning. You can bake it a day ahead, keep it wrapped in the fridge, and then add the whipped cream before serving. It holds its texture and flavor perfectly.

If you want to stretch it even more, you can freeze the baked cake (without cream). Wrap it tight, then thaw overnight. Add fresh cream when you’re ready to serve.

Making ahead means less stress on the day you’re hosting. And honestly, guests will never guess you baked it the day before. The taste stays fresh and the blueberries stay sweet.

7) Storing Leftover Blueberry Cream Cake

Leftovers rarely happen with this cake, but when they do, store them in the fridge. Cover the pan with plastic wrap or keep slices in an airtight box. The cream stays fluffy for up to two days.

If you want to stretch it longer, skip the cream topping on the whole cake and add it only to the slices you plan to eat. The plain cake keeps for four days in the fridge.

Frozen slices are another option. Wrap them well and freeze for up to a month. Thaw at room temperature and add cream before serving.

8) Try these Desserts next!

9) Nova Scotia Blueberry Cream Cake