Description
A delightful, tender cake bursting with juicy blueberries and layered with a light, creamy topping. This Nova Scotia classic is a beloved dessert that’s perfect for summertime or any special gathering.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, egg, and vanilla extract until well combined.
- Pour wet ingredients into dry and stir until just combined. Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool completely.
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over the cooled cake and serve chilled or at room temperature.
Notes
- If using frozen blueberries, do not thaw before folding into batter to avoid excess moisture.
- Top with extra fresh blueberries or a light dusting of powdered sugar for a decorative touch.
- Store leftover cake in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: blueberry cream cake, Nova Scotia dessert, Canadian cake, blueberry dessert, summer cake recipe