Nova Scotia Blueberry Cream Cake
Tender cake, juicy wild blueberries, and a velvety cream swirl
Ingredients
For the Cake
1½ cups all-purpose flour (plus extra for tossing blueberries)
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
1 large egg
½ cup whole milk
1 teaspoon pure vanilla extract
1½–2 cups Nova Scotia wild blueberries (fresh or frozen)
For the Cream Filling
8 oz cream cheese, full-fat, softened
¼ cup granulated sugar
1 large egg yolk
½ teaspoon pure vanilla extract
Timing
Prep time: 20–25 minutes
Bake time: 40–50 minutes
Cooling time: 30+ minutes
Instructions
1. Preheat and prepare the pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or springform pan).
2. Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix wet ingredients
In a separate bowl, whisk melted butter, egg, milk, and vanilla until smooth.
4. Combine the batter
Pour the wet ingredients into the dry ingredients and gently fold until just combined – a few small lumps are fine. Do not overmix.
5. Add the blueberries
Toss the blueberries with about 1 tablespoon of flour (to prevent sinking), then fold them gently into the batter.
6. Make the cream filling
In a small bowl, beat the softened cream cheese until smooth. Add sugar, egg yolk, and vanilla, and mix until creamy.
7. Assemble and swirl
Pour the batter into the prepared pan and spread evenly. Dollop the cream filling on top in small spoonfuls. Use a knife to gently swirl the cream through the batter.
8. Bake
Bake for 40–50 minutes, until the cake is golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
9. Cool and serve
Let the cake cool in the pan for at least 30 minutes before slicing. Serve slightly warm or at room temperature.
Enjoy a slice of coastal heaven – perfect with tea, coffee, or all on its own.
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