Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cream Cake is the kind of dessert that instantly transports you to a coastal kitchen filled with the scent of fresh berries and warm vanilla. With its buttery crust, juicy blueberries, and silky sour cream custard topping, this cake strikes the perfect balance between rustic charm and elegant indulgence.

If you’re searching for a dessert that feels special yet is surprisingly simple to prepare, this is it. Whether you’re hosting guests, celebrating berry season, or just craving something comforting and homemade, this recipe delivers a tender crumb, creamy texture, and vibrant blueberry flavor in every bite. By the end of this guide, you’ll know exactly how to create a flawless Nova Scotia Blueberry Cream Cake that tastes bakery-worthy — right from your own kitchen.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Perfectly Balanced Flavors – Sweet blueberries, tangy sour cream, and a buttery base create a harmonious contrast that’s rich without being heavy.
• Simple Pantry Ingredients – No complicated steps or hard-to-find components — everything is straightforward and accessible.
• Show-Stopping Yet Easy – The layered look makes it impressive for gatherings, but the technique is beginner-friendly.
• Creamy Custard Finish – Unlike standard blueberry cakes, this version features a luscious cream layer that sets beautifully in the oven.
• Ideal for Any Occasion – From brunch tables to summer dinners, this cake fits effortlessly into any menu.

What truly sets this Nova Scotia Blueberry Cream Cake apart is the custard-style topping poured over fresh blueberries before baking. As it bakes, it forms a soft, creamy layer that gently hugs the fruit — creating a texture that’s somewhere between cheesecake and traditional cake. It’s comforting, elegant, and deeply satisfying.

Ingredients Needed

To make this Nova Scotia Blueberry Cream Cake, gather the following ingredients. They’re divided into two simple components: the crust and the creamy blueberry layer.

For the Buttery Crust Base

• 1 ½ cups all-purpose flour – Spoon and level for accuracy to avoid a dense crust.
• ½ cup granulated sugar (from the total 1 cup, divided) – Adds subtle sweetness to the base.
• 1 ½ teaspoons baking powder – Ensure it’s fresh for proper lift.
• ½ cup unsalted butter, cold and cubed – Cold butter creates a tender, crumbly texture.
• 1 large egg, room temperature – Helps bind the crust together.
• 1 teaspoon vanilla extract (from total 2 teaspoons, divided) – Adds warmth and depth.

For the Blueberry Cream Filling

• 4 cups fresh blueberries – Rinse and gently pat dry; fresh berries provide best texture.
• 2 cups full-fat sour cream – Creates the signature creamy custard layer.
• ½ cup granulated sugar (remaining portion) – Sweetens the filling.
• 2 large egg yolks, room temperature – Enrich and thicken the custard.
• 1 teaspoon vanilla extract – Enhances overall flavor.

How to Make Nova Scotia Blueberry Cream Cake

Step 1: Preheat and Prepare the Pan

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan, ensuring the sides are well-coated. A springform pan makes removal easier and keeps the custard layer intact.

Step 2: Create the Crumb Base

In a medium mixing bowl, whisk together the flour, baking powder, and ½ cup sugar.

Add the cold butter cubes. Using your fingertips or a pastry blender, work the butter into the flour mixture until it resembles coarse crumbs. The mixture should look sandy with small pea-sized bits of butter — this ensures a tender crust.

Stir in the egg and 1 teaspoon vanilla extract. Mix gently until the dough begins to come together.

Step 3: Press the Crust

Transfer the dough into the prepared springform pan. Press it evenly across the bottom using your fingertips or the back of a spoon. Avoid overpacking — a lightly pressed crust stays tender.

Step 4: Add the Blueberries

Scatter the fresh blueberries evenly over the crust. Make sure they form a single, even layer for uniform baking.

Step 5: Prepare the Creamy Custard

In a separate bowl, whisk together sour cream, remaining ½ cup sugar, egg yolks, and 1 teaspoon vanilla extract until completely smooth. The mixture should be silky and lump-free.

Pour this custard evenly over the blueberries. It may not fully cover them at first, but it will settle during baking.

Step 6: Bake to Perfection

Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the top is lightly golden and the center is just set.

Visual cue: The edges should appear firm, while the center should have a slight jiggle — similar to cheesecake.

Step 7: Cool Completely

Remove from the oven and allow the cake to cool in the pan for at least 1 hour. Then run a thin knife around the edges to loosen before releasing the springform ring.

For best slicing results, refrigerate for 1–2 hours before serving.

Serving and Storage Tips

Serving Suggestions

• Serve slightly chilled or at room temperature for best flavor.
• Dust lightly with powdered sugar for an elegant finish.
• Add a dollop of whipped cream for extra indulgence.
• Pair with hot coffee or tea for a balanced dessert experience.

For a summer presentation, garnish with fresh mint leaves and a handful of extra blueberries.

Storage Instructions

• Store covered in the refrigerator for up to 4 days.
• Keep in an airtight container to prevent moisture loss.
• To serve again, allow it to sit at room temperature for 20 minutes.

Freezing is possible, but texture may slightly soften upon thawing. Wrap tightly in plastic wrap and freeze up to 2 months.

Helpful Notes

• Use fresh blueberries when possible for best structure and flavor. Frozen berries can work but may release more moisture.
• If using frozen berries, do not thaw them before adding.
• Ensure egg yolks are well incorporated to prevent streaking in the custard.
• For a deeper flavor, add a pinch of lemon zest to the custard mixture.
• Do not overbake — the custard will continue setting as it cools.

Conclusion

Nova Scotia Blueberry Cream Cake is a dessert that feels timeless and comforting while still being elegant enough for special occasions. With its buttery crust, burst of fresh blueberries, and silky cream topping, it offers a beautiful contrast of textures in every bite.

The simplicity of the ingredients combined with the richness of the final result makes this recipe a true keeper. Whether you’re baking for family, friends, or just yourself, this cake never disappoints.

If you tried this Nova Scotia Blueberry Cream Cake, I’d love to hear from you! Leave a comment below and give it a star rating. Did you add a twist of lemon or try it with frozen berries? Share your variation!

Don’t forget to pin this recipe on Pinterest or share it on Facebook so others can enjoy it too.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Add them directly from the freezer without thawing to prevent excess moisture. You may need to bake a few minutes longer.

How do I know when the cake is fully baked?

The edges should be set and lightly golden. The center should jiggle slightly but not appear liquid. It will firm up as it cools.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum for structure.

Why did my custard crack?

Cracks usually result from overbaking. Remove the cake when the center still has a gentle wobble.

Is Nova Scotia Blueberry Cream Cake freezer-friendly?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.