Nova Scotia Blueberry Bliss Cake

Nova Scotia Blueberry Cream Cake Recipe Coastal Summer Bliss

By SandraSeptember 11, 2025

Table of Contents

Recipe Introduction: Nova Scotia Blueberry Cream Cake

Fancy a slice of pure Canadian sunshine? Have you ever tried baking with wild blueberries? This Nova Scotia Blueberry Cream Cake is a real treat.

It is a little slice of heaven on a plate. It is perfect for your next afternoon tea.

Quick Hook

Honestly, this Nova Scotia Blueberry Cream Cake is summer in every bite. It is packed with fresh blueberries and a dreamy cream topping.

You'll fall in love with its sweet, tangy, and utterly delightful flavor.

Brief Overview

This Blueberry Cream Cake Recipe hails from the beautiful Nova Scotia. It’s a celebration of their amazing local blueberries. This recipe is medium difficulty and takes about 1 hour and 15 minutes.

It serves 8-10 people, perfect for sharing.

Main Benefits

Besides tasting incredible, blueberries are packed with antioxidants. This Cream Cake Recipe is perfect for a summer gathering. What makes this so special? It's the combination of a moist cake, juicy Nova Scotia Blueberries , and light cream.

Ready to bake some bliss? This Easy Blueberry Cake Recipe is perfect for you! This cake has something special, the tang of those berries.

Time to get started with the ingredients? This Summer cake recipes will not disappoint.

Ingredients for Your Blueberry Dream

For the Cake:

You will need 1/2 cup of softened butter.
Also 3/4 cup of granulated sugar.
Get 2 large eggs.
Don’t forget 1 teaspoon of vanilla extract.
You need 1 1/2 cups of all-purpose flour.
Then 1 1/2 teaspoons of baking powder.
A pinch of salt, 1/4 teaspoon.
Half a cup of milk.
And the star, 2 cups of blueberries, fresh or frozen.

For the Cream Topping:

Use 1 cup of cold heavy cream.
Add 1/4 cup of sifted powdered sugar.
And 1/2 teaspoon of vanilla extract for extra flavor.

Ready to bake this Blueberry Desserts ? Let's get this Whipped cream cake baking!

Equipment You'll Need

Nova Scotia Blueberry Bliss Cake presentation

Get a 9 inch round cake pan ready. You'll want an electric mixer, either stand or hand held. Plus mixing bowls, measuring cups, and spoons.

A rubber spatula is handy, and a wire rack is essential for cooling.

Ingredients & Equipment for Your Nova Scotia Blueberry Cream Cake

Right, so you wanna make this Nova Scotia Blueberry Cream Cake , eh? Good choice! It's seriously lush. Before we get started, let's gather all the bits and bobs we'll need.

Trust me, having everything ready makes life so much easier. You know?

Cake Time: Main Ingredients

For the base of this easy blueberry cake recipe , we need to get the cake sorted. Accuracy is key, so grab your measuring cups and spoons.

1/2 cup ( 113g ) Unsalted Butter, softened. Really important it's soft, but not melted.
3/4 cup ( 150g ) Granulated Sugar. Standard stuff here, not brown or icing sugar.
2 Large Eggs. Free range if you're feeling fancy.
1 teaspoon ( 5ml ) Vanilla Extract. The good stuff.
1 1/2 cups ( 180g ) All-Purpose Flour. Plain flour.
1 1/2 teaspoons ( 7.5ml ) Baking Powder. Makes it rise nicely.
1/4 teaspoon ( 1.25ml ) Salt. Just a pinch to bring out the flavors.
1/2 cup ( 120ml ) Milk. Any kind will do.
2 cups ( 300g ) Fresh or Frozen Blueberries. The star of the show! Don't thaw them if frozen.

If your blueberries are bursting with flavor then you are up to a good start for the Nova Scotia Blueberry Cream Cake Recipe

Creamy Goodness: Main Ingredients

Now, for that dreamy cream topping, which elevates it from being just a Blueberry Cream Cake . Let's gather some essential ingredients that brings out the best Cream Cake Recipe

1 cup ( 240ml ) Heavy Cream, cold. Double cream. Make sure it's really cold.
1/4 cup ( 30g ) Powdered Sugar, sifted. Icing sugar, to you and me. Sift it to avoid lumps.
1/2 teaspoon ( 2.5ml ) Vanilla Extract. More of that good stuff.

Spice Up Your Life: Seasoning Notes

This isn't too heavy on the spices, but these little touches make all the difference.

Vanilla is your best friend here. It enhances the blueberry flavour.
A tiny pinch of lemon zest (optional) can really brighten things up.
Don't have vanilla? A tiny splash of almond extract will work.

If you want a change try experimenting with the spices in these Blueberry Desserts

Essential Gear: Equipment Needed

Keep it simple, folks! Here's what you'll actually need.

9 inch Round Cake Pan. Grease and flour it well to avoid sticking.
Electric Mixer. Stand or hand held. Makes the cream topping a doddle.
Mixing Bowls. For your wet and dry ingredients.
Measuring Cups and Spoons. Get those measurements spot on!
Rubber Spatula. For gently folding in the blueberries.
Wire Rack. For cooling your cake.

Kitchen Hacks: No Fancy Gear? No Problem!

Don't have all the kit? Don't panic!.

No electric mixer? Elbow grease! A whisk will do, but it'll take longer.
No cake pan? A similar sized oven safe dish will work. Just adjust the baking time.
No wire rack? Use an oven safe tray to cool

Remember, this Summer cake recipes is all about having fun. Don't stress about perfection. So, grab your ingredients, crank up the tunes, and let's get baking this amazing Afternoon tea cake a real Canadian desserts .

Baking Your Way to a Nova Scotia Blueberry Cream Cake

Oh my gosh, are you ready for this? We're diving into the world of Nova Scotia Blueberry Cream Cake . Honestly, this isn't just a cake, it's a memory waiting to happen.

It’s one of those Blueberry Desserts that just makes you feel all warm and fuzzy inside. This Cream Cake Recipe is pretty easy.

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place, darling! It's French for "everything in its place". Trust me, it's a lifesaver.

Essential mise en place : Get all your ingredients measured and ready to go. Soften that 1/2 cup (113g) of butter because nobody wants lumpy batter, right?
Time saving organization tips : Line your 9 inch cake pan with parchment paper. Boom, cake removal is now a breeze.
Safety reminders : Keep those little helpers (kids, pets, over ensoiastic partners) away from the hot oven. 350° F ( 175° C) is not a playground.

step-by-step: Let's Get Baking!

Alright, let's turn that dream into reality. Remember not to get discouraged if it doesn't come out picture perfect the first time!

Preheat your oven to 350° F ( 175° C) .
Cream together 1/2 cup (113g) softened butter and 3/4 cup (150g) sugar until light and fluffy. This is where that elbow grease (or your trusty mixer) comes in handy.
Beat in 2 eggs, one at a time. Stir in 1 teaspoon (5ml) of vanilla.
Whisk together 1 1/2 cups (180g) flour, 1 1/2 teaspoons (7.5ml) baking powder, and 1/4 teaspoon (1.25ml) salt in a separate bowl.
Add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk. Do this slowly to keep it all together!
Gently fold in 2 cups (300g) of blueberries. If they're frozen, don't thaw them!
Pour into the prepared cake pan. Bake for 35- 40 minutes , or until a skewer comes out clean.
Cool completely before topping with whipped cream!

Pro Tips: Level Up Your Cake Game

Here are some secrets.

Don't overmix the batter. Overmixing = tough cake. No one wants that!
Make sure your heavy cream is ice-cold when you whip it. It'll whip up faster and hold its shape better. Whip 1 cup (240ml) of heavy cream with 1/4 cup (30g) of powdered sugar, sifted, and 1/2 teaspoon (2.5ml) of vanilla.
make-ahead option : The cake can be baked a day ahead, wrapped well, and stored at room temperature. Just whip up the cream and assemble before serving. Makes things easier when you are hosting your Afternoon tea cake .

This Easy blueberry cake recipe is just begging to be the star of your next tea party. I promise, you'll be the star baker.

And your version will surely rival anything from Nova Scotia blueberry cake . Plus, this cake is perfect for using up all those beautiful summer berries.

Enjoy your Whipped cream cake !

Recipe Notes for Nova Scotia Blueberry Cream Cake

Let's chat about some extra bits for this amazing Nova Scotia Blueberry Cream Cake recipe . Honestly, these little tips will make your cake even better.

This Cream Cake Recipe is easier than you think!

Plating and Presentation for Your Blueberry Dream

Okay, so you've baked your Nova Scotia Blueberry Cake . Now what? Presentation is everything! For a rustic vibe, simply dust the cake with a little extra powdered sugar.

Want something fancier? Place a few fresh blueberries and a sprig of mint on top. You know, make it look like it came straight from a bakery.

Maybe a scoop of vanilla ice cream on the side? It's your masterpiece!

Storage Tips for Your Whipped Cream Cake

So you've got leftovers? Lucky you! This Whipped Cream Cake keeps best in the fridge. Just pop it in an airtight container.

It'll be good for about 2-3 days. I wouldn't recommend freezing it, the cream topping might get a bit weird.

If you have to, freeze the cake before adding the cream. Let it defrost fully before adding the whipped cream.

Variations on the Easy Blueberry Cake Recipe

Fancy a twist? You could always try adding a bit of lemon zest to the batter for a Lemon Blueberry Dream .

It gives it a real zing! If you're feeling adventurous, a Spiced Blueberry Cake is amazing in autumn. A little cinnamon or nutmeg works wonders.

For dietary swaps, try using plant based butter and milk to make this Blueberry Cream Cake vegan.

Blueberry Desserts and Nutrition Basics

Okay, I'm no nutritionist, but let's keep it real. This Easy Blueberry Cake Recipe is a treat. Blueberries are good for you, packed with antioxidants.

The cream? Well, that’s where the fun is! But hey, everything in moderation, right? A slice of this lovely cake is around 350 calories.

Enjoy it as a part of balanced diet. This Afternoon Tea Cake is perfect for a special occasion.

So, there you have it! These are just a few extra ideas to make this recipe your own. Don't be afraid to experiment and have fun with it.

This Nova Scotia Blueberry Cake is sure to be a hit! It’s one of my favourite Summer Cake Recipes and a real taste of Canadian Desserts !

Stunning Nova Scotia Blueberry Cream Cake Secret Recipe

Frequently Asked Questions

What's the best way to store leftover Nova Scotia Blueberry Cream Cake, and how long will it last?

To keep your cake as delightful as a seaside picnic, store leftover Nova Scotia Blueberry Cream Cake in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. It'll stay fresh for up to 3 days, though the cream topping may soften slightly.

Think of it like keeping a good cheese cool and contained is the way to go!

Can I use frozen blueberries for the Nova Scotia Blueberry Cream Cake?

Absolutely! Frozen blueberries are a fantastic option, especially when fresh ones are out of season. Just be sure to use them without thawing them first. Thawing can make them release excess juice, which could make your cake batter a bit soggy, like a rainy day at Brighton Pier.

Toss them in a little flour before adding them to the batter to help prevent this!

My cream topping turned out runny. What did I do wrong, and how can I avoid that next time?

Oh dear, that's a bummer, isn't it? A runny cream topping usually means the cream wasn't cold enough to begin with or you might have over whipped it, turning it into butter, like a proper Sunday roast gone wrong. Ensure your heavy cream and bowl are well chilled before whipping.

Stop beating as soon as stiff peaks form; it’s a bit of a Goldilocks situation not too little, not too much, but just right.

Is there a vegan or dairy-free version of this Nova Scotia Blueberry Cream Cake?

Yes indeed! You can easily adapt the recipe. Substitute the butter with a plant based butter alternative, the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), and the milk with almond or soy milk.

For the creamy topping, use chilled full fat coconut cream (only the solidified cream) or a plant based whipping cream. Now even your vegan friends can have their cake and eat it too, just like a good episode of Bake Off!

Can I make this cake ahead of time?

You can definitely get a head start! Bake the cake layer a day in advance, let it cool completely, and wrap it tightly in plastic wrap. Store it at room temperature or in the fridge.

However, it's best to whip the cream topping and assemble the cake no more than a few hours before serving, to maintain that lovely, fresh appearance and prevent the cake from becoming soggy. It’s all about timing, a bit like queueing for Wimbledon tickets!