Nova Scotia Blueberry Cream Cake

“You’ll taste summer in every bite” that’s how Grandma Mary used to say it when she made this cake. This Nova Scotia Blueberry Cream Cake marries a buttery crust, a dense cake base, and a rich blueberry + sour cream layer that feels like a creamy hug. Whether you call it a cake or a cheesecake‑style dessert, it’s a showstopper.

Why You’ll Love This Nova Scotia Blueberry Cream Cake

• It combines fresh blueberries, a buttery crust, and a creamy sour cream filling in a beautifully balanced way.
• It isn’t a fragile cheesecake this one holds together well, so no worries about cracking.
• It’s deceptively simple. The steps are straightforward but the result tastes impressive.
• It’s perfect for Canadian dessert lovers and blueberry dessert fans alike.

Ingredients for the Nova Scotia Blueberry Cream Cake

Here’s what you’ll need (yields about 10–12 servings):
(You’ll see how these ingredients build that crust + creamy berry layer.)

Crust / Base

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar (
• 1 ½ teaspoons baking powder
• ½ cup (1 stick) butter, cold or softened depending on method
• 1 egg
• 1 teaspoon vanilla extract

Creamy Blueberry Layer

• 2 cups sour cream
• ½ cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries

Instructions (Step‑by‑Step)

Step 1: Preheat & prepare the pan

Preheat your oven to 375 °F (190 °C). Grease a 9‑inch springform pan (or a deep 9‑inch round pan) so it’s easy to release later.

Step 2: Make the crust

1. In a bowl, whisk together flour, sugar, and baking powder.
2. Cut in the butter (cold or softened) until the mixture is coarse and crumbly.
3. Add the egg and vanilla, then mix until the dough just comes together.
4. Press this dough evenly into the bottom of your pan.

Step 3: Add blueberries

Scatter the fresh blueberries evenly over the crust layer.

Step 4: Make the creamy topping

In another bowl, whisk sour cream, sugar, egg yolks, and vanilla until smooth. Pour or spoon this mixture over the blueberries, spreading gently and evenly.

Step 5: Bake

Place the pan in the oven and bake 60 to 70 minutes (or until the top is lightly golden and set). (Allrecipes)

Step 6: Cool & serve

Let the cake cool in the pan. Use a knife to run along the edge, then remove the ring (if using a springform). Chill if desired. Slice into wedges and serve extra homemade whipped cream on the side never hurts.

Cooking Tips & Notes

• Don’t rush the bake time. The creamy layer needs that time to set without being runny.
• Use fresh blueberries if possible rather than thawed frozen ones they hold better.
• Let it cool fully before removing the pan ring or slicing, so the layers settle.
• If you don’t have a springform pan, line a regular round pan with parchment paper that overlaps the sides for easy removal.

Grandma Mary’s Memory from Her Kitchen

When I was about ten, Grandma Mary made this cake every summer after we picked blueberries at her favorite patch. One time, she insisted I “help” press the crust into the pan but I pressed so hard that a crack formed in the crust. Grandma just laughed, patched it with a bit of extra dough, and told me, “Imperfection in the kitchen is what makes it human.” That cracked piece still tasted like magic.

I’ve carried that lesson ever since: don’t fret small flaws. The flavor is what people remember.

Ingredient Substitutions & Variations

• Greek yogurt instead of sour cream: If you want a lighter tang, Greek yogurt works. The texture is slightly different.
• Add lemon zest (½ to 1 tsp) to the creamy layer for a bright twist.
• Graham cracker crust: Use crushed graham crackers + melted butter instead of the flour/butter crust for a simpler base.
• Mix blueberries into the cream layer: Some bakers gently fold in a portion of the berries into the sour cream before pouring, then scatter the rest on top.
• Gluten‑free option: Use a gluten‑free flour blend with xanthan gum.

Storage & Serving Tips

• Store in the refrigerator, in an airtight container or covered with plastic wrap. It keeps well for up to 4 days.
• You can freeze slices, wrapped tightly in plastic and foil, for up to 2 months.
• Serve chilled or at room temperature. A dollop of homemade whipped cream brightens it beautifully.
• It gets more flavorful after a few hours or overnight flavors meld beautifully.

Nutritional Estimate (per slice, ~10 servings)

(This is a rough estimate; your version may vary by ingredients and serving size.)

Grandma Mary’s Secret Touch

Before baking, Grandma sometimes scattered a teaspoon of finely grated lemon zest or a dash of almond extract into the sour cream mixture. It added just a whisper of brightness that made each bite unforgettable. Try it if you love a subtle twist.

Frequently Asked Questions about Nova Scotia Blueberry Cream Cake

Q: Can I use frozen blueberries?
A: Yes, but don’t thaw them. Freezing can release extra liquid, which might affect texture. Better to fold in while still frozen.

Q: Can I reduce sugar?
A: You can cut back slightly, but the sweet/tart balance is part of the charm.

Q: Why did my creamy top crack or separate?
A: Probably baked too hot or too fast. Bake gently, and allow it to cool slowly.

Q: Can I double this recipe?
A: Yes use a larger baking dish, adjust bake time, and watch that it sets before removing.

Conclusion

This Nova Scotia Blueberry Cream Cake is one of those desserts that feels like tradition and sunshine at once. The buttery crust, juicy blueberries, and creamy sour cream layer come together in a way that says, “I made this with love.” It’s perfect for family gatherings, summer dinners, or when you just want something special.