Description
A delightful Nova Scotia Blueberry Cream Cake, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh blueberries, plus extra for garnish
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the blueberries with 2 tablespoons of granulated sugar and set aside.
- In another bowl, cream together the softened butter and remaining sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, whip the heavy cream with the powdered sugar and lemon zest until soft peaks form.
- Once the cake is completely cool, spread the whipped cream over the top and garnish with additional blueberries.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- To add a twist, incorporate a teaspoon of almond extract into the batter for a nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg