Here’s a tasty recipe for Nova Scotia Blueberry Cream Cake — a lovely dessert combining juicy wild blueberries (or regular ones if wild aren’t available) with a tender cake base and a creamy topping. It’s a great pick if you want something both elegant and comforting.
🥄 Ingredients
Here is a full set of ingredients (scaled for one 9-inch / ~23 cm pan). You can adjust up or down depending on your pan size. Sources vary slightly, but this is a reliable mix. thecrispychef.com+2Chef Tina’s Kitchen+2
For the Cake Base
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1½ to 2 cups (≈ 190-250 g) all-purpose flour Greenku Recipes+1
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½ tsp salt thecrispychef.com+1
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1½ to 2 tsp baking powder cookforyou.familyfreshrecipes.com+1
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~½ cup (113 g) unsalted butter, softened thecrispychef.com+1
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~1½ cups (300 g) granulated sugar thecrispychef.com+1
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2 large eggs, room temperature thecrispychef.com+1
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1 tsp vanilla extract thecrispychef.com+1
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1 cup (240 ml) whole milk or buttermilk cookforyou.familyfreshrecipes.com
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Zest of 1 lemon (optional, but brightens the flavor) thecrispychef.com+1
For the Blueberry Layer
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~2 to 4 cups fresh or frozen blueberries (wild Nova Scotia blueberries if you can get them) flyers-on-line.com+1
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1–2 tbsp flour to coat the blueberries (prevents sinking/bleeding) thecrispychef.com
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1 tbsp lemon zest or a little lemon juice (optional) thecrispychef.com+1
For the Cream Topping / Filling
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8 oz (≈225 g) cream cheese, softened OR sour cream version (depending on recipe variant) thecrispychef.com+1
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½ cup powdered sugar (if using cream cheese) thecrispychef.com
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1 cup (240 ml) heavy whipping cream, whipped to stiff peaks (if using cream cheese version) thecrispychef.com
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2 cups sour cream + ½ cup granulated sugar + 2 egg yolks + 1 tsp vanilla (in some variants) flyers-on-line.com+1
🔪 Instructions
Here’s how to put it all together. I’ll follow a version combining most common steps:
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Preheat & Prepare Pan
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Preheat your oven to ~ 175 °C (350 °F). thecrispychef.com+1
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Grease and flour a 9-inch round cake pan or line with parchment paper (or a 9×13-inch pan if you want a sheet version). thecrispychef.com+1
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Make the Cake Batter
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In a bowl, whisk together flour, baking powder, salt (and zest if using).
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In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
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Alternately add dry ingredients and milk (or buttermilk) to the butter mixture until combined. Avoid over‐mixing. thecrispychef.com
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Prepare the Blueberries
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Toss the blueberries with 1–2 tbsp flour (and lemon zest if using) to prevent them from sinking and to reduce bleeding. thecrispychef.com
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Layering
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Spread about two-thirds of the batter into the prepared pan (if using the “drop remaining batter” method) or fully spread the batter depending on variant. kitchenmomy.com+1
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Scatter the flour-coated blueberries evenly over the batter.
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Then add the cream filling: For example, beat cream cheese with powdered sugar until smooth; whip heavy cream with vanilla to stiff peaks; fold into cream cheese mixture; spread over the blueberries. thecrispychef.com
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If there’s extra batter, you may drop spoonfuls of it over the cream layer for a marbled effect. (Some variants) kitchenmomy.com
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Bake
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Bake in the preheated oven for about 45–60 minutes, until top is golden and a toothpick inserted in center comes out with just a few moist crumbs. (Exact time depends on pan size/thickness) thecrispychef.com+1
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Let the cake cool in the pan until mostly set.
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Chill & Serve
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For best texture, chill for at least 1 hour so the cream layer firms slightly. Serve either chilled or at room temperature. Some prefer warm. cookforyou.familyfreshrecipes.com+1
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Garnish with fresh blueberries, lemon curls, or a dusting of powdered sugar if you like.
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✅ Tips & Variations
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Frozen vs fresh blueberries: You can use frozen blueberries (especially if wild Nova Scotia ones aren’t available). If frozen, do not thaw them first—they’ll bleed color and affect texture. Toss them frozen with flour. Chef Tina’s Kitchen+1
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Lemon zest: Adding zest (or a small amount of lemon juice) brightens the blueberry flavor. Many versions include this. thecrispychef.com+1
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Gluten-free version: Swap out flour for a gluten-free blend and add a bit of xanthan gum if needed. Some variants mention this. kitchenmomy.com
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Serving warm vs chilled: The dessert works both ways—warm gives a slightly gooey texture, chilled sets the cream layer more firmly.
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Storage: If served chilled, store covered in the refrigerator. It keeps for a few days. Some caution: cream toppings may separate if frozen and thawed. Chef Tina’s Kitchen
🎂 Notes on the “Nova Scotia” part
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The name highlights the use of wild blueberries from the Nova Scotia region in Canada, known for their rich flavor and heritage in local desserts. cookforyou.familyfreshrecipes.com+1
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The cake is a nice way to showcase those berries in a fresh way — not just in pie but layered in cake + cream.
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If you cannot find wild Nova Scotia blueberries, any good quality fresh or frozen blueberries will still yield a delicious result.
If you like, I can send you a printable PDF version of the recipe with measurements in grams, or help adjust the recipe for Pakistan-friendly ingredient substitutes (local brands, pan sizes, etc.). Would you prefer that?
