Description
A delightful and refreshing Nova Scotia Blueberry Cream Cake, perfect for summer gatherings or as a sweet treat with coffee.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 2 tbsp granulated sugar
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream (whipped) or 1 cup whipped topping
- 2 cups fresh (or frozen) blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 cup water
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, butter, and 2 tbsp sugar until crumbly.
- Press evenly into the bottom of a greased 9×9-inch baking pan.
- Bake for 15–18 minutes, until lightly golden. Let cool completely.
- Beat cream cheese, 1/2 cup sugar, and vanilla until smooth and fluffy.
- Gently fold in whipped cream (or whipped topping) until well combined.
- Spread this mixture evenly over the cooled crust. Chill in refrigerator while you prepare topping.
- In a saucepan, combine sugar, cornstarch, and water. Stir until smooth.
- Add blueberries and cook over medium heat, stirring constantly until thickened and bubbly (about 5–7 minutes).
- Stir in lemon juice and let cool completely.
- Spread the cooled blueberry topping evenly over the cream layer.
- Chill for at least 2 hours (best overnight) before serving.
Notes
- For best results, chill the cake overnight before serving.
- This cake pairs wonderfully with coffee or as a light summer dessert.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg