Description
A delightful Nova Scotia Blueberry Cream Cake, perfect for any occasion.
Ingredients
- 2 cups fresh blueberries, rinsed and drained
- 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 milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the softened butter and 3/4 cup of granulated sugar. Beat until light and fluffy, about 3-4 minutes.
- 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 this dry mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- Gently fold in the blueberries, being careful not to break them. 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 cools, whip the heavy cream with the remaining 1/4 cup of granulated sugar and lemon zest until soft peaks form.
- Once the cake is completely cool, spread the whipped cream over the top. Garnish with additional blueberries if desired.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the batter.
- You can also substitute half of the blueberries with raspberries for a mixed berry version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg