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Nova Scotia Blueberry Cream Cake: A Delightful Recipe!

A delightful and refreshing Nova Scotia Blueberry Cream Cake, perfect for summer gatherings or as a sweet treat with coffee.
Print Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours 48 minutes
Servings: 9 servings
Course: Dessert
Cuisine: Canadian
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix flour, butter, and 2 tbsp sugar until crumbly.
  3. Press evenly into the bottom of a greased 9x9-inch baking pan.
  4. Bake for 15–18 minutes, until lightly golden. Let cool completely.
  5. Beat cream cheese, 1/2 cup sugar, and vanilla until smooth and fluffy.
  6. Gently fold in whipped cream (or whipped topping) until well combined.
  7. Spread this mixture evenly over the cooled crust. Chill in refrigerator while you prepare topping.
  8. In a saucepan, combine sugar, cornstarch, and water. Stir until smooth.
  9. Add blueberries and cook over medium heat, stirring constantly until thickened and bubbly (about 5–7 minutes).
  10. Stir in lemon juice and let cool completely.
  11. Spread the cooled blueberry topping evenly over the cream layer.
  12. Chill for at least 2 hours (best overnight) before serving.

Nutrition

Serving: 1squareCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 150mgFiber: 2gSugar: 25g

Notes

  • For best results, chill the cake overnight before serving.
  • This cake pairs wonderfully with coffee or as a light summer dessert.

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