Description
Nova Scotia Blueberry Cream Cake is a delightful summer dessert that beautifully combines light, fluffy cake with juicy blueberries and a luscious cream cheese frosting. This recipe is perfect for family gatherings, picnics, or simply enjoying at home on a cozy afternoon. The harmonious blend of fresh blueberries and creamy filling creates a flavor explosion that will leave your guests craving more. With its beautiful presentation and customizable options, this cake stands out as the star of any occasion.
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries (fresh or frozen)
- For the cream filling: 8 oz cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
- Cream butter and sugar in a large bowl until fluffy. Beat in eggs one at a time and add vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into the wet mixture, alternating with milk. Fold in blueberries.
- Pour batter into the prepared pan and bake for 25–30 minutes until a toothpick comes out clean. Cool in the pan for about 10 minutes before transferring to a cooling rack.
- For the cream filling, beat cream cheese until smooth; add powdered sugar and vanilla. Whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Once cooled, spread the filling over the cake and chill for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Nova Scotia
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg