Description
This Nova Scotia Blueberry Cream Cake is a delightful blend of moist, buttery cake filled with juicy blueberries, topped with a rich and creamy layer of sweetened cream cheese. The combination of fresh berries and smooth cream makes this dessert perfect for any occasion, whether it’s a family gathering or a simple weekend treat. Enjoy it chilled or at room temperature for the ultimate indulgence!
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh blueberries (or frozen, unthawed)
For the Cream Topping:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- ½ cup fresh blueberries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Prepare the batter: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by vanilla extract. Gradually mix in the dry ingredients, alternating with milk, until a smooth batter forms.
- Fold in the blueberries: Lightly coat the blueberries with a tablespoon of flour (to prevent sinking) and gently fold them into the batter.
- Bake the cake: Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the topping.
- Make the cream topping: Beat the cream cheese, powdered sugar, and heavy cream until smooth and fluffy. Add vanilla extract and lemon zest (if using).
- Assemble the cake: Spread the cream topping evenly over the cooled cake. Garnish with fresh blueberries for an extra burst of flavor.
- Chill and serve: Refrigerate for at least 30 minutes before slicing. Serve chilled or at room temperature. Enjoy!