Description

Nova Scotia Blueberry Cream Cake has buttery crust, fresh berries, tangy cream that bakes into custard. Simple recipe that tastes better tomorrow!

Ingredients

Crust:

1 ½ cups all-purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ cup butter (cold, chunked up) Must be cold or forget it
1 large egg
1 teaspoon vanilla extract

Don’t use margarine unless you hate yourself.

Blueberry & Cream Layer:

4 cups fresh blueberries Store brand works fine
2 cups sour cream Regular fat, not that diet nonsense
½ cup granulated sugar
2 large egg yolks Use the whites for something else
1 teaspoon vanilla extract
1 teaspoon almond extract Skip if you’re one of those people

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Instructions

Step 1: Prep Your Pan

Heat oven to 375°F. Grease your springform pan and stick parchment on the bottom. Don’t skip the parchment unless you enjoy scraping cake residue with a chisel.

Step 2: Make the Crust

Dump flour, sugar, and baking powder in a bowl. Add cold butter chunks and hack away with pastry cutter or knives until it’s all crumbly. Should look like coarse breadcrumbs with some pea-sized pieces. Beat egg with vanilla, stir into flour mix just until it clumps together. Don’t overwork it or you’ll get tough crust. Smoosh this into your pan bottom with your hands.

Step 3: Add the Berries

Scatter blueberries over the crust. Don’t be all perfect about it, just get them spread around.

Step 4: Pour the Cream Layer

Whisk sour cream, sugar, egg yolks, vanilla, and almond extract until totally smooth. Pour over berries and jiggle the pan so it settles into gaps.

Step 5: Bake

Bake 60-70 minutes till golden on top and barely wobbly in middle. Might crack some – totally normal.

Step 6: Cool Completely

Cool completely before removing pan sides. I mean completely – like two hours. Run knife around edge first, then pop off the ring.

The cooling part is agony but you gotta wait or it falls apart. I’ve murdered perfectly good cakes being impatient. Find something else to do.

Notes

Test your springform pan with water before using it. Some leak. If yours does, wrap the bottom with foil first.

Don’t overbake. Center should still jiggle slightly when done. It keeps cooking while cooling. Bake it solid and you get rubbery custard.

Cracks on top mean you did it right. Custard sets and pulls apart some. Looks homemade, which is good.

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Category: Dessert
Method: Baking
Cuisine: Canadian