Oh my goodness, let me tell you about the *best Nova Scotia blueberry cream cake*! This delightful dessert brings a taste of the Canadian coast right into your kitchen. I first discovered this gem at a family gathering when my aunt brought it to the table, and I’ve been hooked ever since! The combination of fluffy cake and bursting, fresh blueberries is simply irresistible. And trust me, there’s something truly special about using those plump, sweet blueberries from Nova Scotia—they’re just so vibrant and flavorful!
Whenever I whip up this cake, I can’t help but smile as I think of those warm summer days spent picking berries and sharing stories with my loved ones. It’s become a staple at our family celebrations, and I can always count on it to steal the show! The best part? It’s super easy to make, so you can enjoy a slice of this deliciousness without spending all day in the kitchen. So, roll up your sleeves, and let’s dive into this amazing recipe together!
Ingredients List
Here’s everything you’ll need to whip up the best Nova Scotia blueberry cream cake! Each ingredient plays a special role in creating that delightful flavor and texture you’ll love.
- 2 cups fresh blueberries: The star of the show! Make sure they’re plump and sweet for the best flavor.
- 1 cup all-purpose flour: This gives the cake its structure. Don’t forget to spoon it into your measuring cup and level it off for accuracy!
- 1 cup granulated sugar: This sweetens the cake and helps create that lovely golden crust.
- 1/2 cup unsalted butter: Softened to room temperature, it makes the cake rich and tender.
- 2 large eggs: These bind everything together and add moisture.
- 1/2 cup sour cream: This adds a delicious tang and keeps the cake moist.
- 1 teaspoon vanilla extract: For a warm, inviting flavor that complements the blueberries beautifully.
- 1 teaspoon baking powder: This helps the cake rise and become fluffy.
- 1/2 teaspoon baking soda: Works with the sour cream to give the cake a lovely lift.
- 1/4 teaspoon salt: Just a pinch to balance the sweetness.
How to Prepare the Best Nova Scotia Blueberry Cream Cake
Preheat and Prepare
First things first, let’s get that oven preheated to 350°F (175°C). While that’s warming up, grab a 9-inch round cake pan and give it a good greasing with butter or non-stick spray. Then, sprinkle a bit of flour in there and shake it around to coat the bottom and sides. This little step is key to ensuring your cake doesn’t stick—trust me, you want it to come out beautifully!
Mixing the Wet Ingredients
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. I usually use a hand mixer for about 2-3 minutes; it really helps to incorporate air into the mixture. Next, add the eggs one at a time, beating well after each addition. You want that mixture to be smooth and creamy! Now, stir in the sour cream and vanilla extract until everything is well combined. Mmm, you can already smell the deliciousness!
Combining Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking is essential here to ensure everything is evenly distributed—no clumps allowed! Once it’s well mixed, you can gradually add this dry mixture to your wet ingredients. Mix gently until just combined; don’t overdo it! We want that cake to stay tender and fluffy.
Folding in Blueberries
Now for the best part—gently fold in those beautiful blueberries! Use a spatula and carefully lift the batter to avoid breaking the berries. You want to keep them whole so they burst with flavor in every bite!
Baking the Cake
Pour the batter into your prepared cake pan and spread it evenly. Pop it into the preheated oven and bake for 30-35 minutes. To check for doneness, stick a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s ready! Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Your kitchen will smell heavenly, I promise!
Why You’ll Love This Recipe
- Incredible flavor: The combination of fresh Nova Scotia blueberries and the creamy cake is simply divine!
- Easy to make: With straightforward steps, even beginner bakers can master this recipe.
- Fresh ingredients: Using real blueberries and simple pantry staples means you’re creating something special.
- Perfect for any occasion: Whether it’s a family gathering or a cozy night in, this cake is always a hit!
- Moist and fluffy: The addition of sour cream keeps the cake tender and deliciously moist.
Tips for Success
To make sure your Nova Scotia blueberry cream cake turns out absolutely perfect, here are my top tips! First, use the freshest blueberries you can find; they really make a difference in flavor and texture, so don’t skimp here! If you can, wash them gently and let them dry completely before folding them into the batter.
Also, be careful not to overmix the batter once you add the dry ingredients—mix just until combined for that light, fluffy cake texture we all love. And don’t forget to check your oven temperature with an oven thermometer; it can make a big difference in baking times! Finally, let the cake cool completely before slicing; it helps the flavors meld together beautifully and makes for a cleaner cut. Trust me, these little tips will elevate your baking game!
Storage & Reheating Instructions
To keep your delicious Nova Scotia blueberry cream cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week, but make sure it’s well covered to maintain its moisture. If you prefer to enjoy it warm, simply slice a piece and pop it in the microwave for about 10-15 seconds. Just enough to take the chill off without drying it out—perfect for that cozy treat moment!
Nutritional Information
Here’s a quick rundown of the estimated nutritional values for each slice of the best Nova Scotia blueberry cream cake. Keep in mind, these are just estimates:
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
- Sodium: 150mg
- Cholesterol: 50mg
These values can vary based on the specific ingredients you use, but it gives you a good idea of what to expect while enjoying this delightful treat!
FAQ Section
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them first to avoid excess moisture in your batter. Frozen blueberries can be a great alternative when fresh ones aren’t available.
What can I serve with the blueberry cream cake?
This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream. You could also drizzle some warm blueberry sauce over the top for an extra special touch!
How do I know when the cake is done baking?
The toothpick test is your best friend! Insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, your cake is ready to shine.
Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day as the flavors meld together. Just store it properly to keep it fresh!
Is the best Nova Scotia blueberry cream cake suitable for special diets?
This recipe is vegetarian-friendly, but if you need it to be gluten-free, you can substitute the all-purpose flour with a gluten-free blend. Just keep an eye on the texture!
Best Nova Scotia Blueberry Cream Cake for Sweet Moments
- Całkowity Czas: 50 minutes
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A delicious blueberry cream cake from Nova Scotia.
Składniki
- 2 cups fresh blueberries
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in sour cream and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Uwagi
- For added flavor, consider adding lemon zest.
- Top with whipped cream for serving.
- Store leftovers in an airtight container.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Canadian
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 20g
- Sód: 150mg
- Kwasy: 10g
- Nasycony tłuszcz: 6g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 35g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 50mg
Słowa kluczowe: blueberry cream cake, Nova Scotia dessert, best blueberry cake
