Nova Scotia Blueberry Cream Cake
This cake is as beautiful as it is delicious, with the vibrant blueberries shining through every bite. Perfect for a special occasion or just because you’re in the mood for something extraordinary!
Ingredients
For the Cake:
- 1-½ cups all-purpose flour
- 1-½ tsp. baking powder
- ½ tsp. salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ½ cup whole milk
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tbsp. cornstarch
- ¼ cup water
- 1 tsp. lemon juice
For the Cream Layer:
- 1-½ cups heavy whipping cream
- ¼ cup confectioners' sugar
- 1 tsp. vanilla extract
For the Garnish:
- Fresh blueberries, optional
- Whipped cream, optional
Instructions
To prepare the cake:
- Pre-heat the oven to 350°F.
- Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time; stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture; mix just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Place in the pre-heated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
To prepare the blueberry filling:
- In a medium saucepan, over medium heat, combine the blueberries, sugar, cornstarch, water and lemon juice; stirring constantly until the mixture thickens and the blueberries burst; about 5 to 7 minutes.
- Remove from heat and let the filling cool completely.
To prepare the cream layer:
- In a large bowl, whip the heavy cream, confectioners'' sugar and vanilla extract until stiff peaks form.
To assemble the cake:
- Once the cake is completely cool, slice it horizontally into two layers.
- Place the bottom layer on a serving plate and spread a thick layer of blueberry filling over it.
- Spread half of the whipped cream over the blueberry layer.
- Place the top cake layer over the cream and spread the remaining whipped cream on top.
- Optionally, top with fresh blueberries and additional whipped cream for garnish.
To cool and serve:
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.