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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!
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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.