A Nova Scotia Blueberry Cream Cake sounds like a delicious treat! The province of Nova Scotia is known for its wild blueberries, which are often used in pies, jams, and desserts. This cake likely features these blueberries in combination with a creamy filling or frosting, making it both fruity and indulgent.
Here’s a simple recipe idea to get you started:
Nova Scotia Blueberry Cream Cake Recipe
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or regular milk with 1 tsp lemon juice added)
- 1 1/2 cups fresh or frozen Nova Scotia blueberries
For the Cream Filling/Frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cream cheese, softened
- 1/2 cup mascarpone cheese (optional, for added richness)
For Garnish:
- Fresh blueberries
- A drizzle of honey (optional)
Instructions:
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, being careful not to crush them too much.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Filling/Frosting:
- In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- In another bowl, beat together the cream cheese and mascarpone (if using) until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined. This creates a light and fluffy cream filling.
- Assemble the Cake:
- Once the cakes have cooled, spread a layer of the cream filling on top of one cake layer.
- Carefully place the second cake layer on top.
- Frost the entire cake with the remaining cream filling.
- Garnish with fresh blueberries and a drizzle of honey if desired.
- Chill & Serve:
- Refrigerate the cake for at least 30 minutes before serving to allow the cream to set.
- Slice and enjoy!
This cake is perfect for any celebration or a cozy dessert after dinner. The combination of fresh blueberries and rich cream really highlights the flavor of Nova Scotia’s wild blueberries. Would you like some tips on other variations or ingredients for this cake?
