There’s something incredibly special about recipes that come from a place with soul. This Nova Scotia Blueberry Cream Cake is exactly that—a dessert that feels like a hug from the East Coast. It’s bursting with plump blueberries nestled into a tender crust, all topped with a luscious sour cream custard. This isn’t just a treat; it’s a celebration of simplicity and flavor wrapped up in a gorgeous, rustic package.
This recipe is a favorite in my kitchen, and now it can be in yours too. If you’d like to have it sent straight to your inbox for safekeeping, make sure to subscribe below so you never miss a sweet moment like this!
What Is Nova Scotia Blueberry Cream Cake?
This beloved Canadian dessert is all about highlighting the natural sweetness and juiciness of wild Nova Scotia blueberries. It combines three beautiful layers: a soft, cookie-like crust; a generous layer of fresh (or frozen!) blueberries; and a velvety sour cream custard baked to golden perfection. It’s a dish that’s effortlessly elegant but incredibly easy to make at home.
Reasons to Love This Recipe
I’ve made this Blueberry Cream Cake more times than I can count, and let me tell you—it never fails to impress. Here’s why:
- Ridiculously easy to make – No fancy techniques required!
- Perfectly balanced – Sweet, tart, creamy, and just the right amount of buttery crust.
- Great for gatherings – It slices like a dream and holds up well, making it ideal for potlucks or holidays.
- Seasonally flexible – Fresh blueberries are ideal, but frozen work beautifully, too.
- Totally unique – It’s not your average blueberry pie. This has a silky topping that makes it unforgettable.
What Does It Taste Like?
This cake is truly the best of all worlds. Imagine biting into a soft, slightly crumbly cookie base that holds up a juicy layer of tangy blueberries. Then, as you reach the top, you get a creamy, custard-like topping that’s just sweet enough with a hint of vanilla. It’s smooth, refreshing, and a little bit nostalgic—like something your grandmother might’ve pulled fresh from the oven on a summer’s day.
Why You’ll Want to Make This Again (and Again)
- Quick prep – Just a few bowls and one pan!
- Make-ahead friendly – It gets even better after chilling.
- Adaptable – Works with other berries or even stone fruit.
- Freezer-friendly – Yes, you can freeze slices for later!
- Showstopper dessert – It looks like it took way more effort than it did.
Ingredients for Nova Scotia Blueberry Cream Cake
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ cup butter, cold and cubed
- 1 egg
For the Filling:
- 4 cups blueberries (fresh or frozen)
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
Tools You’ll Need
- Mixing bowls (medium and large)
- Whisk and fork
- Measuring cups and spoons
- Springform pan (9-inch is ideal)
- Spatula
- Cooling rack
Ingredient Substitutions & Additions
Substitutions:
- Sour cream: Greek yogurt makes a great swap if you’re looking for a lighter option.
- Butter: Try margarine if you’re dairy-free.
- Blueberries: Blackberries, raspberries, or chopped peaches work beautifully.
Additions:
- A sprinkle of lemon zest in the filling for brightness.
- A dash of cinnamon or nutmeg in the crust for a cozy twist.
- Top with a light crumb streusel for extra texture.
How to Make Nova Scotia Blueberry Cream Cake
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). Grease a 9-inch springform pan.
Step 2: Make the Crust
In a medium bowl, whisk together the flour, sugar, and baking powder.
Cut the butter into cubes and add it to the flour mixture. Use a fork or pastry cutter to work the butter into the flour until it’s crumbly.
Add the egg and mix until the dough comes together.
Press the dough evenly into the bottom of your greased springform pan.
Step 3: Add the Blueberries
Spread the blueberries in an even layer over the crust. If using frozen berries, no need to thaw—just add a few extra minutes to the bake time.
Step 4: Make the Creamy Filling
In another bowl, mix together the sour cream, sugar, egg yolks, and vanilla until smooth.
Pour this mixture over the blueberries, spreading gently to cover.
Step 5: Bake
Bake for 60 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
Let the cake cool completely before removing the outer ring of the springform pan.
What to Serve With This Blueberry Cream Cake
This beauty shines all on its own, but here are a few pairing ideas:
- A dollop of fresh whipped cream or vanilla ice cream
- A glass of chilled white wine or iced herbal tea
- A light lemon sorbet on the side for a citrusy contrast
Tips for Making It Just Right
- Use cold butter for a flakier crust.
- Don’t overmix the crust dough—just enough to hold together.
- Let it cool fully before slicing to get clean, neat pieces.
- Chill before serving for an even firmer texture and richer flavor.
How to Store This Cake
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I use frozen blueberries?
Yes! No need to thaw them—just toss them in frozen and increase bake time by about 5 minutes.
Can I make this ahead?
Absolutely. In fact, it’s even better the next day once the flavors have had time to settle and mingle.
Can I double this recipe?
You can, but make it in two pans. It’s best not to crowd the pan or overfill.
Is this a cheesecake?
Not quite! It has a creamy custard top, but it’s lighter and tangier than a traditional cheesecake.
Final Thoughts: A Recipe That Feels Like Home
Whether you’re from Nova Scotia or just wish you were, this Blueberry Cream Cake is like a sweet postcard from the coast. It’s got old-fashioned charm, modern ease, and a flavor that will have everyone asking for seconds. I hope you fall in love with it as much as I have.
And if you’ve got peaches on hand next time, don’t miss trying my Peach Cobbler Cake or Rustic Peach Galette — both are summer showstoppers!
Let’s Stay Connected!
If you try this recipe, I’d love to hear about it. Leave a comment below, or tag your baking masterpiece on Pinterest—I always enjoy seeing what you create!
Nutritional Information (Approx. per slice – based on 10 slices)
- Calories: 310
- Fat: 16g
- Carbohydrates: 38g
- Sugars: 22g
- Protein: 5g
Ready to give this a try? Trust me—it’s anything but boring!!
Nova Scotia Blueberry Cream Cake
Ingredients
- Crust:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ cup butter
- 1 egg
- Filling:
- 4 cups blueberries
- 2 cups sour cream
- ½ cup white sugar
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- Making the Crust:
- In a medium bowl, whisk together flour, sugar, and baking powder.
- Cut butter into small cubes and blend into the flour mixture using a fork, until crumbly.
- Mix in the egg to form a dough.
- Press the dough evenly into a greased springform pan.
- Making the Filling:
- Evenly spread blueberries over the crust.
- In a separate bowl, mix sour cream, sugar, egg yolks, and vanilla extract.
- Pour this mixture over the blueberries.
- Baking:
- Bake for 60 minutes or until edges are lightly browned.
- Let cool before removing from the pan.
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