Nova Scotia Blueberry Cream Cake
A delightful summer cake featuring juicy blueberries and light, fluffy whipped cream for a comforting dessert.
Ingredients
For the cake
- 2 cups all-purpose flour Provides a soft and tender texture.
- 1 cup granulated sugar Balances the tanginess of the blueberries.
- 1/2 cup unsalted butter, softened Adds richness and moisture to the cake.
- 1 cup milk Keeps the batter creamy and helps create a light, fluffy texture.
- 3 teaspoons baking powder Leavening agent that gives the cake its rise.
- 1/2 teaspoon salt Enhances the flavors and balances the sweetness.
- 2 cups fresh blueberries Provides delicious bursts of flavor.
- 1 teaspoon vanilla extract Adds aromatic sweetness.
For the frosting
- 1 cup heavy cream For whipping into a luscious frosting.
- 2 tablespoons powdered sugar Sweetens the whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the milk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before turning it out onto a wire rack.
Frosting
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Frost the cooled cake with the whipped cream and garnish with extra blueberries before serving.
Notes
For extra flavor, consider adding a teaspoon of lemon zest to the batter. Use frozen blueberries if fresh ones aren’t available; just fold them into the batter without thawing.