Nova Scotia Blueberry Cream Cake

This Nova Scotia blueberry cream cake recipe makes a dense, rich blueberry-sour cream layer cake. Serve with fresh whipped cream for maximum flavor.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 379 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 2 egg yolks
• 2 cups sour cream
• 4 cups blueberries
• 0.5 cup butter
• 1.5 cups all-purpose flour
• 0.5 cup white sugar
• 1.5 teaspoons baking powder

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.

Step 2

Stir flour, 1/2 cup sugar, and baking powder together in a medium bowl. Add butter by pinching between fingers or use a pastry blender until mixture resembles coarse crumbs. Stir in egg and 1 teaspoon of vanilla extract. Pat lightly into bottom of the prepared pan. Add blueberries.

Step 3

Whisk sour cream, remaining 1/2 cup sugar, egg yolks, and remaining 1 teaspoon vanilla extract together in another medium bowl until smooth. Pour over blueberries.

Step 4

Bake in the preheated oven until light brown, 60 to 70 minutes. Run a knife around edge of the pan once cake is cool. Remove the outer ring of the pan before serving.