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Nova Scotia Blueberry Cream Cake


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Rate this recipe 4.5/5 (30 Votes)


  • 1 1/2 cups flour, all-purpose
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups blueberries
  • 2 cups sour cream
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract



Step 1

Spray a 9 inch springform pan with non-stick cooking spray.

Set oven to 375 degrees F.

Add the flour, baking powder and suger to a medium sized bowl and mix together.

Add the butter and incorporate using a pastry blender or by hand pinching your fingers to mix into a texture that is like coarse crumbs.

Add the egg and one teaspoon of vanilla, mixing well.

Transfer to the prepared pan and gently pat down evenly.

Pour the blueberries over the top of the cake layer.

Whisk together the sour cream, remaining 1/2 cup of sugar, egg yolks and another teaspoon of vanilla in another bowl.

Pour this mixture over the blueberries layer.

Bake in the preheated oven for 60 to 70 minutes until the top is lightly browned.

Cool completely, then run a knife around the edges to release.

Remove the ring and serve with whipped cream if desired.

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