You really can’t go wrong with a berry dessert. Berries and chocolate are usually some of the only ingredients that don’t cause any type of argument. While I love strawberry, I have a special weak spot in my heart for blueberries. The way they color everything and have that slightly tart flavor- they’re just perfect. This special “cake” is one of my new favorites since it combines that lovely blueberry flavor with a creamy top with a cookie base.

This Nova Scotia blueberry cream cake is a local favorite in this Atlantic Canadian province. Unlike a traditional cake, this is more like if a sugar cookie and a cheesecake had a baby.

A rich, crispy cookie forms the base, while a sour cream topping gives it the creaminess from the title. And of course, we can’t forget the blueberries, which give the cream layer so much fresh flavor.

When it all comes together the result is very much like a cheesecake, but with a milder cream layer and much more fruit flavor.

Unlike a cheesecake you don’t have to worry that this one will collapse on you or crack, which makes this cake a much easier bake in my opinion. But, you will need to keep 2 things in mind. The first is to stick with the springform pan. This gives the best cake and ensures you can cut those perfect wedge slices. If you use a different type of pan the edges might not release cleanly.

The second tip for making this cake is to use fresh blueberries, as frozen won’t turn out the same. If this were a traditional cake they might be great, but this recipe lends itself to using only fresh berries.

I find this cake is wonderful on its own, but if you desire a little extra richness some French vanilla ice cream or some sweetened (real) whipped cream are both great options.