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Nova Scotia Blueberry Cream Cake

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.

Nova Scotia Blueberry Cream Cake

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.

Nova Scotia Blueberry Cream Cake

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.

Nova Scotia Blueberry Cream Cake

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.

Makes 12 slices

20m prep time

1h 10m cook time

295 calories

4.2
Rated 4.2 out of 5
Rated by 25 reviewers

Allergens: Milk, Wheat, Eggs, Gluten

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For the base:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 egg
For the top layer:
  • 1 egg yolk
  • 2 cups (16 oz) sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups (1 pint) fresh blueberries
Preparation
  1. Preheat oven to 375˚F. Combine flour, sugar, and baking powder for cake in large bowl. Cut in butter, then stir in vanilla and egg. Mix until uniform in color. Turn out into 9” lined and greased springform pan. Press into bottom of pan.
  2. Preheat oven to 375˚F. Combine flour, sugar, and baking powder for cake in large bowl. Cut in butter, then stir in vanilla and egg. Mix until uniform in color. Turn out into 9” lined and greased springform pan. Press into bottom of pan.
  3. Whisk together egg yolk, sour cream, sugar, vanilla extract, and almond extract for topping. Fold in blueberries. Pour over crust.
  4. Whisk together egg yolk, sour cream, sugar, vanilla extract, and almond extract for topping. Fold in blueberries. Pour over crust.
  5. Bake for 60-70 minutes or until center is set and no longer jiggles when shaken. Allow to cool completely before removing from pan to serving dish.
  6. Bake for 60-70 minutes or until center is set and no longer jiggles when shaken. Allow to cool completely before removing from pan to serving dish.
  7. Cut into slices to serve. Garnish with whipped cream if desired.

Recipe adapted from Maria’s Kitchen.