When I think back to the summers of my childhood, I can still smell the sweet, rich scent of blueberries in the warm kitchen air. My grandmother used to pick wild blueberries from the woods just behind her little house in Nova Scotia, and by afternoon, there would be a cake cooling on the windowsill. That cake – her Nova Scotia Blueberry Cream Cake – wasn’t just a dessert. It was a celebration of everything good and simple.

I remember running inside with scratched knees and berry-stained hands, just in time to catch her pulling that soft, golden beauty out of the oven. She would wink at me and say, “Don’t you dare touch it until it cools!” Of course, I could never wait, and somehow she always forgave me for sneaking a warm bite.

Today, I’m sharing that exact feeling with you. The recipe for Nova Scotia Blueberry Cream Cake is easy, honest, and absolutely full of that old-fashioned love that never goes out of style.

What Makes Nova Scotia Blueberry Cream Cake So Special?

There are a lot of blueberry cakes out there, but Nova Scotia Blueberry Cream Cake has a magic all its own. It’s made with simple, wholesome ingredients: fresh blueberries, a light cream batter, and a hint of vanilla. No fancy techniques, no complicated steps – just a pure, tender cake that almost melts in your mouth.

The blueberries burst as they bake, releasing their sweet juices into the cake, creating little pockets of flavor in every bite. Meanwhile, the creamy base keeps everything incredibly moist without feeling heavy. It’s the kind of cake you can serve for breakfast with a cup of coffee, or dress up with a dollop of whipped cream for a fancy dessert.

It’s honest food, the way our grandmothers used to make it. And believe me, once you bake it, your house will smell like heaven.

Ingredients for Nova Scotia Blueberry Cream Cake

You don’t need a pantry full of complicated ingredients to create something unforgettable. Here’s what you’ll need for Nova Scotia Blueberry Cream Cake:

1 cup fresh blueberries (you can use frozen if needed, but fresh is best)
1 ½ cups all-purpose flour
1 cup granulated sugar
2 large eggs
½ cup heavy cream
½ cup unsalted butter, softened
1 ½ tsp baking powder
½ tsp baking soda
1 tsp pure vanilla extract
¼ tsp salt

Optional for topping:

Powdered sugar for dusting
A dollop of whipped cream or a scoop of vanilla ice cream

Just reading the list already makes me hungry for a slice!

How to Make Nova Scotia Blueberry Cream Cake

Alright, let’s roll up our sleeves and get to baking. This is the part where your kitchen starts to smell like a little piece of paradise.

1. Preheat the oven:
Set your oven to 175°C (350°F). Grease and flour a round cake pan or a square baking dish.

2. Prepare the batter:
In a large bowl, cream together the butter and sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer. Don’t rush – the more air you beat in, the lighter your cake will be.

3. Add eggs and vanilla:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.

4. Mix dry ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Combine:
Add the dry ingredients to the wet mixture, alternating with the heavy cream. Start and end with the flour mixture. Stir gently until just combined – do not overmix.

6. Fold in the blueberries:
Gently fold the blueberries into the batter, being careful not to crush them. If you’re using frozen berries, toss them lightly with a spoonful of flour before folding them in. This keeps them from sinking to the bottom.

7. Bake:
Pour the batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

8. Cool:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Serve:
Dust with powdered sugar if you like, and serve as is or with a little whipped cream on the side.

Tips and Tricks for the Best Nova Scotia Blueberry Cream Cake

If you really want your Nova Scotia Blueberry Cream Cake to shine, here are some of Grandma’s best-kept secrets:

Use fresh berries if you can: Nothing beats the taste of wild or freshly picked blueberries.
Cream your butter and sugar properly: Don’t skimp on this step – it makes the cake light and airy.
Alternate wet and dry ingredients: This method keeps your cake tender and prevents overmixing.
Don’t overbake: Keep a close eye on your cake toward the end – it should be just golden and springy to the touch.
Cool completely before slicing: It’s tempting to dig in, but a cooled cake holds its shape better.

More Recipes:

Fun Variations of Nova Scotia Blueberry Cream Cake

One of the beautiful things about Nova Scotia Blueberry Cream Cake is how easy it is to adapt:

Lemon Blueberry Cream Cake:
Add the zest of one lemon to the batter for a bright, citrusy twist.

Mixed Berry Cream Cake:
Use a mixture of blueberries, raspberries, and blackberries for a colorful version.

Cinnamon Spice Blueberry Cake:
Add a teaspoon of ground cinnamon and a pinch of nutmeg for a warm, spiced flavor.

Coconut Blueberry Cake:
Fold in ½ cup of shredded coconut along with the blueberries for a tropical feel.

Gluten-Free Blueberry Cake:
Substitute a gluten-free all-purpose flour blend to make this recipe suitable for gluten-free friends and family.

No matter how you change it up, the heart of the Nova Scotia Blueberry Cream Cake stays the same: simple, fresh, and made with love.

How to Store Nova Scotia Blueberry Cream Cake

If you somehow have leftovers (which is rare in my house!), here’s how to keep your Nova Scotia Blueberry Cream Cake fresh:

Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerator: If you want it to last longer, keep it in the fridge for up to 5 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

This makes it perfect for baking ahead of time for a special occasion – or just having a sweet treat ready when you need it.

What to Serve with Nova Scotia Blueberry Cream Cake

This cake is pretty perfect all on its own, but if you want to dress it up a little, here are some ideas:

A scoop of vanilla or lemon ice cream
A drizzle of warm berry sauce
A dollop of freshly whipped cream
Fresh berries and mint leaves on the side
A glass of cold milk or a cup of hot tea

Grandma always said a good cake deserves good company!

FAQ – Frequently Asked Questions about Nova Scotia Blueberry Cream Cake

Can I use frozen blueberries?
Yes! Just be sure to toss them in a little flour before adding to the batter to prevent sinking.

Can I substitute the heavy cream?
You can use whole milk, but the cake might be a little less rich and moist.

Can I make this cake gluten-free?
Absolutely – just use a good gluten-free all-purpose flour blend.

How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready.

Can I double the recipe?
Sure! Just bake it in a larger pan and watch the baking time closely.

Is Nova Scotia Blueberry Cream Cake very sweet?
It’s just the right amount of sweet – not overwhelming, making it perfect for breakfast, tea time, or dessert.