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Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cream Cake is a tender vanilla cake filled with juicy blueberries and finished with a creamy, custard-like layer. Bake it, pour the cream topping over the cake mid-bake, then bake again until set and lightly golden.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Canadian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 lb unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 2 cup fresh blueberries
Cream Topping
  • 1 cup heavy cream
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Equipment

  • 1 springform pan
  • 1 oven

Method
 

Bake the blueberry vanilla cake
  1. Preheat the oven to 350°F (175°C) with a rack in the center.
  2. Grease a 9-inch springform pan so the cake releases cleanly.
  3. Whisk together all-purpose flour, baking powder, and salt until evenly combined.
  4. Beat softened unsalted butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in vanilla extract until the batter looks smooth.
  7. Alternate adding the flour mixture and milk, mixing just until combined and no dry streaks remain.
  8. Fold in fresh blueberries so they’re evenly distributed through the batter.
  9. Spread the batter into the prepared springform pan in an even layer.
  10. Bake at 350°F (175°C) for 30 minutes, until the center looks mostly set.
Add cream topping and finish baking
  1. Meanwhile, whisk heavy cream, granulated sugar, egg, and vanilla extract until smooth.
  2. Remove the cake from the oven and carefully pour the cream mixture over the top.
  3. Return to the oven and bake at 350°F (175°C) for 20–25 minutes until the topping is set and lightly golden.
  4. Cool completely before slicing so the cream layer firms up.
  5. Serve chilled or at room temperature for the best texture and creamy finish.

Notes

For a clean slice, cool completely, then chill the cake 2–4 hours before cutting. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months (thaw overnight in the fridge). For a lighter option, use half-and-half instead of heavy cream for a slightly thinner topping that still sets.