There’s something almost magical about summers in Nova Scotia. The salty breeze from the Atlantic, the rolling green hills, and—most importantly—the burst of wild blueberries that seem to take over every field and roadside. Growing up, blueberry season felt like a celebration. We would head out with sunhats and buckets, picking until our fingers turned deep purple. Every year, without fail, someone in the family would bake a Nova Scotia Blueberry Cream Cake—a dessert so soft, creamy, and packed with juicy berries that it felt like biting into pure sunshine.
This cake isn’t just a treat—it’s a piece of home, tradition, and a nod to the simple joys of summer. It’s the kind of recipe that’s passed down through generations, slightly tweaked but always holding onto its roots. Whether you grew up picking blueberries or just love a good old-fashioned cake, this one will make you feel wrapped in cozy memories with every bite.
Perfect for potlucks, Sunday dinners, or just when you need a little taste of nostalgia, this Blueberry Cream Cake is about to become a staple in your baking rotation.
Why You’ll Love This Recipe:
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Simple, honest ingredients you likely already have in your kitchen.
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Bursting with fresh blueberry flavor that screams summertime happiness.
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Velvety cream filling that feels like a warm hug.
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Light, tender cake that pairs beautifully with a cup of coffee or a scoop of ice cream.
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Great for gatherings or a special treat just for you (because you deserve it!).
INGREDIENTS YOU’LL NEED:
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1 cup sugar
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½ cup butter, softened
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1 egg
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup milk
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2 cups fresh or frozen blueberries
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8 oz cream cheese, softened
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½ cup sugar (for the cream mixture)
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1 teaspoon vanilla extract (for the cream mixture)
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1 tablespoon cornstarch
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1 cup sour cream
HOW TO MAKE Nova Scotia Blueberry Cream Cake:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup. I always picture my grandmother bustling around the kitchen at this step, getting everything ready while humming a tune.
Step 2: Make the Cake Batter
In a large bowl, cream together the sugar and softened butter until light and fluffy. This part always reminds me of how satisfying it is to watch the butter transform into a soft, creamy cloud.
Beat in the egg and vanilla extract, making sure everything is well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. The batter will be thick and rich—don’t worry, that’s exactly what you want.
Step 3: Spread the Batter and Add Blueberries
Spread two-thirds of the batter evenly into your prepared baking dish. Scatter the fresh blueberries over the batter like you’re sprinkling a little bit of magic.
Step 4: Prepare the Cream Mixture
In a separate bowl, beat together the cream cheese, sugar, vanilla extract, cornstarch, and sour cream until smooth. I always sneak a little taste at this stage because it’s just too good not to.
Pour this creamy mixture over the blueberry layer, smoothing it out gently.
Step 5: Add the Remaining Batter
Drop the remaining cake batter by spoonfuls over the cream layer. It doesn’t have to be perfect—little pockets of cake peeking through the cream make for a beautiful rustic look once baked.
Step 6: Bake
Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean. Your kitchen will smell like a sweet blueberry dream. Let it cool before cutting into squares. (Trust me, it’s worth the wait.)
HELPFUL TIPS:
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Room Temperature Ingredients: Make sure your butter and cream cheese are softened before starting. It makes mixing so much easier and results in a smoother batter.
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Fresh vs. Frozen Blueberries: If using frozen berries, don’t thaw them first—just toss them straight into the batter. Otherwise, they can become mushy.
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Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can make the cake dense rather than tender.
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Check Early: Ovens can vary, so start checking for doneness at the 50-minute mark.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 55 minutes
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Total Time: 1 hour 15 minutes
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Yield: 12 servings
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Category: Desserts
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Method: Baking
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Cuisine: Canadian
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Diet: Vegetarian
NOTES:
This cake is incredibly forgiving. You can even swap out the blueberries for other berries like raspberries or blackberries if you like, though there’s just something so classic about blueberries. Serve it slightly warm for an extra comforting treat.
NUTRITIONAL INFORMATION:
(Per serving, approximate)
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Calories: 320
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Fat: 15g
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Carbohydrates: 42g
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Protein: 5g
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Sugar: 24g
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Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely! This cake tastes even better the next day after the flavors have had time to mingle. Just store it covered in the fridge.
Can I use Greek yogurt instead of sour cream?
Yes! If you’re out of sour cream, plain Greek yogurt works perfectly in the cream filling.
Do I have to use a 9×13-inch pan?
It’s ideal for getting that perfect thickness, but you can also use two smaller pans if needed—just keep an eye on the baking time.
STORAGE INSTRUCTIONS:
Keep any leftover Blueberry Cream Cake in an airtight container in the refrigerator. It will stay fresh for about 3–4 days. You can also freeze individual pieces for a quick treat whenever the craving hits. Just thaw in the fridge overnight and enjoy.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy delights:
CONCLUSION
This Nova Scotia Blueberry Cream Cake is more than just a dessert—it’s a celebration of seasons, memories, and the simple pleasure of sharing good food with the people you love. Every slice brings a taste of summer, whether you’re sitting by the ocean or dreaming of far-off shores. So grab a fork (and maybe a second piece)—this cake is pure, creamy, berry-filled happiness waiting to happen.
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Nova Scotia Blueberry Cream Cake
Description
There’s something almost magical about summers in Nova Scotia. The salty breeze from the Atlantic, the rolling green hills, and—most importantly—the burst of wild blueberries that seem to take over every field and roadside. Growing up, blueberry season felt like a celebration. We would head out with sunhats and buckets, picking until our fingers turned deep purple. Every year, without fail, someone in the family would bake a Nova Scotia Blueberry Cream Cake—a dessert so soft, creamy, and packed with juicy berries that it felt like biting into pure sunshine.
This cake isn’t just a treat—it’s a piece of home, tradition, and a nod to the simple joys of summer. It’s the kind of recipe that’s passed down through generations, slightly tweaked but always holding onto its roots. Whether you grew up picking blueberries or just love a good old-fashioned cake, this one will make you feel wrapped in cozy memories with every bite.
Perfect for potlucks, Sunday dinners, or just when you need a little taste of nostalgia, this Blueberry Cream Cake is about to become a staple in your baking rotation.
Ingredients
1 cup sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 cups fresh or frozen blueberries
8 oz cream cheese, softened
½ cup sugar (for the cream mixture)
1 teaspoon vanilla extract (for the cream mixture)
1 tablespoon cornstarch
1 cup sour cream
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup. I always picture my grandmother bustling around the kitchen at this step, getting everything ready while humming a tune.
Step 2: Make the Cake Batter
In a large bowl, cream together the sugar and softened butter until light and fluffy. This part always reminds me of how satisfying it is to watch the butter transform into a soft, creamy cloud.
Beat in the egg and vanilla extract, making sure everything is well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. The batter will be thick and rich—don’t worry, that’s exactly what you want.
Step 3: Spread the Batter and Add Blueberries
Spread two-thirds of the batter evenly into your prepared baking dish. Scatter the fresh blueberries over the batter like you’re sprinkling a little bit of magic.
Step 4: Prepare the Cream Mixture
In a separate bowl, beat together the cream cheese, sugar, vanilla extract, cornstarch, and sour cream until smooth. I always sneak a little taste at this stage because it’s just too good not to.
Pour this creamy mixture over the blueberry layer, smoothing it out gently.
Step 5: Add the Remaining Batter
Drop the remaining cake batter by spoonfuls over the cream layer. It doesn’t have to be perfect—little pockets of cake peeking through the cream make for a beautiful rustic look once baked.
Step 6: Bake
Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the cake part comes out clean. Your kitchen will smell like a sweet blueberry dream. Let it cool before cutting into squares. (Trust me, it’s worth the wait.)
Notes
This cake is incredibly forgiving. You can even swap out the blueberries for other berries like raspberries or blackberries if you like, though there’s just something so classic about blueberries. Serve it slightly warm for an extra comforting treat.