Here’s a classic Nova Scotia Blueberry Cream Cake 🫐🍰 — a beloved East Coast dessert with a tender cake base, juicy blueberries, and a lightly sweet cream topping.
Nova Scotia Blueberry Cream Cake
Ingredients (9×13-inch cake):
Cake Base
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
Blueberry Layer
- 3 cups fresh or frozen blueberries
- 2 tbsp sugar
Cream Topping
- 1 cup heavy whipping cream
- ¼ cup sugar
- 1 tsp vanilla
Instructions:
- Preheat oven:
350°F (175°C). Grease a 9×13-inch baking pan. - Make cake batter:
Cream butter and sugar until light and fluffy.
Beat in egg and vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients alternately with milk, mixing just until combined. - Spread batter:
Spread batter evenly in prepared pan (it will be thick). - Add blueberries:
Sprinkle blueberries evenly over the batter. Sprinkle with 2 tbsp sugar. - Prepare cream topping:
Whisk cream, sugar, and vanilla until just combined (do not whip). - Pour cream:
Slowly pour cream mixture evenly over the blueberries. - Bake:
Bake 45–55 minutes, until golden and set in the center. - Cool & serve:
Let cool slightly. Serve warm or room temperature.
⭐ Tips for Authentic Results:
- Frozen blueberries work perfectly — no need to thaw.
- The cream sinks during baking and creates a custard-like layer.
- Best served the same day, but leftovers keep well refrigerated.
🔄 Variations:
- Wild blueberries (traditional in Nova Scotia) give the best flavor.
- Add a pinch of cinnamon or lemon zest to the cake batter.
- Dust with powdered sugar before serving for a pretty finish.
If you’d like, I can also give you a Nova Scotia blueberry grunt, blueberry buckle, or a smaller 8×8 version of this cake.
