Theres something magical about Nova Scotia blueberry cream cake that makes every bite feel like summer vacation. This isnt your average blueberry dessert – its a tender, moist cake layered with fresh Nova Scotia blueberries and topped with the most incredible cream cheese frosting youve ever tasted. The combination creates this perfect balance where tart blueberries meet rich, velvety cream in every forkful.
What sets this recipe apart is how the blueberries burst during baking, creating these beautiful purple streaks throughout the cake while maintaining their shape and intense flavor. The cream layer adds richness without being too heavy, and the cake itself has this amazing texture thats somewhere between a coffee cake and a cheesecake. Trust me, once you smell this baking in your oven, youll understand why Nova Scotia is famous for their blueberry desserts.
Ingredients You Need
For the Cake Base
- 2 cups all-purpose flour – Use unbleached flour for better flavor. You can substitute with 1¾ cups regular flour plus ¼ cup cornstarch for extra tenderness
- 1½ cups granulated sugar – Regular white sugar works best, but you can reduce to 1¼ cups if you prefer less sweet
- ½ cup unsalted butter, softened – European-style butter gives richer flavor, but regular butter works fine
- 2 large eggs, room temperature – Cold eggs can cause the batter to curdle, so let them sit out for 30 minutes
- 1 cup whole milk – 2% milk works but whole milk creates better texture
- 2 tsp baking powder – Make sure its fresh (less than 6 months old)
- ½ tsp salt – Enhances all the other flavors
- 1 tsp vanilla extract – Pure vanilla, not imitation
For the Blueberry Layer
- 2 cups fresh Nova Scotia blueberries – Frozen works too but dont thaw them first
- 2 tbsp flour – This prevents the berries from sinking
- 1 tbsp lemon zest – Brightens the berry flavor significantly
For the Cream Topping
- 8 oz cream cheese, softened – Must be room temperature or it wont mix properly
- ½ cup powdered sugar – Sift it to avoid lumps
- 1 cup heavy whipping cream – Dont use half-and-half, you need the fat content
- 1 tsp vanilla extract
The flour coating on the blueberries is crucial – it creates a barrier that prevents bleeding while helping them stay suspended in the batter. If you cant find Nova Scotia blueberries, wild Maine blueberries are your next best option since they have similar intensity.
How to Make Nova Scotia Blueberry Cream Cake
Step 1: Prep Your Pan and Oven
Preheat oven to 350°F and grease a 9×13 inch baking dish thoroughly. I like using butter plus a light flour dusting – this prevents sticking better than just cooking spray. Line with parchment paper if you want extra insurance.
Step 2: Prepare the Blueberries
Rinse blueberries and pat completely dry with paper towels. Toss them with 2 tbsp flour and lemon zest in a small bowl until evenly coated. This step is non-negotiable – wet berries will sink and make your cake soggy.
Step 3: Make the Cake Batter
Cream softened butter and sugar in a large bowl using an electric mixer for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to butter mixture alternating with milk – start and end with flour mixture. Mix just until combined, dont overbeat or youll get tough cake.
Step 4: Fold in Blueberries
Gently fold the flour-coated blueberries into batter using a rubber spatula. Use broad, gentle strokes to avoid bursting the berries. The batter should look evenly speckled with berries.
Step 5: Bake the Cake
Spread batter evenly in prepared pan and bake for 45-50 minutes. The top should be golden brown and a toothpick inserted in center comes out with just a few moist crumbs. Dont overbake or the texture becomes dry.
Cool completely in the pan before adding cream topping – this usually takes about 2 hours at room temperature.
Step 6: Make the Cream Topping
Beat softened cream cheese with powdered sugar until smooth and lump-free. In a separate bowl, whip heavy cream and vanilla to stiff peaks. Fold whipped cream into cream cheese mixture in three additions, being gentle to maintain the light texture.
Spread cream topping evenly over cooled cake and refrigerate for at least 1 hour before serving.
Creative Variations to Try
Lemon Blueberry Version: Add 2 tbsp lemon juice to the batter and increase lemon zest to 2 tbsp. The citrus makes the blueberry flavor pop even more. You might also enjoy our Lemon Blueberry Sheet Cake for another citrusy option.
Mixed Berry Delight: Use 1 cup blueberries, ½ cup raspberries, and ½ cup blackberries. Coat all berries with flour the same way. The different berries create beautiful color variations.
Cinnamon Spice: Add 1 tsp ground cinnamon and ¼ tsp nutmeg to the dry ingredients. This gives it more of a coffee cake vibe thats perfect for brunches.
Chocolate Chip Addition: Fold in ½ cup mini chocolate chips along with the blueberries. The chocolate complements the berries surprisingly well.
Coconut Cream: Replace ½ cup of the flour with coconut flour and add ½ cup shredded coconut to the batter. Top with coconut whipped cream instead of regular.
Almond Extract Version: Replace vanilla with almond extract in both cake and topping. Use just ¾ tsp since almond extract is stronger than vanilla.
Frequently Asked Questions
Can I make this Nova Scotia blueberry cream cake ahead of time?
Yes, this cake actually improves overnight. Make the cake portion up to 2 days ahead and store covered at room temperature. Add the cream topping the day you plan to serve it. The flavors meld together beautifully and the texture becomes even more moist.
How do I store leftover blueberry cream cake?
Cover tightly and refrigerate for up to 5 days. The cream topping means it must be refrigerated, but let it sit at room temperature for 15-20 minutes before serving for best flavor. Dont freeze this cake since the cream topping doesnt freeze well.
Can I use frozen blueberries instead of fresh?
Absolutely, but dont thaw them first. Use frozen berries straight from the freezer and toss with flour just like fresh ones. They might add a few extra minutes to baking time, but the results are nearly identical.
What if my cream topping is too runny?
This usually means your cream cheese wasnt soft enough or you overwhipped the cream. Make sure cream cheese sits at room temperature for at least 2 hours before using. If it happens, chill the mixture for 30 minutes then whip briefly to firm it up.
Can I substitute the cream cheese topping?
Sure, you can use stabilized whipped cream, vanilla buttercream, or even just fresh whipped cream. However, the tangy cream cheese really balances the sweet cake perfectly, so I recommend sticking with it if possible.
How do I prevent blueberries from sinking to the bottom?
The flour coating is essential – it creates friction that helps berries stay suspended. Also make sure your batter isnt too thin and that you fold berries in gently at the very end. Room temperature ingredients help create the right batter consistency.
Can I make individual portions instead of sheet cake?
Yes, divide batter among 12 muffin cups and bake for 18-22 minutes. Top each with a dollop of cream mixture. These make great portable desserts for picnics or potlucks.
Making This Recipe Your Own
Every time I make this Nova Scotia blueberry cream cake, I think about that baker in Halifax who first showed me the technique. She told me her grandmother brought the recipe from Scotland over 100 years ago, adapting it to use the incredible blueberries that grow wild in Nova Scotia. Theres something special about recipes that connect us to places and people across time.
The beauty of this recipe lies in its perfect balance – not too sweet, not too rich, with just enough tartness from the berries to keep you coming back for more. Whether youre making it for a summer barbecue, holiday gathering, or just because you found beautiful blueberries at the farmers market, this cake delivers every single time.
I encourage you to make this recipe completely your own. Try different berry combinations, experiment with the spices, or create your own signature cream topping. The foundation is solid enough to handle your creativity while still giving you that authentic Nova Scotia blueberry experience that makes this dessert so special.
Nova Scotia Blueberry Cream Cake Recipe
Equipment
- 9×13-inch baking pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Parchment paper (optional)
- Whisk
Ingredients
Cake Base
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup whole milk
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Blueberry Layer
- 2 cups fresh Nova Scotia blueberries or frozen, unthawed
- 2 tbsp flour for coating blueberries
- 1 tbsp lemon zest
Cream Topping
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9×13” baking pan with butter and lightly dust with flour. Line with parchment paper if desired.
- Prepare Blueberries: Rinse and dry blueberries thoroughly. Toss with 2 tbsp flour and lemon zest. Set aside.
- Make Cake Batter:
- Cream butter and sugar using an electric mixer (3–4 minutes).
- Add eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, salt.
- Alternate adding dry ingredients and milk to the butter mixture. Mix until just combined.
- Fold in Blueberries: Gently fold in the flour-coated blueberries with a rubber spatula.
- Bake: Pour batter into prepared pan. Bake 45–50 minutes or until golden brown and a toothpick comes out with moist crumbs. Cool completely (~2 hours).
- Make Cream Topping:
- Beat cream cheese and powdered sugar until smooth.
- Whip cream and vanilla to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture in 3 parts.
- Assemble Cake: Spread cream topping over the cooled cake. Chill for at least 1 hour before serving.