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–+ servings
Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cream Cake Recipe

The Crispy Chef
A tender, moist cake layered with fresh Nova Scotia blueberries and topped with a rich cream cheese frosting. The perfect balance of tart fruit and velvety cream in every bite—ideal for summer desserts, dinner parties, or a cozy afternoon treat.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Canadian
Servings 12
Calories 410 kcal

Equipment

  • 9x13-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 9x13” 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.

Notes

Use unbleached flour for a better flavor or substitute ¼ cup flour with cornstarch for extra tenderness.
Wild Maine blueberries can substitute Nova Scotia blueberries.
Frozen berries should not be thawed.
Avoid overbaking to maintain a moist texture.
Add lemon juice or mixed berries for variations.

Nutrition

Calories: 410kcalCarbohydrates: 45gProtein: 5gFat: 24g
Keyword Nova Scotia dessert
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