Description
A delightful cake showcasing fresh blueberries with a light blueberry-infused whipped cream topping, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the fresh blueberries gently, being careful not to break them.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form while the cake cools.
- Spread the whipped cream on top of the cooled cake and garnish with additional blueberries if desired.
- Slice, serve, and enjoy your Nova Scotia Blueberry Cream Cake!
Notes
Store leftovers wrapped tightly or in an airtight container to maintain moisture. Freezing slices is also an option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg