Description
Experience the delightful flavors of summer with this moist and tender Nova Scotia Blueberry Cream Cake, featuring fresh blueberries and rich vanilla notes.
Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream the butter and sugar together in a mixing bowl until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Combine the flour and baking powder in a separate bowl, whisking until well mixed.
- Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup of milk, mixing until just combined.
- Fold in the fresh blueberries gently to avoid mashing them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Try adding lemon zest or swapping blueberries for other berries for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry cake, cream cake, summer dessert, Nova Scotia, baking