Nova Scotia Blueberry Cream Cake – A Must-Try Dessert! 🍰🫐


Introduction
I made this Nova Scotia Blueberry Cream Cake last weekend, and let me tell you—it disappeared within minutes! Even my husband, who rarely eats desserts, went back for a second slice. The sweet, juicy blueberries combined with the soft, buttery cake and a heavenly creamy topping create a dessert that’s pure magic. This recipe is simple, comforting, and bursting with fresh flavor—a true must-try!

📋 Ingredients
For the Cake:
1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter, softened 🧈
1 egg 🥚
1 teaspoon vanilla extract 🌿
1 cup fresh or frozen blueberries 🫐
For the Cream Topping:
1 cup sour cream
½ cup sugar
1 teaspoon vanilla extract
Instructions
1. Preheat & Prepare the Cake Batter:
Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper.
In a mixing bowl, whisk together flour, sugar, and baking powder.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and vanilla extract together, then mix into the dry ingredients until combined.
Fold in the blueberries, ensuring they are evenly distributed in the batter.
2. Bake the Cake:
Spread the batter evenly into the prepared cake pan.
Bake for 25–30 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean.
3. Prepare the Cream Topping: