Nova Scotia Blueberry Cream Cake is a delightfully moist cake that’s filled and topped with a dreamy cream cheese frosting and juicy blueberries. It’s not heavy or overly sweet either. I think it’s a perfect summer or holiday dessert, and if you’re not a blueberry fan, feel free to use another berry.
It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a light and spongy vanilla cake and pair it with a pillowy cloud-like cream cheese frosting & fresh blueberries, you get the perfect cake. The addition of blueberries just sends it over the top. I’ve really been in the mood for summer to arrive and this dreamy cake reminds me of sunny days and gatherings. Not a fan of blueberries? Don’t worry, it’s still delicious without them.
Kitchen Equipment Needed:
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Cake stand or serving plate
Ingredients:
Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh blueberries (divided, 1 cup for frosting and 1 cup for topping)
Directions:
- Preheat Oven and Prepare Cake Pans:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, using an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, using an electric mixer, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract until well combined. Gently fold in 1 cup of fresh blueberries.
- Assemble the Cake:
- Place one cake layer on a cake stand or serving plate. Spread a layer of frosting over the top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Arrange the remaining 1 cup of fresh blueberries on top of the cake.
- Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Serve chilled or at room temperature.
This Nova Scotia Blueberry Cream Cake is perfect for those who love a combination of moist vanilla cake and creamy, tangy frosting with fresh, juicy blueberries. Enjoy!
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