Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cream Cake is a wonderfully moist and light cake filled with juicy blueberries and topped with a creamy, dreamy frosting. 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 substitute with your favorite berries.

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 tender and spongy cake and pair it with a rich cream filling and topping, you get the perfect dessert. 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 warm, sunny days. Not a fan of blueberries? Don’t worry, it’s still delicious with other fruits too.

Kitchen Equipment Needed:

• Large mixing bowl
• Medium mixing bowl
• Small mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Electric mixer
• 9×13 inch baking dish or cake pan
• Cooling rack

Ingredients:

Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries

Cream Filling:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Directions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or cake pan.
2. Prepare the Cake:
   • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, then stir in the vanilla extract.
   • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
   • Gently fold in the blueberries.
3. Bake the Cake:
   • Pour the batter into the prepared baking dish, spreading it evenly.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
4. Prepare the Cream Filling:
   • In a medium mixing bowl, beat the cream cheese until smooth.
   • Add the powdered sugar and vanilla extract, and continue to beat until well combined.
   • In a separate small mixing bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
5. Assemble the Cake:
   • Once the cake has completely cooled, spread the cream filling evenly over the top.
6. Serve:
   • Chill the cake in the refrigerator for at least 1 hour before serving for best results.
   • Slice and serve the cake once it has chilled.

Enjoy:

This Nova Scotia Blueberry Cream Cake is a delightful treat that’s perfect for any occasion. The combination of tender cake, juicy blueberries, and creamy frosting is simply irresistible! Enjoy the fresh and comforting flavors of this homemade cake.