Nova Scotia Blueberry Cream Cake
A delightful dessert bursting with fresh blueberries and topped with rich whipped cream, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Contributes a tender crumb and structure.
- 1 cup granulated sugar Adds sweetness that balances the tartness of the blueberries.
- 1/2 cup unsalted butter Softened to bring creaminess and moisture to the cake.
- 1 cup milk Ensures the cake is moist and rich.
- 3 teaspoons baking powder Provides necessary lift for a fluffy cake.
- 1/2 teaspoon salt Enhances the overall flavor.
- 2 cups fresh blueberries Bursting with juicy sweetness and bright color.
- 1 teaspoon vanilla extract Offers aromatic depth to the flavor profile.
Frosting Ingredients
- 1 cup heavy cream Perfect for whipping into dreamy frosting.
- 2 tablespoons powdered sugar Adds just the right amount of sweetness to the cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the milk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before turning it out onto a wire rack.
Frosting and Serving
- In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Frost the cooled cake with the whipped cream and garnish with extra blueberries.
Notes
Tips: Use fresh blueberries for best flavor. Ensure butter is at room temperature. Avoid overmixing the batter. Check for doneness with a toothpick.