Few desserts capture the heart of Atlantic Canada like Nova Scotia Blueberry Cream Cake. Made with tender cake layers, sweet local blueberries, and a lightly sweetened cream topping, this cake is simple, comforting, and deeply nostalgic. It’s the kind of recipe that feels like it’s been baked in coastal kitchens for generations—shared at family gatherings, church suppers, and summer celebrations.
This cake isn’t heavy or overly sweet. Instead, it’s soft, moist, and balanced, letting the blueberries shine while the creamy topping melts gently into the cake. Every bite tastes like home.
Why This Blueberry Cream Cake Is So Special
• Celebrates Nova Scotia’s famous wild blueberries
• Soft, tender cake with juicy fruit
• Light cream topping instead of heavy frosting
• Easy, old-fashioned ingredients
• Perfect for summer or anytime
• Even better the next day
This is comfort baking at its finest.
Ingredients
Cake
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup milk
Blueberry Layer
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2 cups fresh or frozen blueberries
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2 tbsp sugar
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1 tbsp flour or cornstarch
Cream Topping
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1 cup heavy whipping cream
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¼ cup powdered sugar
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½ tsp vanilla extract
Optional:
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Lemon zest
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Powdered sugar for dusting
How to Make Nova Scotia Blueberry Cream Cake
1. Prepare the Oven
Preheat oven to 350°F (175°C).
Grease and line a 9×13-inch baking pan.
2. Mix the Cake Batter
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, mixing gently until smooth.
3. Add the Blueberries
Toss blueberries with sugar and flour.
Gently fold into the batter or sprinkle evenly over the top once poured into the pan.
4. Bake
Pour batter into prepared pan and spread evenly.
Bake for 35–40 minutes, until lightly golden and a toothpick comes out clean.
Cool completely in the pan.
5. Make the Cream Topping
Whip cream, powdered sugar, and vanilla until soft peaks form.
Spread gently over the cooled cake.
6. Chill & Serve
Refrigerate for 1 hour before slicing for best texture.
Dust lightly with powdered sugar if desired.
How to Serve
This cake is perfect served:
• Chilled on warm days
• With tea or coffee
• As a light dessert after dinner
• At summer gatherings
• For brunch or afternoon treats
It’s refreshing, not heavy, and incredibly satisfying.
Tips for the Best Results
• Wild blueberries give the best flavor
• Don’t overmix the batter
• Let the cake cool completely before adding cream
• Chill before slicing for clean cuts
• Add lemon zest for brightness
Lovely Variations
Lemon Blueberry Cream Cake
Add lemon zest and a splash of lemon juice.
Blueberry Sour Cream Cake
Replace milk with sour cream for richness.
Individual Blueberry Cream Squares
Bake in muffin tins for single servings.
Mixed Berry Version
Use blueberries, raspberries, and strawberries.
Storage
Refrigerator:
Store covered for up to 3 days.
Freezing:
Freeze cake without cream topping up to 2 months.
FAQ
Can I use frozen blueberries?
Yes—do not thaw before using.
Is this overly sweet?
No—balanced and lightly sweet.
Can I make it ahead?
Yes—add cream topping the day you serve.
Is this a traditional recipe?
Yes—variations of this cake are beloved across Nova Scotia.
Final Thoughts
Nova Scotia Blueberry Cream Cake is more than just a dessert—it’s a taste of tradition. Soft cake, juicy blueberries, and a cloud-like cream topping come together in a recipe that feels warm, familiar, and deeply comforting.
Once you make it, it becomes a recipe you’ll cherish and return to year after year.
