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Nova Scotia Blueberry Cream Cake


A friend gave me this recipe, it's a layer cake, cake + blueberry + sour cream. This dessert is a huge hit every time I make it.













Trans-fat Free, Low Sodium


1 ½ cups all-purpose flour
½ cup sugar
1 ½ teaspoons baking powder
½ cup butter
1 large eggs
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
½ cup sugar
2 large egg yolks
1 teaspoon vanilla extract


Spray a 9 inch springform pan with non-stick cooking spray.

Set oven to 375℉ (190℃).

Add the flour, baking powder and suger to a medium sized bowl and mix together.

Add the butter and incorporate using a pastry blender or by hand pinching your fingers to mix into a texture that is like coarse crumbs.

Add the egg and one teaspoon of vanilla, mixing well.

Transfer to the prepared pan and gently pat down evenly.

Pour the blueberries over the top of the cake layer.

Whisk together the sour cream, remaining ½ cup of sugar, egg yolks and another teaspoon of vanilla in another bowl.

Pour this mixture over the blueberries layer.

Bake in the preheated oven for 60 to 70 minutes until the top is lightly browned.

Cool completely, then run a knife around the edges to release.

Remove the ring and serve with whipped cream if desired.


* not incl. in nutrient facts

Add review




Can I freeze the leftovers?

over 4 years ago


Can I use frozen blueberries?

over 2 years ago


Sure. You can use frozen blueberries. Maybe coat the berries with a couple tablespoons of flour. Increase the baking time 5 more minutes. Hope this helps.

over 2 years ago

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 47449% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 125mg 5%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 17% Vitamin C 13%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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