Nova Scotia Blueberry Cream Cake Recipe
This delightful cake features fresh blueberries and a rich whipped cream topping, perfect for any occasion. It's a delicious dessert that combines the sweetness of blueberries with a creamy texture.
Ingredients
- 2 cups fresh Nova Scotia blueberries
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 piece lemon zest
- 1 teaspoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in blueberries gently with a spatula.
- Divide batter between prepared pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick comes out clean; cool in pans for 10 minutes.
- Prepare whipped cream by beating heavy cream, powdered sugar, lemon zest, and lemon juice until stiff peaks form.
- Layer the cakes with whipped cream and chill for at least 30 minutes before serving.
Notes
Chill the cake before serving for the best flavor.