Nova Scotia Blueberry Cream Cake Recipe-Sweet Delight

Indulge in a taste of Atlantic Canada with this exquisite Nova Scotia Blueberry Cream Cake! Bursting with the sweet-tart flavor of local blueberries nestled in a tender, moist cake and crowned with a luscious cream cheese frosting, this dessert is a true sweet delight. Perfect for any occasion, it’s a simple yet elegant way to celebrate the bounty of Nova Scotia.

Ingredients

• For the Cake:
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 2 cups fresh Nova Scotia blueberries (or frozen, not thawed)
• For the Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream (optional, for consistency)
• Zest of 1 lemon (optional, for extra brightness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Gently fold in the fresh Nova Scotia blueberries. If using frozen, do not thaw them first.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10-15 minutes before inv
   erting them onto a wire rack to cool completely.
10. While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
11. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Mix in the vanilla extract and lemon zest (if using). If the frosting is too thick, add milk or heavy cream one tablespoon at a time until desired consistency is reached.
12. Once the cakes are completely cool, frost your Nova Scotia Blueberry Cream Cake. You can layer the frosting between the cakes and spread it over the top and sides. Garnish with a few fresh blueberries, if desired.
13. Slice and serve! Store any leftovers in an airtight container in the refrigerator.