Nova Scotia Blueberry Cream Cake
A creamy berry and sour cream dessert.
Servings 8 slices
Cost 5
Equipment
- Springform Pan
Ingredients
Crust
- 1 ½ cups all-purpose flour (200 grams)
- ½ cup granulated sugar (100 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 ounces butter, cold and cut into chunks (salted) (114 grams)
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- 4 cups fresh blueberries or thawed and drained frozen blueberries
- 2 teaspoons cornstarch
- 2 cups sour cream
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups sweetened whipped cream for topping
Instructions
- Preheat oven to 375 degrees F. Grease a 9-inch round springform pan with cooking spray. It’s best to use light colored (silver) rather than black.
- In a bowl or food processor, combine flour, ½ cup granulated sugar, baking powder and salt. Cut or process in butter until mixture resembles coarse crumbs. Stir or process in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan.
- Sprinkle cornstarch over the blueberries and gently stir to coat cornstarch with blueberries (it will disappear as you stir). Spread the blueberries over the crust.
- Stir sour cream, ½ cup of sugar, egg yolks and 1 teaspoon of vanilla together in a mixing bowl. Pour this mixture over the blueberries and carefully spread it across the top.
- Set the springform pan on a foil lined cookie sheet and bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned around edges – it should still look a little loose in the center and will set as it cools and chills. Loosen hot cake from pan with a knife (this is to prevent cracking), but do not remove sides quite yet.
- Cool completely and chill for a few hours. Remove sides of springform pan. Serve each slice with whipped cream or spread whipped cream over entire cake before slicing.