Certainly! Here’s a delightful recipe for Nova Scotia Blueberry Cream Cake, a dessert that combines a buttery crust with a luscious blueberry and sour cream filling.
🍰 Nova Scotia Blueberry Cream Cake
Ingredients
For the Crust:
• 1½ cups all-purpose flour
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ½ cup (1 stick) unsalted butter, cold and cubed
• 1 large egg
• 1 teaspoon vanilla extract
For the Filling:
• 4 cups fresh blueberries
• 2 cups sour cream
• ½ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
• Set your oven to 375°F (190°C). Grease a 9-inch springform pan to prevent sticking.
2. Prepare the Crust:
• In a medium mixing bowl, combine the flour, sugar, and baking powder.
• Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Incorporate the egg and vanilla extract into the mixture, stirring until a soft dough forms.
• Press the dough evenly into the bottom of the prepared springform pan.
3. Add the Blueberries:
• Evenly distribute the fresh blueberries over the crust layer.
4. Prepare the Filling:
• In a separate bowl, whisk together the sour cream, sugar, egg yolks, and vanilla extract until the mixture is smooth and well combined.
• Pour this creamy mixture over the blueberries, spreading it out gently to cover them.
5. Bake the Cake:
• Place the assembled cake in the preheated oven and bake for approximately 60 minutes, or until the top is lightly browned and the filling is set.
6. Cool and Serve:
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
• Run a knife around the edge of the pan to loosen the cake, then remove the sides of the springform pan.
• Let the cake cool completely before slicing and serving.
Tips:
• Blueberries: While fresh blueberries are recommended for this recipe, you can use frozen blueberries if fresh ones are not available. There’s no need to thaw them before adding to the cake.
• Serving Suggestion: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy baking and indulging in this classic Nova Scotia Blueberry Cream Cake!