Description
Discover the charm of Nova Scotia with each bite of this Blueberry Cream Cake, a dessert that pairs local blueberries with a luscious sour cream filling. The cake’s crust, a simple blend of flour, sugar, and butter, perfectly complements the rich, creamy texture of the filling, making it an irresistible treat for any occasion.Ideal for summertime gatherings or a cozy family dessert, this cake celebrates the flavors of the Maritimes with its fresh, juicy blueberries and smooth, velvety filling. Whether you’re a seasoned baker or a novice in the kitchen, this recipe guides you through each step, ensuring a delightful result that’s sure to impress.
Ingredients
Crust:
1 ½ cups all-purpose flour
½ cup sugar
1 ½ tsp baking powder
½ cup butter
1 egg
Filling:
4 cups blueberries
2 cups sour cream
½ cup white sugar
2 egg yolks
1 tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C).
Making the Crust:
In a medium bowl, whisk together flour, sugar, and baking powder.
Cut butter into small cubes and blend into the flour mixture using a fork, until crumbly.
Mix in the egg to form a dough.
Press the dough evenly into a greased springform pan.
Making the Filling:
Evenly spread blueberries over the crust.
In a separate bowl, mix sour cream, sugar, egg yolks, and vanilla extract.
Pour this mixture over the blueberries.
Baking:
Bake for 60 minutes or until edges are lightly browned.
Let cool before removing from the pan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 390