Nova Scotia Blueberry Cream Cake
🛒 What You’ll Need
- 2 cups Fresh blueberries (Nova Scotia wild blueberries are the best!) 🫐
- 1 cup Granulated sugar 🍬
- Cake Layers: Flour, baking powder, eggs, and a touch of butter 🌾🥚
- Cream Filling: Softened cream cheese, heavy whipping cream, and powdered sugar ☁️🥣
- For Garnish: Even more fresh blueberries on top! 🫐✨
👩🍳 Instructions
- Prep the Berries: Toss your fresh blueberries with a little bit of sugar and set them aside so they get nice and juicy. 🫐🍬
- Bake the Base: Prepare your favorite light sponge or vanilla cake batter. Pour into a greased springform pan and bake at 350°F (175°C) until golden. Let it cool completely. ⏲️🔥
- Whip the Cream: Beat the heavy cream and cream cheese with powdered sugar until you have stiff, luscious peaks. ☁️🌀
- Assemble the Layers: Slice your cooled cake in half horizontally. Spread a thick layer of the cream filling on the bottom half, then top with a generous layer of blueberries. 🍰🫐
- Repeat: Place the second cake layer on top. Add another layer of cream and finish with a mountain of fresh blueberries across the top! 🏔️🫐
- Chill: Let the cake set in the refrigerator for at least 4 hours (overnight is even better!) to let the berry juices soak into the cream. ❄️⏲️
🔥 Pro Tips:
- The Perfect Slice: Use a sharp, serrated knife and wipe it clean between slices to show off those beautiful purple and white layers! 🔪✨
- Keep it Fresh: This cake is best served cold, straight from the fridge. 🌡️❄️
