• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » All-Time Favorites

Nova Scotia Blueberry Cream Cake

Modified: Mar 15, 2025 · Published: Sep 14, 2008 by Anna · This post may contain affiliate links · 24 Comments

Jump to Recipe

Nova Scotia Blueberry Cream Cake is a very interesting fresh blueberry and sour cream dessert. I found the recipe years ago after someone asked for help identifying a dessert with a layer of cake, blueberries and cream. It was something someone brought to a teachers' conference, and it was so good people remembered it many months later.

Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cake Source

A friend pointed me to this recipe on allrecipes.com. On paper, Nova Scotia Blueberry Cream Cake sounded like it might be similar to the memorable potluck dessert which was described as a layer of cake topped with berries and cream – not unlike a Boston Cream Pie. This new cake was more like a cheesecake than a Boston Cream Pie. I don’t think it was the dessert we were searching for, but I've been making it ever since.

This is a slice from the 6-inch version.

Texture and Flavor

Every time I make this I start wanting to visit Nova Scotia, so I like that it has a place in the name. But looking past that part of the name, what exactly is a blueberry cream cake? I'd compare this to a cheesecake, but with sour cream in place of the cheese and way more fruit. The bottom is a thick soft cookie type crust that soaks up moisture from the topping, which is just berries suspended in sour cream. And you can vary the texture even more by putting a little whipped cream on top. This works best with big, fat, sweet berries. I've only made it with blueberries, but now that I've learned I can make a smaller batch recipe, I'm going to try it out with blackberries.

Blueberry Cream Cake

Six Inch Size

The recipe is designed for a standard 9-inch springform pan, but you can make half and bake it in a 6-inch springform, which is what I usually do these days. The baking time is still around 60 minutes even in the smaller pan.

Nova Scotia Blueberry Cream Cake

Crust:
1 ½ cups all-purpose flour (6 ¾ oz)
½ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
4 ounces butter, unsalted (cold)
1 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 egg yolks
1 teaspoon vanilla extract
2 cups sweetened whipped cream for topping

Preheat oven to 375 degrees F. Spray 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. Some people prefer to skip this step and just mix them with the whipped cream, but I've always put them directly 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, 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.

Makes 8 servings.

A Few More Tips

  • For the crust, the recipe calls for unsalted butter, but salted butter works too and you don't really need to reduce the salt. Maybe just use a scant ¼ teaspoon. The easiest way to make the crust is in a food processor. It will be very crumbly, and the crust will bake up crumbly. One of these days I might try making the crust by creaming the butter and sugar and adding the other ingredients.
  • I have never tested this with light or low fat sour cream, but I think it would be too watery and don't recommend it. I've seen reviews from people who successfully used Greek yogurt. If you try that, it's probably best to go with the full fat type.
  • Use big, fat, berries. I'll update when I try with a mixture of blueberries and blackberries.
  • The directions say to loosen the cake from the sides of the pan as soon as you take it out of the oven. If you forget to do this (as I have done), the cake will crack.

Recipe

Nova Scotia Blueberry Cream Cake

Nova Scotia Blueberry Cream Cake

Anna
A creamy berry and sour cream dessert.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Course Desserts
Cuisine Canadian
Servings 8 slices

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.
Keyword Blueberry, Cream Cake, Nova Scotia
Tried this recipe?Let us know how it was!

More All-Time Favorites

  • Martha Stewart Fired Me Chocolate Chip Cookie recipe by Sarah Gormley, author of The Order of Things.
    Martha Stewart Fired Me Cookies
  • Travis Kelce's Mom's Chocolate Chip Cookie Recipe
    Donna Kelce's Chocolate Chip Cookies
  • Brownie Mix Caramel Brownies
    Brownie Mix Caramel Brownies
  • Whole Cottage Cheese Muffin
    Easy Cottage Cheese Muffins

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Anna says

    May 20, 2021 at 4:26 pm

    Jody, that was a good call on the ricotta and yogurt combo. Thanks for letting us know it worked! I haven't made this recipe in a while, but plan to as soon as I can get a good deal on blueberries. But yes, you managed to infuse some protein into it so that's great. I guess it's now an Italian Nova Scotia Cream Cake.

  2. Jody says

    May 20, 2021 at 3:54 pm

    The first time I made this cake I had no sour cream so substituted 1 1/2 cups ricotta and 1/2 c Greek yogurt in its place. SO GOOD and maybe even healthy.

  3. Brian Tremain says

    November 21, 2010 at 4:19 pm

    I got this basic recipe from Bon Appetit, August ,1979 and have been enjoying it ever sense.

  4. Fritz says

    September 22, 2010 at 2:50 am

    5 stars
    Great recipe! I made this cake already twice, once with blueberries and once with cherries and both times it became delicious. By the way, I used cookie crumbs for the crust and that worked very well.

  5. scarlet says

    July 20, 2010 at 12:54 pm

    5 stars
    I have made this recipe many times and it is always a hit. I have used greek yogurt and it is almost impossible to taste the difference. Don't miss this one

  6. Anna says

    July 10, 2010 at 8:59 am

    Hi Joan,

    Glad you found the recipe! Have a good weekend.

  7. joan says

    July 10, 2010 at 8:52 am

    I've made this cake many times & it's always a hit. I found the recipe several years ago in a Downhomer Magazine with some slight variations. I'm about to make it again today for a Family gathering & couldn't find my magazine. Thank God for Google.

  8. Anna says

    June 07, 2010 at 4:08 pm

    Elisa, I'm afraid the yogurt would break down and curdle.

  9. Elisa says

    June 07, 2010 at 3:40 pm

    What do you think would happen if you substituted yogurt for the sour cream?

  10. Aurora says

    August 17, 2009 at 9:37 am

    This is the most amazing recipe! The prep was so fast and easy with the food processor! I am looking forward to trying it with some wild blueberries!!

  11. judy says

    May 04, 2009 at 8:42 am

    I made this and yes, it is wonderful. The crust reminded me of a shortbread and the blueberry/sour cream topping is a perfect balance with the crust. It was easy to make and will be a repeat recipe.

  12. Alex says

    February 16, 2009 at 1:53 pm

    This cream cake recipe was one of the house specialties at a restaurant called The Cape House Inn, located in Mahone Bay, Nova Scotia. The restaraunt closed about 20 years ago, but this recipe is definitely a legacy.

  13. Mark says

    September 17, 2008 at 12:38 pm

    As a reader of this blog from Nova Scotia, I would say yup, that looks like something you could easily get here around blueberry season...just about now. Yummmy!

  14. katie says

    September 16, 2008 at 7:58 am

    Wow thats purple! I love how it looks creamy on top and then when you cut into it you get the brilliant purple from the blueberries. Looks divine

  15. runjess says

    September 15, 2008 at 9:37 am

    Wow! No wonder it was remembered!

  16. giz says

    September 15, 2008 at 6:47 am

    What a show stopper that is. I have a Nova Scotia cookbook and each and every recipe in that book makes your eyes go WOW!!! Couple that with the wonderful people of the Canadian Maritimes - you've got heaven.

  17. Candy says

    September 15, 2008 at 5:10 am

    This looks really good!

  18. rebecca says

    September 14, 2008 at 6:45 pm

    this looks delicious. now i know what i want for dinner. 😉

  19. Kristen says

    September 14, 2008 at 6:20 pm

    Wow, that's gorgeous! *drools* 😉

  20. bakingblonde says

    September 14, 2008 at 4:15 pm

    Awe, too bad that wasn't it. I sure does look DELICIOUS though!!

  21. VeggieGirl says

    September 14, 2008 at 4:05 pm

    Oooh, gorgeous!

  22. clumbsycookie says

    September 14, 2008 at 3:59 pm

    I was gonna say the same thing! Pretty color!

  23. Joanna says

    September 14, 2008 at 3:50 pm

    wow this looks so rich. the top looks like a custard. blueberry pie is my second favorite pie (cherry taking the cake), so i know this must be good.

  24. Katrina says

    September 14, 2008 at 3:31 pm

    Holy Lot-of-blueberriness, Batman! Looks good.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.