Prep time: 20 min | Cooking: 1 hr | Total: 1 hr 20 min | Servings: 10 | Yield: 10 servings
Nova Scotia Blueberry Cream Cake looked like it might be close to the unforgettable potluck dessert that was described to me as a cake layer overlaid with berries and cream – not unlike a Boston Cream Pie. This cake resembled a cheesecake rather than a Boston Cream Pie. I first had this when I was 6 or 7 years old when we visited our grandparents. I was intrigued by how it looks. It is so delicious that I ate 3 slices of it. It a dessert that we’ve been looking for a long time ago. Try this Nova Scotia Blueberry Cream Cake, and discover the best of this cake with your family and friends. I think it’s the dessert we’ve been looking for, and it’s so delicious I would certainly make it and eat it on my own.
Ingredients:
1 ½ cups all-purpose flour
½ cup white sugar
1 ½ tsp baking powder
½ cup butter
(1) egg
1 tsp vanilla extract
4 cups blueberries
2 cups sour cream
½ cup white sugar
(2) egg yolks
1 tsp vanilla extract
Directions:
1. Preheat oven about 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
2. In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Add and mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and a tsp of vanilla. Pat lightly into the bottom of the prepared pan. Pour the blueberries over the top.
3. Whisk the sour cream, 1/2 cup of sugar, egg yolks, and a tsp of vanilla in another medium bowl until smooth. Pour over the blueberries.
4. In the preheated oven, bake until the top turns light brown, for 60 to 70 minutes. Let it cool, and run around the edge of the pan with a knife. Remove the outer ring of the pan, and cut into wedges to serve.
Nutrition Facts:
Per Serving: 379.1 calories; 104.2 mg cholesterol; 172.5 mg sodium; 5.1 g protein; 45.1 g carbohydrates.
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