Do Share Recipe

Blueberry Cream Cake Recipe | Moist & Delicious Dessert Treat

I recently baked this delightful blueberry cream cake recipe and I immediately fell in love with how the tangy sour cream meets juicy blueberries in every bite. After mixing, baking and cooling it, I couldn’t wait to slice it up for friends — and the delight on their faces confirmed it was worth the effort.

The dense cake base gives a comforting texture, while the blueberry-sour cream topping adds fresh fruitiness and creaminess. It’s a dessert that feels both homey and special. I’m excited to share how you can bring this treat into your own kitchen easily. You can also enjoy a tomato spinach shrimp pasta recipe for a light and savory meal alongside this sweet treat.

Ingredients

Here’s everything you’ll need, and why each ingredient plays its part:

1 ½ cups all-purpose flour — the base of the cake; gives structure without being too heavy.
1 cup white sugar, divided — sugar sweetens and helps with browning; splitting it ensures sweetness in both layers.
1 ½ teaspoons baking powder — helps the cake rise a little so the texture isn’t too dense.
½ cup butter — provides richness and a tender crumb in the cake layer.
1 large egg — binds the cake layer and adds moisture.
2 teaspoons vanilla extract, divided — vanilla adds warmth and enhances the other flavors; dividing it places it in both layers.
4 cups fresh blueberries — the star ingredient; fresh blueberry flavor is brighter and more vibrant than frozen (if you use frozen, drain excess liquid).
2 cups sour cream — adds a creamy tang, giving the topping its distinctive flavor and texture.
2 large egg yolks — help the topping set and give it a custard-like richness.

Note: Serves about 10.

Variations

You can tweak the recipe to suit dietary preferences or add your own twist:

For a dairy-free version, substitute vegan butter for the butter, and use a plant-based sour cream alternative.
For a lower-sugar version, reduce the sugar slightly (for example, use ¾ cup sugar total) or swap out a portion for a granulated sugar substitute.
To enhance flavor, stir in a tablespoon of lemon zest or a teaspoon of almond extract into the topping layer for a subtle aromatic lift.
For a different fruit twist: while blueberries are the classic, you could use raspberries, blackberries or a mix of summer fruits — just be mindful of added juices if using frozen.

You may also love trying a blackened chicken alfredo recipe for a creamy, savory dinner that pairs perfectly with lighter desserts.

Cooking Time

Here are the times you’ll want to know:

Prep Time: 20 minutes
Cooking Time: 1 hour (60-70 minutes in the oven)
Total Time: 1 hour 20 minutes

Equipment you need

9-inch springform pan — makes it easy to remove the cake without damaging the topping.
Mixing bowls — one for the cake layer, one for the sour cream topping.
Pastry blender or fork (or your fingers) — to cut the butter into the flour mixture for that crumbly texture.
Whisk — for combining the sour cream, egg yolks and remaining ingredients smoothly.
Oven with rack set to middle position — ensures even baking of the cake and topping.

How to Make Nova Scotia Blueberry Cream Cake Recipe

Prepare the cake layer

Begin by pre-heating the oven to 375°F (190°C) and greasing your 9-inch springform pan. In a medium bowl, stir together flour, half the sugar, and baking powder. Use a pastry blender (or finger-pinch) to cut in the butter until the mixture resembles coarse crumbs. Add the whole egg and 1 teaspoon vanilla extract, then press the batter into the bottom of the prepared pan and scatter the fresh blueberries evenly over the top.

Make the sour cream topping

In a separate bowl, whisk together the sour cream, the remaining ½ cup sugar, the egg yolks and the last teaspoon of vanilla. Pour this creamy mixture gently over the blueberries in the pan, ensuring it spreads to the edges and covers them completely.

Bake and cool

Place the pan in the pre-heated oven and bake until the top is light golden-brown and the center is set (about 60 to 70 minutes). After removing it from the oven, allow it to cool on a wire rack. Then run a knife around the edge of the pan, remove the outer ring, and chill in the fridge if you prefer it firmer before serving.

Additional Tips for Making this Recipe Better

From my own experience, here are a few hacks I found useful:

I always use fresh blueberries when in season — they give a bright “pop” in flavour that frozen ones can’t fully match.
I found that letting the cake chill in the fridge for an hour after baking helps the sour-cream layer firm nicely and makes clean slicing easier.
I lightly dust the blueberries with a teaspoon of flour before mixing them into the batter — that helps prevent them from sinking to the bottom.
I recommend greasing the springform pan and also placing a parchment circle at the base — the cake slides out more cleanly and the topping remains intact.
When slicing, I dip my knife in hot water between cuts — it helps make smoother slices without tearing the cream layer.

How to Serve Nova Scotia Blueberry Cream Cake Recipe?

This cake deserves a special presentation. After removing it from the springform pan, place the cake on a pretty platter. For garnish, scatter a handful of fresh blueberries on top, maybe a few mint leaves for colour contrast, and dust the outer edge with a light sprinkle of powdered sugar.

For a finishing touch, serve each slice with a dollop of softly whipped cream or a scoop of vanilla ice cream. It’s perfect for afternoon tea, potluck desserts or a casual weekend treat.

Nutritional Information

Here’s a quick snapshot of the nutrition per serving (about 1 of 10 slices):

Calories: ~379 kcal
Protein: ~5 g
Carbohydrates: ~45 g
Fat: ~21 g

Make Ahead and Storage

Storing

After baking and cooling, I recommend covering the cake and refrigerating it. It stays fresh for about 2–3 days in the fridge and the flavor even improves as it rests.

Freezing

You can slice the cake, wrap each slice in plastic wrap and then foil, and freeze for up to a month. Thaw slices in the refrigerator before serving.

Reheating / Serving after chilling

Because of the creamy sour-cream layer, you don’t need to reheat — serving chilled is perfect. Remove from fridge about 10 minutes before serving so the texture softens slightly.

Why You’ll Love This Recipe?

Here’s why I absolutely adore this dessert:

It’s effortlessly elegant: The steps are straightforward but the result looks refined.
It gives a bright burst of fruit flavor thanks to the plentiful fresh blueberries.
The cream-tang topping from the sour cream and egg yolks adds richness without being too heavy.
It’s versatile enough for tweaks (dietary swaps, fruit variations) while staying true to its character.
It’s a great make-ahead dessert — you can bake it earlier, chill it, and serve later with minimal fuss.

Ben Carraoli