Nova Scotia Blueberry Cream (Print Version)
Moist cake layers with wild blueberries, tangy blueberry reduction, and creamy frosting topped with fresh berries and lemon zest.
# Ingredients:
Blueberry Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
1 3/4 cups granulated sugar
07 -
4 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 cup sour cream
10 -
1 1/2 cups fresh or frozen wild blueberries
11 -
2 tablespoons all-purpose flour (for coating blueberries)
Blueberry Reduction
12 -
2 cups fresh blueberries
13 -
1/4 cup granulated sugar
14 -
1 tablespoon lemon juice
Blueberry Cream Frosting
15 -
16 ounces cream cheese, softened
16 -
1 cup unsalted butter, softened
17 -
5 cups powdered sugar
18 -
1/2 cup cooled blueberry reduction
19 -
1 teaspoon vanilla extract
Garnish
20 -
Fresh blueberries
21 -
White chocolate curls
22 -
Lemon zest
23 -
Mint leaves
# Instructions:
01 -
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 10 to 15 minutes until thickened. Remove from heat and allow to cool completely. Set aside.
02 -
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Set aside.
03 -
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Add the flour mixture alternately with sour cream, beginning and ending with the flour mixture. Toss blueberries with 2 tablespoons of flour to prevent sinking, then gently fold them into the batter until evenly distributed.
05 -
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 -
In a mixing bowl, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar and continue beating until creamy. Mix in the cooled blueberry reduction and vanilla extract, then beat until the frosting is fluffy.
07 -
Place one cake layer on a serving plate, spread an even layer of frosting over it, followed by a thin layer of blueberry reduction. Repeat with remaining layers. Frost the entire cake evenly.
08 -
Garnish the assembled cake with fresh blueberries, white chocolate curls, lemon zest, and mint leaves. Refrigerate before serving to set the frosting.
# Notes:
01 -
Use wild blueberries for optimal flavor. Coating blueberries in flour prevents sinking during baking. Ensure the blueberry reduction is fully cooled before incorporating into the frosting. Use room-temperature ingredients for best results. Avoid overmixing the batter to maintain cake tenderness. Refrigerate the finished cake to maintain freshness and structure.