Nova Scotia Blueberry Cream Cake
A delightful dessert featuring fresh blueberries and creamy sour cream, perfect for summer gatherings.
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 0.5 cups sugar
- 1.5 tsp baking powder
- 0.5 cups butter cut into small cubes
- 1 piece egg
- 4 cups blueberries fresh preferred
- 2 cups sour cream
- 0.5 cups white sugar
- 2 pieces egg yolks
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the all-purpose flour, sugar, and baking powder.
- Cut the butter into small cubes. Use a fork to blend it into the flour mixture until it becomes crumbly.
- Mix in the egg until a dough forms.
- Spread the dough evenly into a greased springform pan, covering the bottom.
- Evenly spread the fresh blueberries over the crust.
- In a separate bowl, combine the sour cream, white sugar, egg yolks, and vanilla extract. Mix until smooth.
- Pour the sour cream mixture over the blueberries, ensuring it's evenly distributed.
- Place the pan in the preheated oven and bake for 60 minutes or until the edges are lightly browned.
- Let the cake cool before carefully removing it from the pan. Slice and enjoy!
Notes
Use fresh blueberries for the best flavor. Don't over mix the dough and sour cream mixture. Store leftovers in an airtight container in the refrigerator for 3-4 days.