You and your readers can fall in love with this Nova Scotia Blueberry Cream Cake because it bakes up into a soft, rich cream cake topped with juicy wild blueberries and a gorgeous, bubbling fruit layer. This version keeps the batter simple with pantry ingredients and heavy cream while letting the wild blueberries and their natural juices really shine on top.
Why you’ll love this cake
This recipe feels like a cross between a tender vanilla snack cake and a rustic blueberry dessert you’d find in a coastal Nova Scotia kitchen. You get that buttery, creamy crumb from the heavy cream, plus a juicy blueberry layer that bakes right into the top and looks beautiful without any complicated decorating. It’s the kind of cake you and your audience can serve warm with a scoop of vanilla ice cream, or at room temperature as an easy potluck or Sunday dessert.
You also don’t need any special equipment beyond a standard 9-inch pan, a couple of bowls, and a mixer or whisk, which makes this a very approachable recipe for beginners and experienced bakers. The batter comes together with a classic creaming method, and the blueberries are simply tossed with a bit of sugar and flour before going on top. Because the cake uses heavy cream instead of milk, the texture stays moist and tender even if it sits for a day, which is great for make-ahead dessert planning.