Ingredients (with measurements)
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Blueberry Layer
- 2 cups fresh wild blueberries (or frozen, not thawed)
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
Optional Topping
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving
Ingredient notes and substitutions
You’ll get the most authentic flavor if you use wild low-bush blueberries, which are smaller, more intensely flavored, and traditional for Nova Scotia-style blueberry desserts. Frozen wild blueberries work just as well here, and keeping them unthawed helps prevent gray streaking and excess liquid in the batter.
Heavy cream is what gives this cake its richer, more velvety crumb, similar to other cream-based cakes and upside-down blueberry cakes that rely on dairy fat for tenderness. If someone needs to replace it, they can use whole milk or a blend of milk and sour cream, but the cake will be slightly less plush. Standard all-purpose flour, baking powder, and a small amount of salt provide structure and rise, echoing many classic blueberry cakes and snack cakes.
Sugar shows up in both the batter and the blueberry layer, but it’s intentionally modest so the natural sweetness and tang of the berries can stand out. The tablespoon of flour tossed with the berries acts like a light thickener, similar to how other fruit cakes and berry-topped desserts use flour or cornstarch to keep juices from becoming runny. A simple dusting of powdered sugar before serving adds that bakery-style finish without needing a separate frosting, which is consistent with many rustic Nova Scotia blueberry cakes.
Step-by-step instructions
Step 1: Prepare your pan and oven
You’ll start by preheating your oven to 350°F (175°C), which is a standard temperature for cream-based cakes and upside-down-style blueberry desserts. Grease a 9-inch round or square pan, then lightly flour it, tapping out the excess so the cake releases cleanly without sticking. If your audience prefers, they can also line the bottom with parchment paper for extra insurance, a common trick in professional-style cake recipes.
Step 2: Prepare the blueberries
In a small bowl, toss the blueberries with 2 tablespoons of sugar and 1 tablespoon of flour until evenly coated. This step mirrors how many fruit-topped cakes handle their berries: the flour lightly thickens the juices, and the sugar balances tartness and promotes a glossy, jammy finish on top. Setting the berries aside while you mix the batter gives the flour time to cling and helps minimize bleeding into the cake.
Step 3: Make the cake batter
You’ll whisk together the flour, baking powder, and salt in one bowl so the leavening is evenly distributed before it hits the wet ingredients. In a separate large bowl, cream the softened butter and sugar until light and fluffy, a technique shared by most butter-based cakes to create tiny air pockets that give lift.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, which keeps the batter smooth and stable. Stir in the vanilla extract for warmth and aroma, just like in other classic blueberry and cream-style cakes where vanilla supports the dairy and fruit flavors. Then you’ll alternate adding the dry ingredients and the heavy cream, mixing on low speed or by hand and stopping as soon as the batter is just combined to avoid toughening the crumb.
Step 4: Assemble the cake
Spread the batter evenly in the prepared pan, smoothing the top with a spatula to create a level base for the berries. Spoon the sugared blueberries evenly over the batter, keeping the distribution fairly even so every slice has a good mix of cake and fruit. Gently press the berries into the batter with the back of a spoon or your fingers, but don’t push them all the way down—the goal is for them to nestle into the top, similar to a blueberry upside-down or snack cake.
Step 5: Bake
Slide the pan into the preheated oven and bake for about 45–55 minutes, depending on your oven and pan type. You’ll know the cake is done when a toothpick inserted into the cake portion (not just the juicy blueberry pockets) comes out clean or with a few moist crumbs. The edges should be lightly golden, and the blueberry juices will be bubbling around the sides, much like other fruit-topped cakes that finish with a jammy, set layer on top.
Step 6: Cool and serve
Let the cake cool in the pan for at least 20 minutes so the crumb can set and the blueberry layer thickens enough to slice cleanly. You can serve it slightly warm for a cozy, spoonable dessert, or let it cool to room temperature for neater slices that hold their shape. Just before serving, dust the top with powdered sugar and add whipped cream or vanilla ice cream if you want to lean into that “cream cake” experience.