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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1/2 cup |
| baking powder: 1 1/2 tsp |
| salted butter: 1/2 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| blueberries: 4 cups |
| sour cream: 2 cups |
| granulated sugar: 1/2 cup |
| eggs: 2 (yolks) |
| vanilla extract: 1 tsp |
Nova Scotia Blueberry Cream Cake
Credit: AllRecipes
User rating:
"I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!"
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Prep Time
20 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
- In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
- Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.