Nova Scotia Blueberry Cream Cake
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
2 cups fresh blueberries
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Gradually add dry ingredients, alternating with milk, mixing just until combined.
Divide batter evenly into prepared pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely.
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread whipped cream between the cooled cake layers along with a layer of blueberries.
Top with more whipped cream and a generous handful of fresh blueberries.
Chill in the fridge for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 45 minutes (includes chilling)
Kcal: 340 kcal per slice | Servings: 10
Tips:
Use cold bowls and beaters for the fluffiest whipped cream.
Gently toss blueberries in a little flour to prevent sinking while assembling.
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