This Nova Scotia Blueberry Cream Cake is a fluffy treat loaded with juicy blueberries and topped with a light cream. It’s perfect for dessert or as a sweet snack with your coffee!
Whenever I make this cake, it disappears quickly! The mix of tangy berries and creamy topping makes it feel like a hug in dessert form. Enjoy a slice with your family!
Key Ingredients & Substitutions
Graham Crackers: These add a sweet crunch to the base. If you can’t find them, digestive biscuits work well, too! Some people even use vanilla wafers or Oreo crumbs for a twist.
Heavy Cream: This is essential for making the cake creamy and rich. If you want a lighter version, you can use whipped topping, but it will change the taste and texture slightly.
Blueberries: Fresh blueberries are a must for this dessert! If they’re out of season, you can use frozen blueberries; just thaw and drain them before adding. Another option is using mixed berries if you like more variety.
Gelatin: Regular gelatin is perfect for setting the cream. If you prefer a vegetarian option, agar powder is a great substitute; just follow the package directions for usage.
How Do You Make Sure the Cream Sets Perfectly?
Getting the right gelatin consistency is key for your cake’s success. Here are some steps to ensure it sets well:
- Soften the gelatin in cold water. This prevents lumps when it’s added to the warm mixture.
- When heating the gelatin, do it gently. Overheating can weaken its setting properties.
- Make sure the whipped cream is at stiff peaks before folding in the gelatin. This helps give the cake its airy structure.
Patience is essential! Allow the cake to chill in the fridge for at least four hours to achieve the best results.
Nova Scotia Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/3 cup unsalted butter, melted
- 3 tbsp granulated sugar
For the Cream Layer:
- 2 cups heavy cream, divided
- 1/2 cup powdered sugar, plus more for dusting
- 1 tsp vanilla extract
- 2 tsp gelatin powder (or agar powder for a vegetarian option)
- 3 tbsp cold water
- 1 cup fresh blueberries, plus extra for decoration
- 1/2 cup blueberry preserves or jam (optional for extra flavor)
How Much Time Will You Need?
This delicious Nova Scotia Blueberry Cream Cake takes about 20 minutes of active prep time and at least 4 hours of chilling time in the refrigerator. Patience is key, as the chilling allows the luscious cream layer to set perfectly!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar together. Stir until the crumbs are all evenly coated and feel like wet sand. This will create a delicious crust!
2. Forming the Crust:
Next, firmly press the crumb mixture into the bottom of a 9-inch springform pan to create a nice even layer. Once done, pop the pan into the refrigerator to chill while you whip up the filling.
3. Softening the Gelatin:
In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom. This step is important for the gelatin to dissolve well later.
4. Heating the Gelatin:
Now, gently warm the bloomed gelatin mixture. You can do this by microwaving for 10-15 seconds or by placing the bowl over a pot of hot water until it’s fully dissolved. Set it aside to cool slightly.
5. Whipping the Cream:
In a large mixing bowl, whip 1 1/2 cups of heavy cream with the powdered sugar and vanilla extract until you see stiff peaks form. This will be the creamy base of your cake!
6. Combining Gelatin and Cream:
If you’re using blueberry preserves, warm the jam gently and mix it into the dissolved gelatin. Gradually add this gelatin mix to the whipped cream, folding gently to blend them without losing that lovely fluffiness.
7. Adding the Blueberries:
Carefully fold in 1 cup of fresh blueberries into the cream mixture. Try to distribute them evenly so that every slice has a burst of blueberry goodness!
8. Pouring the Filling:
Now, pour the blueberry cream mixture over the chilled graham cracker crust. Spread it out evenly and put it back in the refrigerator. Let it chill for at least 4 hours or until the cream is well set.
9. Whipping the Remaining Cream:
Just before serving, whip the remaining 1/2 cup of heavy cream with a dash of powdered sugar until you get medium peaks. This will be used for decorative piping on top of your cake.
10. Decorating the Cake:
Pipe lovely decorative swirls of whipped cream around the edge of the cake. Then, pile fresh blueberries in the center and lightly dust the entire cake with powdered sugar for a beautiful finish!
11. Serving the Cake:
Carefully remove the springform pan. Slice your wonderful Nova Scotia Blueberry Cream Cake, and enjoy the fresh, creamy delight with family and friends!
This cake is a perfect balance of creamy blueberry flavor with a crunchy crust, making it a delightful treat reminiscent of Nova Scotia’s sweet blueberries. Enjoy every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them before adding to avoid excess moisture in the cake. They may burst more easily during mixing, but the flavor will still be delicious!
Can I Make the Cake Ahead of Time?
Absolutely! You can make the cake a day in advance. Just keep it covered in the refrigerator. This allows the flavors to develop even more, making it taste even better by serving time!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge when ready to enjoy!
What If I Don’t Have Gelatin? Can I Omit It?
While gelatin is key for providing structure to the cream, you can replace it with agar powder for a vegetarian option. If you omit it entirely, the cream won’t set as firmly, and the cake will be softer but still tasty!