Few desserts capture the essence of Nova Scotia quite like a Blueberry Cream Cake. Known around the world as the wild blueberry capital, Nova Scotia produces some of the most flavorful, antioxidant-rich blueberries you’ll ever taste. This Nova Scotia Blueberry Cream Cake is a celebration of that heritage—soft vanilla cake layers, luscious blueberry filling, and clouds of lightly sweetened whipped cream all coming together in one unforgettable dessert.
Elegant enough for special occasions yet simple enough for home bakers, this cake is perfect for summer gatherings, holidays, birthdays, or afternoon tea. If you love fresh fruit desserts that aren’t overly sweet, this recipe deserves a permanent place in your collection.
Why You’ll Love This Nova Scotia Blueberry Cream Cake
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Showcases fresh blueberries at their best
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Light, airy texture with creamy layers
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Not overly sweet—fresh and balanced
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Perfect make-ahead dessert
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Crowd-pleasing and visually stunning
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Inspired by traditional Canadian baking
This cake is especially popular in Atlantic Canada, where blueberries are more than fruit—they’re tradition.
Ingredients for Nova Scotia Blueberry Cream Cake
For the Cake Layers
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2½ cups all-purpose flour
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2½ teaspoons baking powder
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1½ cups granulated sugar
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3 large eggs, room temperature
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1 tablespoon vanilla extract
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1 cup whole milk
For the Blueberry Filling
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2 cups fresh blueberries (Nova Scotia wild blueberries preferred)
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1 cup granulated sugar
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1 tablespoon lemon juice
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2 tablespoons cornstarch
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¼ cup water
For the Whipped Cream Layer
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2 cups heavy whipping cream (cold)
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½ cup powdered sugar
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1 teaspoon vanilla extract
For Topping
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1½ cups fresh blueberries
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Optional: blueberry compote drizzle
Step-by-Step Instructions
Step 1: Prepare the Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding dry ingredients and milk, beginning and ending with flour. Mix just until combined.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
Step 2: Make the Blueberry Filling
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