In a saucepan over medium heat, combine blueberries, sugar, lemon juice, cornstarch, and water. Stir gently and bring to a simmer.
Cook for 5–8 minutes, stirring frequently, until the mixture thickens and blueberries burst. Remove from heat and let cool completely. The filling should be thick but spoonable.
Step 3: Prepare the Whipped Cream
In a chilled mixing bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract. Continue beating until stiff peaks form. Keep refrigerated until ready to assemble.
Assembling the Nova Scotia Blueberry Cream Cake
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Place one cake layer on a serving plate.
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Spread a generous layer of blueberry filling evenly over the top.
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Add a thick layer of whipped cream.
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Place the second cake layer on top and gently press down.
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Frost the top and sides with remaining whipped cream.
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Decorate with fresh blueberries and optional blueberry drizzle.
Refrigerate for at least 2 hours before serving to allow flavors to meld.
Expert Tips for the Best Blueberry Cream Cake
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Use wild blueberries if available—they have more intense flavor
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Make sure cake layers are fully cooled before assembling
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Chill the cake before slicing for cleaner layers
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Don’t over-whip the cream—it should be smooth and airy
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Add lemon zest to the filling for extra brightness
Delicious Variations
Lemon Blueberry Cream Cake
Add lemon zest to the cake batter and extra lemon juice to the filling for a citrus twist.
No-Bake Blueberry Cream Cake
Use a graham cracker crust and layer blueberry filling with whipped cream for a chilled dessert.
Mascarpone Blueberry Cake
Replace half the whipped cream with mascarpone cheese for a richer texture.
Gluten-Free Option
Use a gluten-free all-purpose flour blend with baking powder included.
Serving Suggestions
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Serve chilled for the best texture
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Pair with hot tea or coffee
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Add a scoop of vanilla ice cream for extra indulgence
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Perfect for summer picnics and celebrations
Storage & Make-Ahead Tips
Storage
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Refrigerate covered for up to 3 days
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Best enjoyed within 48 hours for freshest flavor
Make Ahead
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Bake cake layers up to 2 days in advance
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Blueberry filling can be made 3 days ahead
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Assemble the cake the day of serving for best results
Nutritional Information (Approximate per slice)
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Calories: 380–420
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Fat: 22g
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Carbohydrates: 42g
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Sugar: 30g
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Protein: 5g
Values vary depending on portion size and ingredients used.
The Story Behind Nova Scotia Blueberry Desserts
Nova Scotia’s wild blueberries grow low to the ground, thriving in the region’s unique climate and soil. Smaller and sweeter than cultivated varieties, they’ve been used for generations in cakes, pies, buckles, grunts, and cream desserts. This Blueberry Cream Cake is a modern interpretation of that proud tradition—simple ingredients, bold fruit flavor, and comforting textures.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but thaw and drain them first to avoid excess liquid.
Can this cake be frozen?
The cake layers can be frozen, but the assembled cake with whipped cream should not be frozen.
Is this cake very sweet?
No—it’s balanced, creamy, and fruit-forward rather than sugary.
Final Thoughts
This Nova Scotia Blueberry Cream Cake is more than a dessert—it’s a tribute to fresh blueberries, coastal traditions, and timeless home baking. Light yet indulgent, elegant yet comforting, it’s the kind of cake that disappears slice by slice and leaves everyone asking for the recipe.
💙 Save this recipe for blueberry season
💙 Share it with a dessert lover
💙 Tell me—wild or cultivated blueberries?
Happy baking and sweet Canadian-inspired moments! 🍰🫐
