Nova Scotia Blueberry Cream Cake
Description
This Nova Scotia blueberry cream cake recipe makes a dense, rich blueberry-sour cream layer cake. Serve with fresh whipped cream for maximum flavor.
Ingredients
•
1 1/2 cups all-purpose flour
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1/2 cup white sugar
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1 1/2 teaspoons baking powder
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1/2 cup butter
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1 egg
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1 teaspoon vanilla extract
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4 cups blueberries
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2 cups sour cream
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2 egg yolks
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
2
Stir flour, 1/2 cup sugar, and baking powder together in a medium bowl. Add butter by pinching between fingers or use a pastry blender until mixture resembles coarse crumbs. Stir in egg and 1 teaspoon of vanilla extract. Pat lightly into bottom of the prepared pan. Add blueberries.
3
Whisk sour cream, remaining 1/2 cup sugar, egg yolks, and remaining 1 teaspoon vanilla extract together in another medium bowl until smooth. Pour over blueberries.
4
Bake in the preheated oven until light brown, 60 to 70 minutes. Run a knife around edge of the pan once cake is cool. Remove the outer ring of the pan before serving.