Nestled along the picturesque coastline of Atlantic Canada, Nova Scotia boasts a natural abundance of wild blueberries that flourish in its rocky, acidic soil. These tiny, flavor-packed berries have been treasured by Nova Scotians for generations, finding their way into a variety of delectable dishes that showcase their unique tangy sweetness. One such beloved creation is the Nova Scotia Blueberry Cream Cake—a melt-in-your-mouth delight that brings the brightness of summer to your taste buds, no matter the season. With layers of fluffy cake, rich cream, and bursting blueberries, this dessert is truly a celebration of the region's bountiful harvest.

As a child, I remember spending warm summer afternoons with my grandparents at their quaint cottage in rural Nova Scotia. We would venture into the nearby fields to handpick the juiciest blueberries, our fingers stained purple from the harvest. My grandmother would then transform our bounty into the most heavenly blueberry cream cake, a family recipe passed down through generations. I'll never forget the joy of gathering around the table with loved ones, savoring each bite of this treasured dessert. It's a cherished memory I hold dear, and I'm thrilled to share this recipe with you, so you too can create your own special moments with those you hold dear.

1 egg
1/2 cup of sugar
1 1/2 cups of flour
1/2 cup of softened butter
1 1/2 teaspoons of baking powder
1 teaspoon of vanilla extract

For the topping:
1 pint of fresh blueberries
2 cups of sour cream (16 oz)
1 egg yolk
1/2 cup of fine sugar
1 teaspoon each of almond extract and vanilla extract

1. Preheat the oven to 375°F. Grease and flour a 9-inch round cake pan.

2. In a mixing bowl, combine flour, 1/2 cup sugar, and baking powder.

3. Add softened butter, 1 teaspoon vanilla extract, and 1 egg to the dry ingredients. Mix until well combined.

4. Spread the batter evenly into the prepared cake pan.

5. For the top layer, in a separate bowl, whisk together 1 egg yolk, sour cream, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until smooth.

6. Gently fold in the fresh blueberries into the top layer mixture.

7. Pour the top layer mixture over the batter in the cake pan.

8. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

10. Once cooled, slice and serve. Enjoy your Nova Scotia Blueberry Cream Cake!

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