Print

Easy Blueberry Cream Cake: A Delicious Homemade Dessert

Print Recipe

This Easy Blueberry Cream Cake is a luscious homemade dessert that combines a soft, buttery cake loaded with juicy blueberries and topped with a cloud of freshly whipped cream. Perfect for family gatherings, summer picnics, or elegant celebrations, this Nova Scotia-inspired treat is simple to make yet irresistibly delicious. With a tender crumb, bursts of fruity flavor, and a rich cream topping, it’s a dessert everyone will love.

Ingredients

Scale

For the cake:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries

For the cream topping:

  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

Gently fold in the blueberries.

Spread the batter evenly into the prepared baking dish.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the cream topping by whipping the heavy cream, sugar, and vanilla extract together until soft peaks form.

Let the cake cool completely, then spread the whipped cream topping over the cooled cake before serving.

 

Notes

  • Ingredient Quality: Use high-fat heavy cream and fresh, ripe blueberries for best results.

  • Baking Tip: Toss blueberries with a bit of flour to prevent them from sinking to the bottom.

  • Storage: Refrigerate the assembled cake for up to 3 days; freeze the base cake without cream for up to 2 months.

  • Serving Tip: Add a sprinkle of lemon zest or fresh mint for an extra flavor boost and visual appeal.

  • Make-Ahead: Bake the cake a day in advance and prepare the whipped cream topping right before serving.

Find it online: https://claradelish.com/easy-blueberry-cream-cake-a-delicious-homemade-dessert/