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Nova Scotia Blueberry Cream Cake


"I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!"
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1 h 20 m servings 379 cals
Original recipe yields 10 servings


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
  3. In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
  4. Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

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Read all reviews 109
  1. 144 Ratings

Most helpful positive review

I made this a second time and it was fabulous! The first time I did not mix the berries and the creamed mixture. What a difference and what a great dessert. My entire family loved it. Just make ...

Most helpful critical review

I would not make this again. I did take some liberties, adding more eggs and oil in the crust as I was using whole wheat flour as I had no white. However, I just did not care for the taste of th...

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Most positive
Least positive

I made this a second time and it was fabulous! The first time I did not mix the berries and the creamed mixture. What a difference and what a great dessert. My entire family loved it. Just make ...

being from nova scotia myself, I had to try this recipe. I had the inlaws over for supper and it was a HUGE hit!! I was concerned cooking it because when I took it out of the oven, it was still ...

Listing this as a cake recipe is a misnomer. It is in reality more of a tart. I would describe the crust as more cookie like than cake like. I have a recipe with the exact same ingredients and d...

This is a fantastic recipe! I followed the advice of many other reviewers and mixed my blueberries directly into the cream mixture before pouring over the crust. I used frozen, rinsed and thaw...

This was VERY yummy!!! And very easy to make!!! I also made/baked this the night before, let it cool, and then put it in the fridge. took it out an hour before serving the next day. The whipped ...

Incredibly Easy and Delicious - was a hit at the party. I would suggest folding the blueberries into the sour cream mixture before pouring on top of crust.

I have made this recipe many times with great success. I have also mixed raspberries with the blueberries and the result is awesome. This recipe appeared on the side of the boxes at Blueberry ...

Tried this after going blueberry picking. Very good. Crust was great. Almost like a cheesecake.

This was great. My family ate the whole thing in one night.Thanks so much for sharing.I used frozen blueberries and it worked great.