"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!" — Paul
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1 1/2 cups
1 1/2 teaspoons
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 sure to mix the berries and cream-not layer them as I did first time around.
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 the berries with the sour cream nor for the fact that by the time the top had got even slightly brown the bottom was very dark and hard. not very impressed. Should have made blueberry crisp instead.
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 really "jiggly". so I left it in the spring pan and put it in the fridge for a couple hours. It firmed right up and tasted WONDERFUL. I will be making this agiin, and maybe trying to substitue different fruit!!!
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 directions, but it is called "Sour Cream Fruit Tart" with the possibility of interchanging fresh fruits as the star of the dessert. I have made it with peaches and red raspberries to rave reviews. My only addition has been to change the amount of sugar mixed with the sour cream from 1/2 cup to one cup when making the blueberry version. This is simple to make with incredible eye and taste appeal which makes people think you are an incredibly talented baker. I have read all the comments about this recipe and noticed a few bad comments about this recipe. One: You must use the exact pan size called for. Two: Never use the new non stick or glass bottom spring form pans. Stick with the old cheapo regular spring forms. You will get better results. Three: Never ever use frozen or canned fruit with this recipe. You just don't get the same results.
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 thawed blueberries and it turned out beautifully. We actually preferred it that night while still warm but it was good chilled the next day too. This is a great alternative to pie when you just don't feel like going to the trouble.
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 cream on top really makes the cake!!! Also want to note. I cooked it 65 minutes and the whole cake never browned, just the edges. It was perfect!
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 Acres in NS for many years. Thank you Paul for posting it because when I moved to Ontario, I didn't bring those boxes with me.
* Percent Daily Values are based on a 2,000 calorie diet.
Nova Scotia Blueberry Cream Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 185
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