Description
A luscious, creamy blueberry cake with a buttery crust and rich cream cheese layer, celebrating the wild blueberries of Nova Scotia. This delightful dessert is perfect for summer gatherings or a cozy treat any time of year!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups fresh or frozen blueberries
For the Topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
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Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, butter, and sugar until crumbly.
- Press into a greased 9-inch springform pan.
- Bake for 10 minutes, then set aside.
-
Make the Filling:
- In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well.
- Gently fold in blueberries.
-
Assemble & Bake:
- Pour the filling over the crust and bake for 30 minutes or until set.
-
Add Topping:
- Mix sour cream, sugar, and vanilla.
- Spread over the cake while warm and return to the oven for 5 minutes.
-
Cool & Serve:
- Let cool completely before refrigerating for at least 2 hours.
- Serve chilled with whipped cream or a mint garnish.
Notes
- For best results, use wild Nova Scotia blueberries for a more intense flavor.
- If using frozen blueberries, do not thaw before folding them into the filling.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with a drizzle of honey or a dusting of powdered sugar for extra sweetness.
