Nova Scotia Blueberry Cake Recipes

SIMPLE BLUEBERRY CAKE

Steps:

• Topping
• Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
• Cake
• Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
• Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
• Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
• Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

NOVA SCOTIA BLUEBERRY CREAM CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
• 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.
• 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.
• 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.

BLUEBERRY VINAIGRETTE - TASTE OF NOVA SCOTIA

Steps:

• In a blender or food processor, combine all ingredients.
• Blend until well combined and smooth.
• Refrigerate until ready to serve.

NOVA SCOTIA BLUEBERRY CREAM CAKE RECIPE - (4.6/5)

Steps:

• Spray a 9 inch springform pan with non-stick cooking spray. Set oven to 375 degrees F. Add the flour, baking powder and suger to a medium sized bowl and mix together. Add the butter and incorporate using a pastry blender or by hand pinching your fingers to mix into a texture that is like coarse crumbs. Add the egg and one teaspoon of vanilla, mixing well. Transfer to the prepared pan and gently pat down evenly. Pour the blueberries over the top of the cake layer. Whisk together the sour cream, remaining 1/2 cup of sugar, egg yolks and another teaspoon of vanilla in another bowl. Pour this mixture over the blueberries layer. Bake in the preheated oven for 60 to 70 minutes until the top is lightly browned. Cool completely, then run a knife around the edges to release. Remove the ring and serve with whipped cream if desired.

CAPE BRETON BLUEBERRY GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
• Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
• Bake in preheated oven until golden brown, about 30 minutes.

NOVA SCOTIA BLUEBERRY FLAN

Steps:

• Preheat oven to 350F (180C).
• In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
• In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
• Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
• Now make filling.
• Toss together blueberries, liqueur and lemon rind; pour over crust.
• In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
• Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
• Let cool in pan on rack.
• Refrigerate for 4 hours or until chilled.
• Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.