Let’s Bake Magic: Step-by-Step to Blueberry Bliss
Ready to get your hands gloriously flour-dusted? Let’s bring this homemade Nova Scotia Blueberry Cream Cake to life!
Step 1: Prepare Your Canvas
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan. This ensures your masterpiece slips out beautifully later. Imagine that perfect release!
Step 2: Whisk the Dry Foundations
In a medium bowl, whisk together the flour, 1 cup of the granulated sugar (reserve the rest for the filling!), baking powder, and salt. Feel the lightness of the mixture as you combine them – the base for our tender cake.
Step 3: Create the Wet Ingredients Wonder
In a separate, larger bowl, whisk together the melted butter, egg, milk, and 1 teaspoon of vanilla extract until just combined. Picture the golden butter swirling into the creamy milk.
Step 4: Gently Marry Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Crucial tip: Do NOT overmix! A few lumps are perfectly fine. Overmixing leads to a tough cake, and we want tender perfection for our Nova Scotia Blueberry Cream Cake.
Step 5: Fold in the Jewels
Gently fold in those glorious Nova Scotia wild blueberries. If using frozen, don’t thaw them first! Just coat them lightly in a tablespoon of flour before folding in to help prevent sinking. Imagine folding little bursts of purple into the pale batter. Pour this beautiful, berry-studded batter into your prepared pan, spreading it evenly.
Step 6: Whip Up the Dreamy Cream Filling
In a clean bowl (using an electric mixer makes this easy!), beat the softened cream cheese until completely smooth and lump-free – think velvety clouds. Beat in the remaining granulated sugar, the egg yolk, and the remaining 1 teaspoon of vanilla extract until just combined and utterly smooth. It should look like liquid cheesecake, pale and tempting.
Step 7: Swirls of Creamy Heaven
Dollop spoonfuls of the cream cheese mixture evenly over the top of the blueberry batter. Take a knife or an offset spatula and gently swirl the cream cheese filling into the batter. Don’t over-swirl! You want distinct ribbons and pockets of that gooey, creamy goodness running through the finished Nova Scotia Blueberry Cream Cake. Picture beautiful white rivers flowing through the berry-dotted landscape.
Step 8: Bake to Golden Glory
Bake for 40-50 minutes, or until the top is golden brown, the edges are set, and a wooden skewer inserted into the cakey parts (avoiding the cream swirls) comes out with moist crumbs attached. The creamy Nova Scotia Blueberry Cake center might still have a slight wobble from the filling – that’s okay! The aroma filling your kitchen now? Pure magic.
Step 9: The Agony of Waiting (Cooling!)
Let the cake cool in the pan on a wire rack for at least 30 minutes before even thinking about slicing. For best results (and easier slicing), let it cool completely. This allows the cream cheese filling to set properly. Patience yields the perfect texture.
ADVERTISEMENT
