Nova Scotia Blueberry Cream Cake

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups fresh blueberries

For the Blueberry Cream:

• 1 pint heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Preparation Time:

• 30 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• 2 (moderate)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir in the fresh blueberries.
4. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, make the blueberry cream. In a medium bowl, whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and vanilla extract. Fold in the fresh blueberries.
6. Once the cake is cooled, spread the blueberry cream over the top.

Nutritional Information:

• Serving Size: 1/8 cake
• Calories: 350
• Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 300mg
• Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugar: 30g
• Protein: 5g

Dish Characteristics:

• This Nova Scotia Blueberry Cream Cake is a moist and fluffy cake with a sweet and tangy blueberry cream topping.
• The cake is made with fresh blueberries, which gives it a vibrant color and a burst of flavor.
• The blueberry cream is light and airy, and it provides a perfect balance to the richness of the cake.

User Comments:

• "This cake is absolutely delicious! The blueberry cream is the perfect topping." - Sarah J.
• "I made this cake for a party and it was a huge hit! Everyone loved it." - Jessica D.
• "This is the best blueberry cake I've ever had. It's so moist and flavorful." - Emily B.

Special Precautions and Tips:

• To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• This cake can be stored in the refrigerator for up to 3 days.