|Nove Scotia Cream Cake|
When I first spotted this dessert, I knew right away I wanted to make it! Right now we are using up last years blueberries, getting ready to put away this year's crop. Although the recipe calls for fresh, I thought I would simply use what I had and adapt, this cake was made from freezer stored blueberries and it turned out wonderful!
Nova Scotia Cream Cake
adapted from: Concetta's cafe
1 1/2 c flour
1 1/2 c sugar
1 1/2 t baking powder
1 cube (1/2 c) butter, sliced
1 t vanilla
Combine sugar, flour, baking powder and butter in food processor, process until "crumbly". In a medium-large bowl, beat egg and vanilla, stir in the crumb mixture. Mix lightly until larger crumbs form. Place mixture into prepared 9-inch spring form pan. Press gently.
4 c fresh blueberries (I used IQF blueberries)
Spread blueberries evenly over the top of the crumb mixture.
2 c sour cream
1 t vanilla
1/2 c sugar
Beat egg, vanilla, and sugar until smooth. Stir in the sour cream. Pour mixture over blueberries.
Spread to cover evenly. Bake 45 minutes, check to make sure the top is not over browning. Bake additional 15 - 20 minutes. If using frozen berries, at 45 minutes, reduce heat to 350 and make up to 45 minutes more. The top will be firm and the edges will be golden brown.
The hard part of this recipe? Waiting for this to cool so I can enjoy a slice.......
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family.
You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!