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Nova Scotia Cream Cake, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday July 23, 2011.









Blueberry goodness and rich sour cream in every bite!

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.

When I visited Concetta's Cafe I felt right at home, but then she specializes in comfort. Comfort in the meal served, the visit and with making you feel special. Thanks for the visit, and now lets move on to the kitchen, shall we?

Nova Scotia Cream Cake
adapted from: Concetta's cafe
375 degrees

Crust ingredients:
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
1 egg

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.


Topping: 

2 c sour cream
1 egg
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 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. Top will be firm and the edges will be golden brown.


Enjoy, and stop by for a nice visit with Concetta, she will make you feel right at home. Now the hard part is waiting for this co cool, so we can have a slice!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

3 comments

  1. I remember this beautiful cake. Thanks for the reminder.

    ReplyDelete
  2. Certainly looks good enough to eat! I'll have to try it for the same reason--a few blueberries left in the freezer.

    ReplyDelete
  3. I have tears in my eyes in wonderful anticipation of baking this and then eating a goodly portion.

    ReplyDelete

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