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Nova Scotia Cream Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Nova Scotia Cream Cake, blueberries, sour cream, delicious!
Nova 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
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 the 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 springform 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 the top is not over-browning. Bake an 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.

Nova Scotia Cream Cake, fresh from the oven.

The hard part of this recipe? Waiting for this to cool so I can enjoy a slice.......

Enjoy!


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Comments

  1. we make a version of this ,, its summer to me!

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  2. Oh my goodness!!!! I want some!

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  3. I would give something... something very valuable to have this in front of me right now along with a large fork.

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  4. This is something totally new to me. I am loving the sour cream topping! I really would love a slice of that right now!!

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  5. Oh My!!! Need this!!! That about sums it up. Going to check out her site now.

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  6. Wow Melynda, this looks so good! I love it, it's different than any cake I've had before. It's totally new to me too. Yum!

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  7. Blueberries are my all-time favorite berries.
    Such a nice gesture Melynda, to share this amazing blueberry cake, from another great blogger.
    Turned out so moist, and delicious.
    Great job...thanks for sharing.
    Have a wonderful Sunday:D

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  8. This looks so good! I would really love to have some this! All the berries recipes I've been seeing in bloggerland, really leaves me drooling! I need to get some frozen blueberries soon! Thanks for sharing, Melynda,wishing you a lovely week!

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  9. What a great way to finish up last years frozen blueberries. Can't wait to make this! Thanks

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  10. This is delicious looking but I don't expect less from you or Concetta.

    I am not able to link up at Taste and Create. Something is wrong either with their link or mine. In the meanwhile, check my blog to see your recipe. Sorry about this muddle.

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  11. Great looking pictures! I love blueberries and have been making a number of dishes using them in the past couple of weeks. Your recipe is one I will definitely try, thanks!

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  12. Your blueberry dessert trumps mine! This is heavenly!

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  13. Oh Melynda, that looks so beautiful and delicious.

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  14. Dear Melynda,
    I am just speechless at reading your kind words about my blog and recipe. Thank you is hardly enough words to express my heartfelt gratitude - it is more than just featuring my recipe - it is the friendship I have gained. I feel so blessed to have met you and the wonderful Chaya and April.

    You have so inspired me - I love the idea of cooking a recipe from another blog. I hope you don't mind me stealing this!

    Thank you again for making me feel so special!
    Love,
    Concetta

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  15. Oh that looks heavenly. Just absolutely melt in your mouth delicious! Wow, new to me but its not going to be for long. So have to make this soon

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