Nova Scotia Cream Cake. A recipe rewind, because some things are too good to miss!

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…

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..........

Blueberry goodness and rich sour cream in every bite!



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 a 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.



Enjoy!

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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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