Description
A tender blueberry cake layered with a creamy cheesecake-style topping, inspired by the rich wild blueberries of Nova Scotia. Perfectly balanced, lightly sweet, and ideal for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1 cup granulated sugar (200g)
- 1/2 cup unsalted butter, melted (115g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream (240g)
- 2 cups fresh blueberries (300g)
- 200g cream cheese, softened
- 1/3 cup granulated sugar (65g)
- 1 large egg
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round springform pan.
- Whisk melted butter and 1 cup sugar together. Add 2 eggs and vanilla, then stir in sour cream.
- In another bowl, mix flour, baking powder, and salt. Fold dry ingredients into wet mixture until just combined.
- Gently fold in blueberries and pour batter into prepared pan.
- Beat cream cheese with 1/3 cup sugar and 1 egg until smooth. Spread over batter.
- Bake for 45 minutes until center is set and a toothpick inserted into cake portion comes out clean.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Chill before slicing for clean pieces.
- Do not overmix batter to keep cake tender.
- Frozen blueberries can be used without thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg