Tuesday, June 16, 2009

Nova Scotia Blueberry Cream Cake


This is a very different cake. It looks like a cheesecake but it is not. It even had gotten a crack in it like a cheesecake! It's much lighter though. It had gotten rave reviews on allrecipes but I have to say that my husband absolutely hated this cake. One bite was all it took and that was it for him. I, on the other hand, did like it. I can't say it was my favorite cake, but it was very good and I'm glad that I tried it. I don't know if I would make it again. If I did I would use less blueberries. The recipe calls for 4 cups and that is alot, so I would try using only 3. The recipe also calls layering them on top of the cake layer and then adding the cream mixture on top. Most of the reviews stated it was best to add them to the sour cream and mix all together and then pour on top of cake. If you do plan to make this cake, I would recommend reading some of the recommendations the reviewers gave it on allrecipes. It's a cake to make when blueberries are in season (like now) and if you enjoy cream cakes and like to try something different.

Tomorrow is the last day of school in this area! My son is thrilled....he is so ready for summer! He's had enough of fractions and long division and I don't blame him!!!

1 1/2 cups all purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries

2 cups sour cream
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Grease a 9 inch springform pan.

In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between fingers or using a pastry blender (I used my fingers) until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top. (I added mine to the sour cream mixture.)

In another medium bowl, whisk together the sour cream, 1/2 cup sugar, egg yolks and 1teaspoon of vanilla until smooth. Pour over the blueberries.

Bake for 60 to 70 minutes in the preheated oven, until the top is slightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

27 comments:

Lisa said...

Looks like a great cake. School is out for us on Friday...yay!

Mary said...

Debbie, this is a luscious looking cake. It is just beautiful and I'm sure it tastes as good as it looks.

Jenn said...

Whoa...look at all the blueberry goodness. Save me slice, please.

Selba said...

What a yummy blueberry cream cake... :)

burpandslurp said...

I don't understand why your hubbyb hates it. It looks absolutely scrumptious and enticing! And I didn't know you could ever have too much blueberries!

Dragon said...

What a shame your husband didn't like the cake. More for you, though. :)

finsmom said...

This really looks delicious! You can make it for me any day! :)

Monica H said...

hello lover! This looks so so good. I'm sold.

Emily said...

Yum! Your fruit cakes are looking more and more delicious.

♥peachkins♥ said...

These look sinfully delicious!

Coleen's Recipes said...

Boy it sure DOES look like a cheescake....Yummmmmmmm

Katy ~ said...

Cake looks good to me! I love blueberries and blueberry cream cake would've caught my attention, too.

Sophie said...

MMMMM...Debbie: this cake looks just excellent!!
MMMMMMMMMMM.... I am amazed!

Cassie said...

That looks delicious! It really does look like a cheesecake, doesn't it? I think I'd really like this because I LOVE blueberries!

Pam said...

I am always bummed when my husband doesn't like something I bake...but then I smile and think, more for me! :) It looks great to me.

Cheryl said...

That looks and sounds very interesting. I cant say I have ever heard of it!

The Blonde Duck said...

What a shame ya'll didn't like it much. You should make Paula Deen's coconut cake for him!

Katherine Aucoin said...

The cake looks fantastic. I wonder what about it turned your husband off on the cake. It sounds so different.

Natashya said...

Nova Scotia blueberries are the best! Great cake.

♥Rosie♥ said...

Oh Debbie this is just one delicious cake! Now where did I put my knife for cutting a slice ;0)

teresa said...

I've never heard of a cream cake before! It sounds so good!

Reeni♥ said...

The cake looks gorgeous! Sorry hubby didn't like it. It looks like a serious blueberry-lover's cake! I'll eat his share!

Karine said...

Your cake looks great!I believe it is a great way to bake with blueberries!

Ingrid said...

I think it looks good though I would trade the blueberries for some raspberries. Thanks for the tip!
~ingrid

JK said...

I just made this....it's in the oven baking as we speak. I did make a couple of changes. The first is I used raspberries and I used about 2 cups. I might have needed 3. It didn't look like much after I added it to the cake. The second change was I used 8 ounces of creme fraiche.

Wish me luck!
~ingrid

Talita said...

Yummm... looks fab! Surely is delish!

Ingrid said...

Oops, the JK commenter was me Debbie! I made this the other night and the kids loved it. Did your top set? Mine didn't really. I don't think that it helped that my raspberries were frozen and probably added more liquid!
Thanks!
~ingrid