Time: 90 minutes
Blueberries grow all over Canada, and although this cake is often referred to as a Nova Scotian blueberry cream cake, many provinces have blueberry festivals. One that we had a great time at, years ago is in Brigus, Newfoundland. If you haven’t been, you should go and enjoy the fun and festivities – and who knows you may even see Anne Murray there.
Music Selection: Kenny Rogers & Anne Murray – If Ever I Fall In Love Again
1 ½ cups flour
½ cup sugar
1 ½ tsp baking powder
½ tsp salt
½ cup butter, at room temperature
1/8 tsp ground cloves
4 cups fresh blueberries
2 tsp cornstarch
2 cups full sour cream
½ cups sugar
2 egg yolks
1 Tbsp vanilla
Cinnamon for dusting
Whipped cream for serving
Pre-heat oven to 375 degrees.
Spray/butter a 9 inch springform pan (on a cookie sheet).
Put flour, sugar, baking soda, cloves and salt in bowl and mix.
Using a pastry cutter, cut in the butter until the size of peas.
Add the egg, and using your hands, mix it well.
Press into the bottom of the pan evenly.
In another bowl, mix the blueberries, cornstarch and the sugar.
Gently mix in the sour cream, egg yolks and vanilla. When well mixed, pour into the cake pan.
Dust the top lightly with cinnamon.
Bake in oven for 60 – 70 minutes – it should look a little loose in the middle. Using a knife, run it around the edges of the pan, but do not remove the sides. Let it cool completely and then chill in the fridge for a few hours. Remove sides, cut into wedges and serve with whipped cream.