Blueberry goodness and rich sour cream in every bite!
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.
When I visited Concetta's Cafe I felt right at home, but then she specializes in comfort. Comfort in the meal served, the visit and with making you feel special. Thanks for the visit, and now lets move on to the kitchen, shall we?
Nova Scotia Cream Cake
adapted from: Concetta's cafe
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
Combine sugar, flour, baking powder and butter in 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 spring form pan. Press gently.
4 c fresh blueberries (I used IQF blueberries)
Spread blueberries evenly over the top of the crumb mixture.
2 c sour cream
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 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, and stop by for a nice visit with Concetta, she will make you feel right at home. Now the hard part is waiting for this co cool, so we can have a slice!
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