Preheat oven to 375F
Making the Crust
In a medium bowl whisk together the flour, sugar, and baking powder so that they are thoroughly combined
Cut up the stick of butter into small cubes and incorporate into the dry mixture using a fork or your hands to create a crumbly mixture. then add Add in the egg until it resembles a crumbly dough
Pat gently into your greased springform pan to create an even crust
Making the Filling
Pour the blueberries over the crust in an even layer
Mix together the sour cream, vanilla extract, sugar, and egg yolks
Pour over the blueberries and create an even layer
Baking
375F for 60 minutes or until the edges are lightly browned
Remove from the oven and let cool
Use an offset spatula or a butter knife to loosen the edges from the sides
Nova Scotia Blueberry Cream Cake
NUTRITION
Calories: 379kcal
Carbohydrates: 45g
Protein: 5g
Fat: 21g
Growing up, this was my favorite. I’d constantly pester my mom to cook it.
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