A dreamy, airy vanilla cake layered with luscious blueberry cream — inspired by the fresh coastal flavors of Nova Scotia.

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🧁 Ingredients

For the Cake:

• 2 ½ cups 🌾 all-purpose flour

• 2 ½ tsp 🥄 baking powder

• ½ tsp 🧂 salt

• 1 cup 🧈 unsalted butter, softened

• 1 ¾ cups 🍬 granulated sugar

• 4 🥚 large eggs

• 1 tsp 🍮 vanilla extract

• 1 cup 🥛 milk

For the Blueberry Cream Filling:

• 2 cups 🫐 fresh blueberries

• ½ cup 🍬 sugar

• 1 tbsp 🌿 lemon juice

• 2 tsp 🌿 unflavored gelatin powder

• 1 cup 🥛 heavy cream

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👩‍🍳 Instructions

1. Bake the Cake Layers:

1. 🔥 Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

2. 🌾 In a bowl, whisk together flour, baking powder, and salt.

3. 🧈 In another bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well. Stir in vanilla.

5. Alternate adding dry ingredients and milk, starting and ending with the dry mix.

6. ⏱️ Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.

2. Make the Blueberry Cream Filling:

1. 🫐 In a saucepan, heat blueberries, sugar, and lemon juice until sugar dissolves and berries burst.

2. Blend the mixture and strain out skins for a smooth puree.

3. 🌿 Bloom gelatin in 2 tbsp cold water. Stir into the warm puree to dissolve. Let cool.

4. 🥛 Whip heavy cream to stiff peaks. Fold gently into the cooled blueberry mixture.

3. Assemble the Cake:

1. 🧁 Level cake layers if needed.

2. Spread blueberry cream between each layer.

3. Chill the cake for 1–2 hours to set the filling.

4. Optionally, dust with powdered sugar or top with extra whipped cream and fresh blueberries.

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✨ Tip:

Use wild Nova Scotia blueberries if available — their bold flavor makes this cake unforgettable.