Nova Scotia Blueberry Cream Cake is what dreams are made of! Low Sodium or not this is just an amazing cake and so simple to make. Fresh Blueberry flavor just pops. The fact that it is a Low Sodium recipe really don't mean anything to the flavor, I would make and eat this no matter what. But at

Sidenote: Although you can eat thnis cake while still warm, I put mone in the fridge for a few hours after it cooled down and I thought it made it even better cold.

Please Note, when using Sodium Free Baking Powder: to have it work correctly you must double the amount called for regular Baking Powder. All of our recipes on this site that call for Sodium Free Baking Powder have been adjust prior to posting the recipe.



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Category: Desserts
Seasons:  All
Cuisine Type American


For 10 Person(s)


1 1/2 cups All Purpose Flour
1/2 cups Sugar
3 Teaspoons Baking Powder (Salt Free)
1/2 cup unsalted butter
1 egg
1 Teaspoons Vanilla Extract
4 cups Blueberries
2 cups Sour Cream
1/2 cups Sugar
2 Egg Yokes
1 Teaspoons Vanilla

Nova Scotia Blueberry Cream Cake Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder.
  3. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla.
  4. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.

    In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
  5. Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan.
  6. Remove the outer ring of the pan, and cut into wedges to serve.

Recipe notes

Sodium By The Numbers

All-purpose flour = 0mg
White sugar = 0mg
Baking powder(Sodium Free) = 0mg
Butter (Unsalted) = 0mg
Vanilla extract = 0mg
Blueberries = 6mg
Sour cream = 480mg
Egg =60mg
Egg yolks =60mg

Total Sodium amount per cake = 606mg

Total Sodium amount per slice based on 10 slices per cake 60.6

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