Best 4 Nova Scotia Blueberry Flan Recipes

Nova Scotia Blueberry Flan: A Taste of Canadian Delicacy

Indulge in the sweet and tangy flavors of Nova Scotia blueberry flan, a classic Canadian dessert that combines the goodness of fresh blueberries, creamy custard, and a flaky crust. This delectable treat is a staple in many Nova Scotian homes and a delightful addition to any dessert table. Our article offers two variations of this beloved recipe: a traditional Nova Scotia blueberry flan and a gluten-free alternative, ensuring everyone can savor this culinary delight. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this irresistible dessert, transporting you to the heart of Nova Scotia's culinary heritage.

Here are our top 4 tried and tested recipes!

NOVA SCOTIA BLUEBERRY CREAM CAKE

Nova Scotia Blueberry Cream Cake image

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

Provided by Paul

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

Ingredients

1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
½ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. 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. 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.
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. Remove the outer ring of the pan, and cut into wedges to serve.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g

NOVA SCOTIA BLUEBERRY FLAN

Nova Scotia Blueberry Flan image

A wonderful fruit dessert, easily made with frozen blueberries if you can't find fresh. The province of Nova Scotia has an abundance of blueberries, hence the name. (Recipe originates with Canadian Living.)

Provided by Lennie

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 cups fresh blueberries or 5 cups frozen blueberries
2 tablespoons orange liqueur
1 teaspoon finely grated fresh lemon rind
2 cups sour cream
2 egg yolks
1/2 cup white sugar
1/2 teaspoon almond extract

Steps:

Preheat oven to 350F (180C).
In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
Now make filling.
Toss together blueberries, liqueur and lemon rind; pour over crust.
In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
Let cool in pan on rack.
Refrigerate for 4 hours or until chilled.
Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.

WILD BLUEBERRY FLAN

Wild Blueberry Flan image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 cups fresh or frozen blueberries (if using frozen add 4 teaspoons minute tapioca to the filling)
2 tablespoons orange liqueur
1 teaspoon finely grated lemon rind
2 cups sour cream
2 egg yolks
1/2 cup sugar

Steps:

In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.

BLUEBERRY VINAIGRETTE - TASTE OF NOVA SCOTIA

Blueberry Vinaigrette - Taste of Nova Scotia image

Quick to put together, and extremely tasty. This delightful recipe was compliments of Taste of Nova Scotia and was created by Sean Laceby of the Blomidon Inn in Wolfville. My good friend Gail has also made this with strawberries as well as peaches (her favourite). This is one quarter of the original recipe, which was listed as serving 4 - 8. As Gail mentions, this would only apply if you planned to serve it as a beverage. ;) If you have issues with small seeds, it would be a good idea to strain before bottling. I don't know how long it keeps, but I would think you'd be safe if used within a week. I'm still breathing, so I guess that's a good indicator.

Provided by Diana 2

Categories Low Protein

Time 5m

Yield 1 1/4 cups, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup blueberries (fresh or frozen)
1/4 cup white vinegar
1/4 cup honey
6 tablespoons extra virgin olive oil (I used the 'light' version)

Steps:

In a blender or food processor, combine all ingredients.
Blend until well combined and smooth.
Refrigerate until ready to serve.

Nutrition Facts : Calories 256.9, Fat 20.3, SaturatedFat 2.8, Sodium 2.2, Carbohydrate 20.2, Fiber 0.5, Sugar 19.3, Protein 0.2

Tips:

For the perfect crust: Use cold butter and work it quickly into the flour mixture until it resembles coarse crumbs. This will help prevent the crust from becoming tough.
Blind-baking the crust: This step is essential to prevent the crust from becoming soggy. Line the unbaked crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment paper and continue baking for 5-10 minutes.
Use fresh blueberries: Fresh blueberries will give the flan the best flavor. If you can't find fresh blueberries, you can use frozen blueberries, but be sure to thaw them and drain them well before using.
Don't overcook the custard: The custard should be set, but still slightly jiggly in the center. Overcooking will make the custard rubbery.
Chill the flan before serving: This will help the flan set and make it easier to slice.

Conclusion:

This Nova Scotia Blueberry Flan is a delicious and impressive dessert that is perfect for any occasion. The creamy custard and sweet blueberries are a perfect combination, and the buttery crust adds the perfect finishing touch. With a little planning and effort, you can make this flan at home and enjoy a taste of Nova Scotia's famous blueberries.

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