Nova Scotia Blueberry Flan Recipe

Name: Nova Scotia Blueberry Flan
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (113g) softened butter; White Sugar; 1 large egg; 1 1/2 teaspoons almond extract; All Purpose Flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Fresh Blueberries; Orange Liqueur; Fresh Lemon Rind; 1 cup (240ml) sour cream; 2 large egg yolks

Indulge in the taste of Nova Scotia with this irresistible blueberry flan! Made with an abundance of juicy blueberries (fresh or frozen!), this easy-to-follow recipe creates a creamy, dreamy dessert perfect for any occasion. Originating from Canadian Living, this recipe boasts a buttery crust and a luscious blueberry filling, finished with a touch of almond. Get ready to impress your friends and family with this classic Canadian treat!

Prep Time 30 mins

Cook Time 90 mins

Calories 321.4 kcal

Protein 8g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Nova Scotia Blueberry Flan

1/2 cup (113g) softened butter
White Sugar
1 large egg
1 1/2 teaspoons almond extract
All Purpose Flour
1 teaspoon baking powder
1/4 teaspoon salt
Fresh Blueberries
Orange Liqueur
Fresh Lemon Rind
1 cup (240ml) sour cream
2 large egg yolks

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How to Make Nova Scotia Blueberry Flan

Preheat oven to 350°F (175°C).
In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon almond extract.
In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Press the dough evenly into the bottom and 2 inches up the sides of a greased 10-inch springform pan.
Set aside.
In a medium bowl, gently toss together 4 cups (500g) fresh or frozen blueberries, 1 tablespoon blueberry liqueur (optional), and 1 teaspoon lemon zest.
Pour the blueberry mixture evenly over the prepared crust.
In a separate bowl, whisk together 1 cup (240ml) sour cream, 2 large egg yolks, 1/2 cup (100g) granulated sugar, and 1/2 teaspoon almond extract.
Pour the sour cream mixture evenly over the blueberries.
Bake in the center of the preheated oven for 70-75 minutes, or until the crust is golden brown and the filling is set. Insert a toothpick into the center – it should come out with a few moist crumbs attached.
Let the flan cool completely in the pan on a wire rack.
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flan to set completely.
Carefully remove the sides of the springform pan. Cut into wedges and serve chilled. Garnish with freshly whipped cream and toasted slivered almonds, if desired.