Blueberry Honey Cake with Bluenose Rum Sauce

Each bite of this warm, sweet dish will bring you home to Nova Scotia! Whether it’s a family staple or a local restaurant go-to, warm blueberry cake with a rum sauce is a local favorite.


½ cup
Butter, room temperature
1 cup Cornect Family Farms honey*
3 Eggs
2¼ cup
3½ tsp
Baking powder
1 tsp Lemon zest
1 tsp Salt
1 cup Whole milk
1 tsp Vanilla
1½ cups
Wild Nova Scotia blueberries (fresh or frozen)**

Rum Sauce

½ cup Butter
¾ cup Brown sugar
½ cup Whipping cream
3 tbsp Ironworks Distillery’s Bluenose Rum***

Directions (serves 4):

1. Preheat the oven to 350°F. Grease a 9×13-inch pan with butter and flour.
2. Use a hand or stand mixer to beat the butter until fluffy and light, then add the eggs and honey. In a separate bowl, stir together the flour, salt, baking powder and lemon zest. On a low speed, beat in the dry ingredients followed by the milk and vanilla. Continue to beat until smooth, scraping down the sides of the bowl as needed.
3. Pour the batter into the prepared pan then sprinkle with the blueberries. Bake about 40 minutes or until the top springs back slightly when pressed. Let cool. 
4. In a small saucepan, heat the brown sugar and butter over medium heat until all the sugar is dissolved. Add the cream and rum. Simmer, stirring occasionally until slightly thickened – about 5 minutes. Serve warm or at room temperature

Recipe provided by: Kelly Neil & Kathy Jollimore

Source Guide: 

* Visit Cornect Family Farm‘s website to find where to purchase their honey.
** Pick up farm-fresh seasonal produce from Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.
*** Find Ironworks Distillery‘s Bluenose Rum at their distillery, select Farmers’ Markets of Nova Scotia, at your local NSLC store or specialty liquor stores.

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