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Pear and blueberry cake with one large slice removed showing the inside of the cake and the visible blueberries Tried & Tested

Pear and blueberry cake

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4.5 stars based on 2 ratings

Lovely combination of fruit flavours. You don’t have to wait until this cake is cold before slicing. If you don’t have blueberries why not try using raisins!

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

  • 450g 16 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • pinch pinch Salt
  • 250g 8⅞ oz Butter (unsalted) diced
  • 350g 12½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) large, beaten
  • 4 4 Pear(s) peeled, cored and sliced
  • 200g 7⅛ oz Blueberries

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 180°C, gas mark 5). Grease and base line a 20 cm round cake tin.

  2. Classic mode Step 2

    Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g sugar and the beaten eggs and stir.

    Ingredients for this step

    • 450g 16 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • pinch pinch Salt
    • 250g 8⅞ oz Butter (unsalted) diced
    • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 4 4 Egg(s) (free range) large, beaten
  3. Classic mode Step 3

    Spoon half the mix in the bottom of the tin, top with the sliced pears and the blueberries, keeping a few slices of pear and a few blueberries back. Sprinkle with some of the remaining sugar.  Spoon over the remaining cake mix. Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.

    Ingredients for this step

  4. Classic mode Step 4

    Bake for 1 hour 10 minutes, or until a skewer inserted in the middle comes out clean. Cool for 10 minutes and remove from the tin. Serve warm or cold.