Pear and Blueberry Cake

  • Total Time

    1h 30m
    • Prep Time

      20m
    • Bake Time

      1h 10m
  • Serves

    10


This Blueberry cake is a lovely combination of fruit flavours. You don't have to wait until this cake is cold before slicing and if you don't have blueberries why not try using raisins. Some of our keen bakers have even tried the recipe with chocolate chips, one for the super sweet tooth's out there!

Method

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

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

  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.

  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.

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Reviews

  1. 5 star rating

    Made this but used chocolate chunks rather than blueberries. Yum!

  2. 5 star rating

    An absolutely gorgeous cake. Very thick mixture so to make it slightly easier to spread in the tin I added about half cup of milk. Made this three times now. Definitely a winner with everyone either with custard or crème fraîche.

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