About the bake
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
Step 1:
Preheat the oven to 190°C (fan 180°C, gas mark 5). Grease and base line a 20 cm round cake tin.
Step 2:
Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g sugar and the beaten eggs and stir.
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.
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.
Ingredients
- 450g Self-raising white flour
- 1pinch Salt
- 250g Butter (unsalted) (diced)
- 350g Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range) (large, beaten)
- 4 Pear(s) (peeled, cored and sliced)
- 200g Blueberries
- 450g Self-raising white flour
Utensils
- 20cm round tin
- Baking paper
Recipe Reviews
Made this but used chocolate chunks rather than blueberries. Yum!
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.
Ingredients
- 450g Self-raising white flour
- 1pinch Salt
- 250g Butter (unsalted) (diced)
- 350g Billington's Unrefined Golden Caster Sugar
- 4 Egg(s) (free range) (large, beaten)
- 4 Pear(s) (peeled, cored and sliced)
- 200g Blueberries
- 450g Self-raising white flour
Utensils
- 20cm round tin
- Baking paper