I love making cakes with fruits because, except a few, I don’t like to eat fruits directly otherwise. 😛 This time I had to make a good one because I was using Blueberries for the first time in baking. Pears are in season and what other combination one can think of than pairing them with Blueberries. This Pear-Blueberry Cake turned out damn good. The cake was moist and tasted like custard almost with a different texture, we loved it. And I hope you’ll enjoy baking it too. Don’t forget to share your experience with me if you try this. 🙂
Pear-Blueberry Cake
This Pear-Blueberry Cake is a moist fruit based cake which is delicious to eat and easy to make. Pair the slices with your choice of a cuppa.
Ingredients
- 1 cup + 2 tbsp/225g- All-purpose flour/Maida
- 1½ tsp- Baking powder
- 2- Eggs (at room temperature)
- ¼ tsp- Salt
- ½ cup + 2 tbsp/125g- Brown sugar (read note)
- 3 tbsp- Brown sugar for sprinkling
- ½ cup/125g (cold)- Unsalted butter
- 1½ medium sized- Pears
- 100g- Blueberries
- Juice of ½ lemon
- 1 tsp- Vanilla extract
Instructions
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Discard the peel and seeds of the pears. Slice them lengthwise, mix lemon juice with the slices, and keep aside. Mixing lemon juice prevents the pears from discoloration.
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Preheat oven to 190 degrees C. Prepare a 6” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan. A springform tin will work best for this cake.
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Now in a food processor add flour, baking powder, salt, and cold butter cubes. Blitz quickly or until the mixture looks like breadcrumbs.
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Transfer this mixture in a bowl, add 125g sugar, eggs, and vanilla extract. Mix well. The batter would be thick.
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Now make a layer with half of the batter to the prepared pan, use a spatula to spread the batter evenly. Arrange the slices of pears, throw in 50 g blueberries, and sprinkle 1½ tbsp. sugar on top.
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Add rest of the batter now, and repeat arranging the pears and blueberries. Sprinkle rest of the sugar on top. Bake for 40 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. Transfer the cake tin onto the cooling rack, and cool completely in the pan itself.
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Unmould the cake gently, slice and serve at room temperature with tea/coffee or cold with a scoop of vanilla ice-cream.
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Keep rest of the pieces refrigerated, consume within 5 days.
Recipe Notes
- Using brown sugar for this cake was my personal preference. You can, of course, use caster sugar/white powdered sugar if you want.
- You can double the ingredients as per your requirement for a bigger cake.
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
