Peary blueberry cake

    Peary blueberry cake


    9 people made this

    About this recipe: This cake is deliciously moist and packed full of fruity goodness. Blueberries, pears and almonds grace this cake batter before being baked to perfection. It's the perfect summer dessert to enjoy all year round. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly.

    Serves: 12 

    • 1 1/2 tablespoons dark brown soft sugar
    • 1 1/2 tablespoons caster sugar
    • 1 teaspoon cinnamon
    • 150g plain flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • 115g unsalted butter
    • 250g caster sugar
    • 3 large eggs
    • 75ml milk
    • 1 teaspoon almond extract
    • 3 pears, peeled and diced
    • 70g blueberries
    • 50g almonds, chopped

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat an oven to 180 C / Gas 4. Grease and flour a 23cm round springform tin. Combine 1 1/2 tablespoons dark brown soft sugar, 1 1/2 tablespoons caster sugar and 1 teaspoon cinnamon in a small bowl; set aside.
    2. Whisk together flour, 1 teaspoon cinnamon and baking powder in a large bowl. Use an electric mixer to beat the butter and 250g caster sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
    3. Gently fold pears, blueberries and chopped almonds into the batter. Pour into prepared tin. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
    4. Bake in preheated oven until a skewer inserted in the centre of the cake comes out clean, 40 to 50 minutes.

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