There are certain dessert recipes that manage to look far more impressive than the effort involved — and this pear and blueberry cake from legendary British baker Mary Berry is one of them. With a tender, buttery batter, jewel-like blueberries, and sweet pear slices draped across the top, this cake is the definition of simple, quick, and fancy all at once.
Whether you call it a cake or a galette, the result is the same: a beautiful, fruit-studded bake that works as an afternoon treat, an elegant spring dessert, or a holiday table showpiece. It’s the kind of easy dessert recipe that makes people think you spent hours in the kitchen.
Why You’ll Love This Recipe
This pear dessert recipe is genuinely one of the most accessible bakes in Mary Berry’s repertoire. The batter comes together in a single bowl in under 10 minutes, and the entire cake is ready to serve in under an hour.
It’s naturally versatile — fresh or canned pears both work beautifully, and the blueberries add a bright, tangy pop of flavor against the sweet, buttery base. The glossy jam glaze on top gives it a professional finish that looks stunning without requiring any decorating skill. This is a quick and yummy dessert that works for everyday baking and special occasions alike.
Common Mistakes — And How to Avoid Them
Pressing the pears too deep into the batter. Gently resting the pear pieces on top of the batter is all you need. Pushing them down too far can cause them to stick to the bottom of the pan and make the cake difficult to unmold.
Underbaking the center. Because the fruit releases moisture as it bakes, the center of this cake can take longer to set than the edges. If the top is getting golden but the inside is still wet, lay a sheet of aluminum foil loosely on top and continue baking until a probe or toothpick comes out clean.
Using a runny jam glaze. Heat the jam in a small saucepan for several minutes until it thickens slightly before brushing it over the cake. A properly reduced glaze will cling to the surface and create that beautiful, shiny finish rather than running off the sides.
Key Ingredients
Canned Pear Halves are Mary Berry’s original choice and make this a true convenience dessert recipe. The pears are soft, sweet, and perfectly textured for baking. Two 14-ounce cans are all you need, cut into thirds before arranging on the batter. Fresh pears can also be used — just peel and slice them thinly.
Fresh Blueberries add color, texture, and a slightly tart flavor that balances the sweetness of the pears and the buttery batter beautifully. They’re scattered between the pear slices during assembly — no precision required.
All-Purpose Flour and Baking Powder provide the simple, leavened base for the batter. This is a straightforward, no-fuss formula that produces a soft, cake-like texture rather than a pastry crust.
Whole Milk keeps the batter loose enough to pour easily into the tart pan while still baking up with a tender, moist crumb. The exact amount can be adjusted slightly if the batter feels too thick.
Strawberry or Redcurrant Jam is heated and brushed over the finished cake as a glaze. It adds sweetness, shine, and a subtle fruit flavor that ties the whole dessert together. Either jam works — use whatever you have on hand.
How to Make Mary Berry’s Pear and Blueberry Cake
- Prepare the pan. Lightly butter the bottom and sides of a 9 to 10-inch ridged tart pan (or a round cake pan) to prevent sticking.
- Make the batter. In a large bowl, cream together 2 tablespoons of room-temperature butter and ⅓ cup of granulated sugar until the mixture resembles peanut butter in consistency. Beat in 2 eggs, 1 cup plus 3 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract, and ¾ cup whole milk. Mix until smooth and lump-free. If the batter seems too thick, add a splash more milk.
- Fill the pan. Pour the batter into the prepared tart pan and smooth the top.
- Arrange the fruit. Drain the canned pear halves and cut each one into thirds. Arrange the pear pieces across the batter in a casual, “higgledy-piggledy” fashion (in Mary Berry’s own words). Scatter the blueberries into the gaps between the pears, then lightly press all the fruit down into the batter without submerging it.
- Bake. Bake at 350°F for 20 to 25 minutes, or until the batter turns golden brown around the edges. If the top colors quickly but the inside is still underdone, cover loosely with aluminum foil and continue baking until a toothpick or probe comes out clean.
- Glaze. Heat approximately ½ cup of strawberry or redcurrant jam in a small saucepan for a few minutes until slightly thickened. Remove the cake from the oven and allow it to cool for several minutes, then brush the warm jam generously over the top.
- Serve. Enjoy warm or at room temperature. A scoop of vanilla ice cream on the side makes this simple pear dessert recipe truly unforgettable.
Variations and Tips
Use fresh pears. If you prefer, substitute 2 large fresh pears, peeled and sliced into thin wedges, for the canned variety. The flavor is equally delicious.
Swap the berries. Raspberries, blackberries, or cherries all work beautifully in place of blueberries, making this one of the most flexible dessert recipes for any season.
Make it gluten-free. Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The texture will be slightly different but still delicious.
Serve it for breakfast. This cake is light enough to double as a morning pastry with coffee or tea — a very French-inspired way to enjoy it, as one commenter noted after spotting similar galettes throughout Paris.
FAQs
Can I use a regular round cake pan if I don’t have a tart pan?
Yes, a standard round cake pan works perfectly. The cake won’t have the ridged edges of the tart version, but the flavor and texture will be identical.
Can I make this cake ahead of time?
Yes. The cake can be baked and glazed up to one day in advance. Store it covered at room temperature and reheat gently in a low oven before serving if you prefer it warm.
Is this recipe suitable for a gluten-free diet?
With a simple swap to a 1:1 gluten-free flour blend, yes. The rest of the ingredients are naturally gluten-free.
How many servings does this cake make?
The recipe yields 6 to 8 generous slices, making it a great choice for a small dinner party or family gathering.
Mary Berry’s Pear and Blueberry Cake
Equipment
- 9 to 10-inch tart pan
- mixing bowl
- electric mixer
- Small saucepan
- pastry brush
Ingredients
- 2 tbsp unsalted butter, room temperature
- 0.33 cup granulated sugar
- 2 large eggs
- 1.19 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.75 cup whole milk
- 2 14-oz cans pear halves, drained
- 1 cup fresh blueberries
- 0.5 cup strawberry or redcurrant jam
Instructions
- Lightly butter a 9 to 10-inch ridged tart pan or round cake pan.
- Cream together the butter and sugar until smooth. Beat in the eggs, flour, baking powder, vanilla extract, and milk until a smooth batter forms.
- Pour the batter into the prepared pan and smooth the surface.
- Cut the drained pear halves into thirds and arrange over the batter. Scatter blueberries between the pear slices and gently press the fruit into the batter.
- Bake at 350°F (175°C) for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Heat the jam in a small saucepan until slightly thickened.
- Brush the warm jam over the cake and allow it to cool slightly before serving.