Mary Berry's Pear and Blueberry Cake
A beautifully simple pear and blueberry cake featuring a tender buttery batter topped with juicy pear slices and fresh blueberries, then finished with a glossy jam glaze. Elegant enough for entertaining yet easy enough for everyday baking.
Servings: 8 slices
Calories: 245kcal
Cost: 6
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.
Notes
Do not press the pears too deeply into the batter. If the cake browns too quickly, tent loosely with foil and continue baking until fully set. Fresh pears may be substituted for canned pears. Serve warm or at room temperature.