Pear and Blueberry Cake
This Pear and Blueberry Cake is a simple yet elegant dessert featuring a tender vanilla cake base topped with juicy pears, fresh blueberries, and a glossy jam glaze. Easy enough for beginner bakers but beautiful enough for entertaining, it's the perfect fruity cake for afternoon tea, dessert, or family gatherings.
Servings: 8 slices
Calories: 285kcal
Cost: 8
Equipment
- 9 to 10-inch cake pan
- mixing bowl
- electric mixer or whisk
- Small saucepan
- pastry brush
Ingredients
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp whole milk
- 4 halves canned or fresh pears
- 1 cup fresh blueberries
- 3 tbsp redcurrant or strawberry jam
Instructions
- Preheat the oven to 350°F. Butter the bottom and sides of a 9 to 10-inch tart or cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, flour, baking powder, milk, and vanilla extract. Beat until the batter is smooth and well combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Cut the pear halves into thirds and arrange them loosely over the batter.
- Scatter the blueberries between the pear slices, pressing gently into the batter without pushing them too deep.
- Bake for 20 to 25 minutes, until golden brown on top. If necessary, cover loosely with foil and continue baking until a toothpick inserted into the center comes out clean.
- Warm the jam in a small saucepan until smooth.
- Allow the cake to cool slightly, then brush the warm jam over the surface for a glossy finish.
Notes
If using fresh pears, peel, core, and slice them thinly before arranging on the batter. If the cake browns too quickly before the center is baked, loosely cover with foil and continue baking until a toothpick inserted into the center comes out clean. Brush with warm jam after cooling for the signature glossy finish.