Blueberry Pear Cake Recipes

SUPER MOIST PEAR CAKE

Steps:

• Preheat oven to 350 F.
• Peel and slice the Pears.
• In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
• Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are well combined.
• Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute or two on low speed.
• Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size.
• After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
• Bake in a pre-heated 350 F oven for 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
• Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

PEAR AND BLUEBERRY CAKE RECIPE

Steps:

• Preheat the oven to 190°C/375°F/gas 5. Grease and baseline a 20.5cm round tin.
• Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g (9oz) sugar and the beaten egg and stir.
• Spoon half the mix in the bottom of the tin, top with the sliced pears and the blueberries, keeping a few slices of pear and a few blueberries back. Sprinkle with some of the remaining sugar. Spoon over the remaining cake mix.
• Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.
• Bake for 1hr to 1hr 10 mins, or until a skewer inserted in the middle comes out clean. Cool and remove form the tin.
• Serve warm or cold.

RECIPES

Steps:

• Step 1:Preheat the oven to 190°C (fan 180°C, gas mark 5). Grease and base line a 20 cm round cake tin.Step 2:Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g sugar and the beaten eggs and stir.Step 3:Spoon half the mix in the bottom of the tin, top with the sliced pears and the blueberries, keeping a few slices of pear and a few blueberries back. Sprinkle with some of the remaining sugar. Spoon over the remaining cake mix. Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.Step 4:Bake for 1 hour 10 minutes, or until a skewer inserted in the middle comes out clean. Cool for 10 minutes and remove from the tin. Serve warm or cold.

BLUEBERRY & PEAR CAKE

Steps:

• Preheat oven to 200°C/400°F/Gas 6.
• Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
• Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
• Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
• Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.

STREUSEL TOPPED PEAR AND BLUEBERRY PIE

Steps:

• For crust:
• Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
• Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
• For filling:
• Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
• Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.