Pear and blueberry cake

(46 ratings)
Pear and blueberry cake
Pear and blueberry cake
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This pear and blueberry cake is a fruity, sugary delight- be sure to make enough for seconds!


  • 450g (1lb) wholemeal self raising flour, sifted
  • Pinch of salt
  • 250g (9oz) butter, diced
  • 350g golden granulated sugar
  • 4 large eggs, beaten
  • 4 large pears, peeled cored and sliced
  • 200g (7oz) blueberries


  1. Preheat the oven to 190C/375F/gas 5. Grease and baseline a 20.5cm round tin.
  2. Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g (9oz) sugar and the beaten egg and stir.
  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.
  4. Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.
  5. Bake for 1hr to 1hr 10 mins, or until a skewer inserted in the middle comes out clean. Cool and remove form the tin.
  6. Serve warm or cold.

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  • 3
(46 ratings)

Your comments


I found that with another recipe on here, tea loaf, said cook for an hour but it took 2, it was rather nice though :)

Eve James

Wanted to use this recipe for our anual flower and produce show cake competition - had three ladies test it but all three said they had terrible trouble with the cooking time - each one said that they had to cook it for about two hours before the middle was cooked - meanwhile the top had to be covered to prevent it burning. - I wonder if the ingredients are correct or should it be in a larger tin? Will not be able to use it for compoetition - glad we tested first.

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