Pear and blueberry cake recipe

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6 - 8






10 min


1 hr 10 min

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


  • 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.

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(174 ratings)
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