Pear and blueberry cake - recipe

Ingredients

Recipe , Cake 2 , Pear , Blueberry

Please Click here if video is wrong

1

Preheat the oven to 190°C (fan 180°C, gas mark 5). Grease and base line a 20 cm round cake tin.
2
Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g sugar and the beaten eggs and stir.

For this step you'll need:
- 450g Self-raising white flour
- pinch Salt
- 250g Butter (unsalted) diced
- 250g Unrefined golden caster sugar
- 4 Egg(s) (free range) large, beaten
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.

For this step you'll need:
- 4 Pear(s) peeled, cored and sliced
- 200 Blueberries
- 100g Unrefined golden caster sugar
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.

⇐ Pear and prune cake

Pear and almond crumble ⇒