Pear and Blueberry Cake

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450 g self-raising white flour

1 pinchsalt

250 g butter (unsalted) (diced)

350 g unrefined golden caster sugar

4 eggs (large, beaten)

4 pears (peeled, cored and sliced)

200 g blueberries


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.

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.

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.

Bon Appetit!

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