Best Blueberry Pear Cake Recipes
PEAR AND BLUEBERRY CAKE
On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!
Provided by ErinCC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
- Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
- Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
- Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g
BLUEBERRY & PEAR CAKE
This is another diabetic recipe from the Diabetes cookbook (DK books in association with Diabetes Australia). I was requested to post by fellow Aussie Zaarite.
Provided by jenny butt
Categories Dessert
Time 1h45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206.5, Fat 10.3, SaturatedFat 1.6, Cholesterol 42.3, Sodium 158.4, Carbohydrate 24.7, Fiber 3, Sugar 4.9, Protein 4.9
EMERGENCY BLUEBERRY PEAR CAKE
great cake for unexpected guests
Provided by gullita
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 190°C.
- Cream the butter and sugar together. Beat the eggs lightly with a fork, and gradually mix them in with the butter and sugar.
- Sift the flour and baking powder into that bowl and fold in carefully.
- Peel and cube the pears, and mix with the blueberries. Put these on top of the cake mixture, and sprinkle a little more sugar on top.
- Bake for 1 hour, until a skewer comes out clean, leave in the tin for 10 minutes, and then cool on a rack.
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