Pear and Blueberry Cake Recipe - Allrecipes.com
Pear and Blueberry Cake Recipe
  • READY IN 1 hr

Pear and Blueberry Cake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
  4. Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.
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Reviews More Reviews

Oct 12, 2010

Very nice. Because it's baked in a springform pan, it's a very attractive coffee cake. The cinnamon is quite pronounced, but it's perfect for a cake of this type. I didn't use the almonds or the almond flavoring, prefering a simple teaspoon of vanilla so as to get the pure, buttery flavor of the cake. The cake is moist and delicious but I found that the pears didn't contribute much in the way of flavor, so that when I came across a blueberry I found I wanted more of them. Therefore, if I was to make this again, unless there's some real flavorful pear I'm unaware of, I'd skip the pears altogether. I'd maybe substitute apples with the blueberries instead or maybe just use blueberries, but a lot more of them.

 
Jan 25, 2010

Just made this last night and it's great! The cake is a nice moist cake with bits of pears, blueberries and almonds. I was worried the almond extract would be too strong but it mellows ut quite nice. Doesn't need the whipped cream but is nice to add a little more flair after for serving! Thanks for a new taste!

 

7 Ratings

Aug 19, 2010

excellent, very moist

 
Oct 11, 2010

Delicious. I made this for my husband and I because my pears were gonna go bad, but I will definately make this if I ever have a bunch of my girlfriends over, it is the perfect coffee cake for company. The cinnamon-sugar topping is sooooo good.

 
Jul 28, 2012

I made this recipe exactly as written, except that I omitted the almonds and added and extra 1/4 cup blueberries. I had to bake it for about 60 minutes for it to be fully cooked in center. It is flavorful, but I think there is too much almond flavoring. It overpowers the pears and blueberries. Even with cooking that long, it is still very moist. Yet it is a weird texture. Almost like a spongecake. Not what I expected and kind of turned me off.

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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