Pear and Blueberry Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 23, 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!
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Reviewed: Aug. 18, 2010
excellent, very moist
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Reviewed: 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.
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Reviewed: Oct. 11, 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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: 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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