Indulge in a delightful culinary experience with our delectable Blueberry Pear Cake, a harmonious blend of sweet and tangy flavors that will tantalize your taste buds. This delectable cake features a moist and fluffy vanilla sponge, generously adorned with plump blueberries and juicy pear slices, creating a symphony of textures and flavors. Topped with a luscious cream cheese frosting, each bite offers a perfect balance of sweetness and tanginess.
This article presents a collection of three irresistible recipes that cater to various dietary preferences. The classic Blueberry Pear Cake recipe caters to those who love traditional flavors, while the Vegan Blueberry Pear Cake offers a plant-based alternative with equally delightful taste. For those with gluten sensitivities, the Gluten-Free Blueberry Pear Cake provides a delicious option without compromising on flavor and texture.
Each recipe is meticulously crafted with detailed instructions, ensuring that bakers of all skill levels can achieve perfect results. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through the process of creating this delectable treat.
So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure. Treat yourself and your loved ones to the irresistible Blueberry Pear Cake, a taste sensation that will leave you craving for more.
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
STREUSEL TOPPED PEAR AND BLUEBERRY PIE
Steps:
- For crust:
- Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
- Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
- For filling:
- Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
- Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.
PEAR-BLUEBERRY BETTY
This classic American dessert is more than 100 years old. It's often made with apples but here we use pear and blueberries with delicious results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
- Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
- Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
- Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
- Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.
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
Tips:
- For the best flavor, use ripe, juicy blueberries and pears.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- For a fun and festive presentation, top the cake with fresh blueberries and pears.
Conclusion:
This blueberry pear cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet blueberries and pears is a classic flavor combination that everyone will love. The cake is also moist and fluffy, thanks to the buttermilk in the batter. Whether you're serving it for breakfast, lunch, or dinner, this cake is sure to be a hit.
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