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Pear and Blueberry Cake

Rated as 4.46 out of 5 Stars
1

"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

1 h servings 280
Original recipe yields 12 servings

Directions

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  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.

Nutrition Facts


Per Serving: 280 calories; 11.1 42.9 4.1 62 61 Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I liked the flavors of the cake and thought it was a perfect coffee cake for breakfast. I did think my cake had way too many pears resulting in too much moisture which resulted in the cake port...

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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...

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 qui...

excellent, very moist

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 c...

Pears have a very delicate flavor and slightly grainy texture that identifies the cooked pieces of fruit in this cake as pears. I loved them together with the pieces of almonds. I increased th...

I liked the flavors of the cake and thought it was a perfect coffee cake for breakfast. I did think my cake had way too many pears resulting in too much moisture which resulted in the cake port...

I received pears in a gift basket and decided to give this recipe a try. I am so glad I did. Very yummy. I substituted vanilla instead of almond extract only because I didn’t have the almond ext...

I made it but used 2 pears and 2 cups of blueberries. I also mixed the sugar mixture in the cake mix at the last minute instead of putting it on top. I did sprinkle a little white sugar on top...

Have been making this recipe since 2010. It was my husband's favorite dessert. It all started when we received Harry and David pears as a gift. Made no additions or changes to the recipe. Us...