Pear and Blueberry Cake

Name: Pear and Blueberry Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 ½ tablespoons brown sugar; 1 ½ tablespoons white sugar; 1 teaspoon cinnamon; 1 ¼ cups all-purpose flour; 1 teaspoon cinnamon; 1 teaspoon baking powder; ½ cup unsalted butter; 1 ¼ cups white sugar; 3 eaches large eggs; ⅓ cup milk; 1 teaspoon almond extract; 3 eaches pears, peeled and diced; ½ cup blueberries; ½ cup almonds, chopped

Rating: 4.4 stars

15 Ratings
13 Reviews
4 Photos

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!

By ErinCC

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Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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; protein 4.1g 8% DV; carbohydrates 42.9g 14% DV; fat 11.1g 17% DV; cholesterol 61.8mg 21% DV; sodium 61.1mg 2% DV. Full Nutrition

Reviews (13)

Most helpful positive review

naples34102

10/12/2010

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. Read More

Helpful

(14)

Most helpful critical review

BOOKIE MYERS

07/16/2019

7.15.19... https://www.allrecipes.com/recipe/151914/pear-and-blueberry-cake/... I accidentally reduced sugar in topping to 1T - & only white. I added the third cup milk to the sugar mixture. Then the combined flour mixture with the addition of 1/2t salt & a full cup more blues. Batter smelled strong w almond extract n looks so cinnamony w a t in & on but wasn't. Surprised me. Coffeecake-ish. I liked it more than I thought I would but still prefer a less fruit & different fruit type cake. Read More

15 Ratings

5 star values: 9
4 star values: 3
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

10/12/2010

Helpful

(14)

Cheryl

01/25/2010

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! Read More

Helpful

(9)

Barbara Reyer

08/19/2010

excellent very moist Read More

Helpful

(3)

angipie

10/11/2010

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. Read More

Helpful

(2)

BOOKIE MYERS

07/16/2019

Suchi

02/08/2019

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 the blueberries to 1 cup of frozen and liked them in the cake more for color contrast and health benefits. I did NOT add the cinnamon sugar topping and am glad I didn t. I was quite sweet enough without it for me. I prefer a mildly sweet coffee cake. Ate with a dollop of real whipped cream but then liked it better alone. My hubby who doesn t eat fruit liked it and said it made him feel like he was eating healthy lol! Will probably be a regular at our house. Will try using white whole wheat flour next time. --- After making it a 2nd time: Either ripe or unripe pears are fine - however if pears ripe and sweet then reduce sugar! Cake was a bit too sweet the second time maybe because of ripe sweet pears. Tart blueberries make a nice contrast to sweet pears and sugar in cake. Test cake for done-ness at the very center. Mine was a little raw in the center and had to go back for 15 more min. White whole wheat flour works just as well as white. I used 3 pears and 1 cup of blueberries and 1/2 cup of almonds - this is a very moist fruitful cake;) Almost like eating pie with the crust mixed in. Read More

Cara Vandenberg Drexler

07/28/2012

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. Read More

Happyschmoopies

01/14/2019

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 portion having a gummy texture. I wish the recipe listed how many cups of pears to use instead of stating 3 pears because my pears must have been larger than the recipe submitter. Read More

Diane Chehab

06/06/2020

It's a wonderful cake. Light and moist. Not super easy to make but not ridiculously complex either. It needed a little more time in the oven. The topping is easy to make and not heavy like frosting. I've made it twice, successfully. Read More

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Nutritional Information

Pear and Blueberry Cake

Servings Per Recipe: 12
Calories: 280

% Daily Value *

protein: 8 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 17 %

saturated fat: 27 %

cholesterol: 21 %

vitamin a iu: 6 %

niacin equivalents: 14 %

vitamin b6: 3 %

vitamin c: 4 %

folate: 9 %

calcium: 6 %

iron: 6 %

magnesium: 7 %

potassium: 4 %

sodium: 2 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.