Mary Berry's Pear and Blueberry Cake
Inspired by Mary Berry, this elegant pear and blueberry cake is the perfect balance of simple and special. Made with pantry staples, juicy pears, fresh blueberries, and finished with a glossy jam glaze, it's an easy dessert ideal for spring brunches, afternoon tea, and holiday gatherings.
Equipment
- 9- or 10-inch tart pan A round cake pan can also be used.
- mixing bowl
- electric mixer Optional for creaming butter and sugar.
- rubber spatula
- small saucepan For warming the jam glaze.
- pastry brush For glazing the cake.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 14 oz canned pear halves, drained
- 1 cup fresh blueberries
- 2 tbsp redcurrant or strawberry jam
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter the bottom and sides of a 9- or 10-inch tart pan.
- In a large bowl, cream together the softened butter and sugar until the mixture resembles the consistency of peanut butter.
- Beat in the eggs, flour, baking powder, milk, and vanilla extract until the batter is smooth and fully combined.
- If the batter seems too thick, add an additional splash of milk until it reaches a pourable consistency.
- Pour the batter into the prepared tart pan and spread it evenly.
- Slice the pears into thirds and arrange them higgledy piggledy over the batter, pressing them in gently.
- Scatter the fresh blueberries over the top, tucking them between the pear pieces.
- Bake for 20 to 25 minutes until the top is golden brown.
- If the center is not fully cooked, cover loosely with foil and continue baking until a tester inserted in the center comes out clean.
- Warm the jam in a small saucepan until smooth, then brush it over the slightly cooled cake to create a glossy glaze.
- Serve warm or at room temperature.
Notes
Butter the tart pan thoroughly to prevent sticking. Press the pears gently into the batter to avoid sinking. If the cake browns before the center is baked through, tent loosely with foil and continue baking. Allow the cake to cool slightly before brushing with the warm jam glaze for the prettiest finish. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.