Mary Berry's Pear and Blueberry Cake
A stunning pear and blueberry cake inspired by Mary Berry, featuring a soft buttery crumb, juicy pears, fresh blueberries, and a glossy jam glaze. Elegant enough for entertaining yet simple enough for a weekend bake, ready in under an hour.
Equipment
- 9 to 10-inch tart pan or cake pan
- mixing bowl
- hand whisk or mixer
- rubber spatula
- small saucepan
- pastry brush
Ingredients
- 2 tbsp softened butter
- 65 g granulated sugar
- 2 large eggs
- 150 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 180 ml whole milk
- 28 oz canned pear halves, drained
- 170 g fresh blueberries
- 1/2 cup redcurrant or strawberry jam
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter a 9 to 10-inch tart pan or round cake pan.
- Cream together the softened butter and granulated sugar until smooth and fluffy.
- Beat in the eggs, flour, baking powder, vanilla extract, and milk until a smooth batter forms.
- Pour the batter into the prepared pan and spread evenly.
- Slice the pear halves into thirds and arrange them loosely across the batter.
- Scatter the blueberries over and between the pears, then lightly press the fruit into the batter.
- Bake for 20 to 25 minutes until golden brown. If needed, cover loosely with foil and continue baking until a skewer comes out clean.
- Heat the jam in a small saucepan for a few minutes until smooth and spreadable.
- Remove the cake from the oven, cool briefly, then brush generously with the warm jam glaze. Serve warm or at room temperature.
Notes
Do not press the pears too deeply into the batter. If the center needs extra baking time, loosely cover with foil to prevent over-browning. Fresh or canned pears can be used. For extra brightness, add 1 teaspoon lemon zest to the batter. Brush the warm jam glaze over the cake just before serving for the most beautiful finish.