Pear and Blueberry Cake

Pears and blueberries stud this tempting crumb-topped snack cake. Serve big slices with softly whipped cream and additional blueberries.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 280 Calories

Ingredients

• 1 teaspoon baking powder
• 1 teaspoon almond extract
• 3 large eggs
• 1 teaspoon cinnamon
• 3 pears, peeled and diced
• 1.25 cups all-purpose flour
• 0.5 cup unsalted butter
• 0.33333334326744 cup milk
• 1.25 cups white sugar
• 1.5 tablespoons white sugar
• 1.5 tablespoons brown sugar
• 0.5 cup blueberries
• 0.5 cup almonds, chopped

Recipe Instructions

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.

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.