Pear and Blueberry Cake

Pears and blueberries stud this tempting crumb-topped pear and blueberry snack cake recipe. Serve it 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

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

Step 3

Gently fold pears, blueberries, and almonds into batter; pour into the prepared pan. Sprinkle sugar-cinnamon mixture over batter.

Step 4

Combine 1 ½ tablespoons brown sugar, 1 ½ tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; set aside.

Step 5

Whisk flour, 1 teaspoon cinnamon, and baking powder together in a large bowl. Beat 1 ¼ cups white sugar and butter together in a separate large bowl using an electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in flour mixture in three additions alternating with milk, beginning and ending with flour mixture until just combined. Stir in almond extract.