Pear and Blueberry Cake

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!

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

Ingredients

• 1 teaspoon baking powder
• 1 ¼ cups white sugar
• 1 teaspoon almond extract
• ⅓ cup milk
• ½ cup unsalted butter
• 1 ¼ cups all-purpose flour
• 1 ½ tablespoons white sugar
• 3 large eggs
• ½ cup blueberries
• 1 ½ tablespoons brown sugar
• 1 teaspoon cinnamon
• ½ cup almonds, chopped
• 3 pears, peeled and diced

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.