Pear and Blueberry Cake
Last week apples, this week pears? Not quite, but thanks to my friendly neighbour Tim who dropped in a bag of garden apples, I have enough fresh fruit to make a few more cakes this week!
This is a cinch to put together, a really quick cake that’s great if you have to make something quickly for unexpected guest. From Nigel Slater’s The Kitchen Diaries, he suggests you can use any fresh fruit for the topping.
Preheat the oven to 180degC, and line a 9-inch cake tim with baking parchment.
Beat 130g butter with 130g caster sugar until light and fluffy. Beat 2 eggs together, then gradually add them to the butter and sugar. Sift 130g flour and a teaspoon of baking powder together and fold this gently into the mixture. Scrape into the lined cake tin.
Peel and core 2 ripe pears, and then cut them into chunks. Spread over the top of the cake mixture with 250g washed blueberries. Scatter a couple of tablespoons of sugar over the top. Bake for 55 minutes, then test for doneness with a skewer. If it comes out clean, remove the cake from the oven, then leave to cool for 10 minutes before turning out.