Pear and blueberry upside-down cake

  • for lots of people
  • Takes 20 minutes to make, 1 hour 15 minutes to cook
  • Easy
Upside-down cakes are always popular; they're fruity, moist and look pretty. Enjoy.

Nutritional info per serving

Per serving: 413kcals, 24.7g fat (11.9g saturated),
6.2g protein, 38.5g carbs, 34.5g sugar, 0.4g salt

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200g unsalted butter, plus extra for greasing
2 tbsp soft dark brown sugar 300g caster sugar
Grated zest of 1 lemon
1 cinnamon stick
4 ripe but firm pears
200g unrefined caster sugar
3 large free-range eggs
100g ground almonds
100g self-raising flour
Pinch of salt
1 tsp mixed spice
250g blueberries
Double cream to serve


1. Preheat the oven to 180ºC/fan160ºC/gas 4. Butter a 23cm round cake tin and line the base with baking paper. Sprinkle the cake tin with the brown sugar.
2. In a saucepan, mix together 500ml water, the caster sugar and lemon zest, then add the cinnamon stick. Place over a low heat. Meanwhile, peel and core the pears and slice into wedges. When the sugar has dissolved, add the pears to the pan and poach gently for 5 minutes. Remove from the heat and lift out the pears with a slotted spoon. Place them in the base of the cake tin.
3. In a bowl, beat the butter and unrefined sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Fold in the ground almonds, flour, salt and mixed spice, then the blueberries.
4. Spoon the mix over the pears and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean (except where it pierces a blueberry).
5. Cool in the tin for 10 minutes, then turn out onto a plate. Allow to cool a bit more before serving warm, with double cream.

From September 2010

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