This pear and blueberry cake is a fruity, sugary delight- be sure to make enough for seconds!
- 450g (1lb) wholemeal self raising flour, sifted
- Pinch of salt
- 250g (9oz) butter, diced
- 350g golden granulated sugar
- 4 large eggs, beaten
- 4 large pears, peeled cored and sliced
- 200g (7oz) blueberries
Preheat the oven to 190°C/375°F/gas 5. Grease and baseline a 20.5cm round tin.
Rub together the flour, salt and butter until they look like breadcrumbs. Add 250g (9oz) sugar and the beaten egg and stir.
Spoon half the mix in the bottom of the tin, top with the sliced pears and the blueberries, keeping a few slices of pear and a few blueberries back. Sprinkle with some of the remaining sugar. Spoon over the remaining cake mix.
Place the remaining fruit on top pressing down slightly, and finish off the left over sugar.
Bake for 1hr to 1hr 10 mins, or until a skewer inserted in the middle comes out clean. Cool and remove form the tin.
Serve warm or cold.