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Pear and Blueberry Crumble Cake

Pear and blueberry crumble cake is one amazing dessert option which combines the sweetness of the pears and the slight tartness of the blueberries to come together and form a heavenly combination!
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Course Dessert
Cuisine American, british

Ingredients
  

For the Cake Base

  • 3 tbsps milk
  • 4 eggs
  • 1/2 cup whole wheat flour
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 3/4 cup butter

For the fruit layer

  • 2 pear peeled and sliced
  • 1/3 cup blueberries dried
  • 1/4 cup red wine
  • 2 tsps orange zest
  • 2 tsps brown sugar

For the crumble topping

  • 2 tbsps all purpose flour
  • 1 tsp cinnamon
  • 3 tbsps butter
  • 2 cornflakes tbps
  • 3 tbsps sugar

Instructions
 

  • Lets start with preparing the fruit layer, Poach the pear, dried blueberries along with the wine for about 3-4 minutes. It should just start to tenderize. Add sugar and zest and keep aside for cooling.
  • Lightly whisk together milk, eggs and vanilla.
  • Sift all the dry ingredients together. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. If mixing by hand, mix for about 2 minutes.
  • Add the remaining egg mixture in two batches, beating for 20 seconds between each addition.
  • Pour the mixture in a baking pan (I used a 6 inch round pan)
  • For the crumble topping mix all the ingredients together till they just come together.
  • Spread the fruit layer on top of the cake batter and the crumble layer on top of it.
  • Bake in a preheated oven at 180C for about 60 minutes or so. I covered the cake with a foil after about 25 minutes to prevent the top from burning.

Notes

Eat as it is or enjoy a warm slice with some chilled custard or ice cream... yummm.
 
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