Pear And Blueberry Cake Food

PEAR AND BLUEBERRY CAKE

Steps:

• 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.
• 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.
• Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
• Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

BLUEBERRY & PEAR CAKE

Steps:

• Preheat oven to 200°C/400°F/Gas 6.
• Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
• Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
• Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
• Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
• Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
• In a medium bowl, whisk to combine the flour, baking powder and salt.
• Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
• Bake until a toothpick inserted in the center comes out clean, 1 hour.
• Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

EMERGENCY BLUEBERRY PEAR CAKE

Steps:

• Preheat the oven to 190°C.
• Cream the butter and sugar together. Beat the eggs lightly with a fork, and gradually mix them in with the butter and sugar.
• Sift the flour and baking powder into that bowl and fold in carefully.
• Peel and cube the pears, and mix with the blueberries. Put these on top of the cake mixture, and sprinkle a little more sugar on top.
• Bake for 1 hour, until a skewer comes out clean, leave in the tin for 10 minutes, and then cool on a rack.

MINI PEAR AND BLUEBERRY SPICE CAKES

Steps:

• Preheat oven to 350 degrees. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light-brown sugar. Arrange 7 or 8 blueberries in each cup. Cut pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading slices to cover berries. Arrange remaining berries over the pears, and set tin aside.
• Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add egg and egg yolk; beat until smooth.
• With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with buttermilk, and beginning and ending with flour. Stir in vanilla.
• Pour 1/3 cup batter over fruit in each muffin cup. Gently tap bottom of tin against counter several times to evenly distribute the batter.
• Bake cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from oven; let cool in tin.

STREUSEL TOPPED PEAR AND BLUEBERRY PIE

Steps:

• For crust:
• Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
• Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
• For filling:
• Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
• Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.

PEAR AND BLUEBERRY CAKE

Steps:

• 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.
• 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.
• Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
• Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

PEAR BLUEBERRY CRISP

Steps:

• 1. Stir oats, 1/2 cup brown sugar, flour, nutmeg & cinnamon into pot. Stir in 1/4 cup melted butter. Set the Ninja to STOVETOP HIGH. Cook uncovered 15 minutes or until oat mixture is golden, stirring occasionally.
• 2. Remove the oat mixture from pot and spread on a plate. As it cools the mixture will become crisp and harden as it cools.
• 3. Add remaining 2 tbsp. of butter to pot. Set OVEN to 350 degrees for 20 minutes. Add sliced pears, blueberries, lemon juice and remaining brown sugar. Stir well, cover and cook 10 minutes.
• 4. Remove lid and cook another 10 minutes until liquid is reduced and pears are tender, stirring occasionally.
• 5. Remove the pear/blueberry mixture to a bowl and serve with the crisp.
• 6. We warmed some up tonight and served the Pear Blueberry Crisp over some Vanilla Bean Ice Cream. 4/30/13

MINI PEAR AND BLUEBERRY SPICE CAKES

Steps:

• Preheat the oven to 350°F. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light brown sugar. Arrange 7 or 8 blueberries in each cup. Cut the pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading the slices to cover the berries. Arrange the remaining berries over the pears, and set the tin aside.
• Into a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk; beat until smooth.
• With the mixer on low speed, add the flour mixture to the butter mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Stir in the vanilla.
• Pour 1/3 cup batter over the fruit in each muffin cup. Gently tap the bottom of the tin against the counter several times to evenly distribute the batter.
• Bake the cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from the oven; let cool in the tin.

GINGERED PEAR AND BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
• Combine the pears, lemon juice, cinnamon, ginger, flour and salt in a mixing bowl. Toss well. Add the frozen or fresh blueberries and toss again. Set aside and prepare the batter.
• In a small mixing bowl, lightly whisk the flour, sugar, baking powder and salt. Add the butter, egg, vanilla and milk and whisk until a batter forms.
• Pour the pears and blueberries mixture into the greased baking dish. Add a few small dollops of butter atop the pears.
• Pour the batter over the top, spreading lightly. It will spread as it cooks.
• Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
• Serve warm with ice cream, whipped cream or as is.

PEAR BLUEBERRY CRISPS

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.