Pear and Blackberry Sponge
Indulge in the delicate sweetness of a Pear and Blackberry Sponge, a rustic yet elegant dessert that combines tender ripe pears, juicy blackberries, and a fluffy golden sponge. Perfectly balanced in flavor, this cake layers luscious fruit within a moist, buttery batter, creating a beautiful burst of color and taste in every slice. With just 20 minutes of preparation and 45 minutes of bake time, it’s an effortless treat ideal for gatherings or a cozy afternoon tea. Finished with a light dusting of icing sugar, this versatile bake can be served warm with cream or custard for ultimate comfort or enjoyed as a stand-alone delight. Whether you’re using fresh or frozen blackberries, this simple yet stunning recipe is a must-try for lovers of fruit-forward baking!
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Recipe Information
Ingredients
- 150 grams unsalted butter (softened)
- 150 grams caster sugar
- 3 pieces large eggs
- 150 grams self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 2 pieces ripe pears
- 150 grams blackberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1 tablespoon icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20cm (8-inch) round cake tin with baking parchment.
In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy using a hand mixer or wooden spoon.
Beat the eggs into the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next.
Sift in the self-raising flour and baking powder, then gently fold into the wet mixture using a spatula or spoon.
Add the milk and vanilla extract, then gently stir until the batter is smooth.
Peel, core, and thinly slice the pears. Arrange about half of the slices on the bottom of the prepared cake tin.
Pour half the sponge batter over the pears, spreading it out evenly. Scatter half the blackberries over the batter.
Repeat the layering with the remaining batter, pear slices, and blackberries, ensuring they are evenly distributed.
Place the cake tin in the preheated oven and bake for 40–45 minutes, or until the sponge is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Dust the top of the cake lightly with icing sugar before serving. Serve on its own or with a dollop of cream or custard. Enjoy!
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 201.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
