John Myers
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Wild Blueberry Pear Cake with Sprinkles
The perfect wild blueberry pear cake with sprinkles recipe with a picture and simple step-by-step instructions.
Crumble dough
- 200 g Flour
- 80 g Butter
- 50 g Sugar
- 10 g Honey spicy
- 2 tbsp Water
- 50 g Chopped walnuts
Batter
- 2 Egg yolk L
- 75 g Vanilla sugar
- 25 g Lemon sugar
- 1 pinch Salt
- 150 ml Kefir
- 4 tbsp Rapeseed oil
- 200 g Flour
- 0,5 packet Baking powder
- 2 Egg white L.
fruit
- 80 g Wild blueberry compote or jam
- 2 small Pears
Crumble dough
- Knead all ingredients, except for the walnuts, with your hands to form a crumble. Put in a cool place.
Batter
- Mix the egg yolks and sugar until creamy. Add salt, kefir and oil and stir. Mix flour with baking powder. Stir in portions. Beat egg whites until stiff and fold in carefully.
- Brush the baking tin with oil and fill in the batter. Put the compote or jam on the dough in blobs. Peel the pears and cut into wedges. Spread on the dough. Pour the streusel on top and sprinkle with walnuts.
to bake
- In a preheated oven at 180 degrees, 2nd rail from the bottom, approx. 40 – 45 min. Make a stick test in the middle of the cake, otherwise bake a little longer and cover the cake with aluminum foil. Let cool on a wire rack.
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