Preheat the oven to 180 ° C O / U heat. Line a baking sheet with parchment paper. Drain the pear halves, use the juice for a spritzer. Wash the blueberries and let them dry. Wash and dry organic lemons and squeeze out the peel and juice.

Mix the sugar with the lemon zest, then mix all the dry ingredients.

Mix the butter with the eggs until creamy. Add the sour cream and lemon juice. Then add the dry ingredients and stir everything briefly. Place the dough on the prepared baking sheet and smooth it out. Spread the pears and blueberries on top. Bake the cake in the preheated oven for about 30 minutes.

Let the cake cool, then carefully peel off the baking paper. Decorate the finished cake with melted chocolate and dust with powdered sugar.