The Hasselback method is used in this pear tart recipe to make it even simpler to position the pears inside the crust. For a beautiful fall tart, use a variety of pears!
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, or more to taste
- ¼ cup white sugar
- 2 ½ tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×5-inch loaf pan.
- Combine flour and baking powder in a medium bowl and set aside.
- Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
- Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.
- Substitute milk for the buttermilk, if desired, but buttermilk works best, in my opinion.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 102 mg |
| Sugars | 27 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is simple & fun bread to make with our 2 year old granddaughter. It is delicious and always a winner with the family.
This was delicious! It was a lot like a soda bread that’s a little crumbly, which I really enjoyed. The flavor is spot on and the blueberries are perfect with it.
This baked up beautifully, creating a ‘blond’ bread with a slight browning on top. The topping was excellent but I found the bread to be a bit bland. I added chopped nuts and after tasting it, I sprinkled cinnamon over the top and that really upped the flavor. If I ever make this again I will add at least 1 1/2 tsp of cinnamon. Thanks for the recipe.