Pear and Blueberry Buckle Cake

Pear and blueberry buckle
2 pears
50g castor sugar
1 tablespoon honey
150g frozen blueberries
Peel, core and dice the pears and cook with the sugar and honey until soft. Add the blueberries. Cool.
Cake batter

60g soft butter
150g castor sugar
1 egg
125ml buttermilk
250g plain flour
1 teaspoon baking powder

Butter and line a 23cm cake tin with parchment paper and set the oven to 180oc.
Beat the butter and sugar until pale and fluffy. Mix in the egg. Mix the flour and baking powder and add half of this mixture to the butter mixture with half the buttermilk. Mix until incorporated then add the remaining flour and buttermilk and mix to a smooth batter. Fold in half the pear and blueberry mixture.
Spoon half the batter into the bottom of the cake tin and smooth off. Add the remaining pear mixture and then top with the rest of the cake batter.
Topping

50g castor sugar
25g oats
50g plain flour
60g diced butter

Rub together to coarse crumbs. Sprinkle the topping over the cake and bake for about 45 minutes or until an inserted skewer comes out clean.