A gluten free pear coffee cake that will impress your guests. They'll never know it's gluten free and will surely ask for seconds.
Preheat the oven to 350ºF.
Oil and flour a 9-inch spring-form pan. If you only have a standard 9-inch cake pan, oil the pan, line the bottom with parchment paper and oil the top of the paper; set aside.
In the bowl of your electric mixer, cream together the cream cheese and butter on medium-high speed.
Add the oil and sugar and cream together for about 4 minutes or fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour blend, cornstarch, baking powder, baking soda, and salt. Add all at once to the wet mixture folding in on low speed using the paddle attachment or by hand with a silicone/rubber spatula.
Pour the batter into the prepared pan and top with sliced pears. Distribute the blueberries amongst the pear slices.
Bake on the center rack of the oven 45 - 60 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and transfer to a wire rack to cool in the pan for 15 minutes. Remove the ring from the spring-form pan and allow to continue to cool completely.
Dust the top with confectioners' sugar using a fine mesh strainer, if desired.
Cover and keep at room temperature up to two days. Slice and freeze individual slices that are leftover as soon as possible. Defrost at room temperature.
*One brand of dairy-free margarine is Smart Balance. For vegan, use Earth Balance baking sticks.
Extra Pear Slices:
If you feel that you have too many pear slices for the top, chop them up and fold them into the batter, just prior to adding the batter to the pan.
Using Gluten Free Mascarpone Cheese:
If you'd like to use gluten free mascarpone cheese, omit the cream cheese and 2 tablespoons butter and replace it with 8 ounces cream cheese.