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1
Preheat the oven to 350F.
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2
Generously butter the cups and top of a muffin tin with six 8-ounce cups.
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3
Place 1 teaspoon butter in each muffin cup.
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4
Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light brown sugar.
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5
Arrange 7 or 8 blueberries in each cup.
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6
Cut the pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading the slices to cover the berries.
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7
Arrange the remaining berries over the pears, and set the tin aside.
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8
Into a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside.
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9
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes.
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10
Add the egg and egg yolk; beat until smooth.
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11
With the mixer on low speed, add the flour mixture to the butter mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour.
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12
Stir in the vanilla.
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13
Pour 1/3 cup batter over the fruit in each muffin cup.
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14
Gently tap the bottom of the tin against the counter several times to evenly distribute the batter.
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15
Bake the cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes.
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16
Remove from the oven; let cool in the tin.
