Beat 1 cup brown sugar, 9 oz of butter at room temperature using an electric mixer, until the mixture looks pale in color. Add 4 eggs, one by one, until all are well incorporated into the mixture, then add 6.3 oz pear compote (or home cooked and mashed pears), 2 tablespoons of honey and 1 tablespoon of vanilla extract.
Using a strainer, sift 3 cups of flour, 2 teaspoons of baking powder, 2 tablespoons of cinnamon, 1/4 teaspoon of cloves and 1/4 nutmeg. Mix with a wooden spoon.
Carefully add 14 oz of blueberries and 1 cup of walnuts.
Bake in the preheated oven at 360°F for 50 minutes. The amount is enough for 2 panes de pascua (Easter bread).
Take out of the oven and wrap in a kitchen cloth, including the mold, and put inside a plastic bag to cool. This way, the cake will be extra moist.
For the icing: Put 1 cup powdered sugar and 4 tablespoons of water in a bowl and stir thoroughly. It should have the consistency of liquid glue.
Cover with icing once cold.
