Preheat the oven to 350 degrees. Coat a 9" or 10" oven safe skillet or baking dish with non-stick cooking spray.
Place the cranberries and 1 tablespoon of flour in a small bowl and toss to coat the cranberries. Set aside. Chop pear chunks or halves and set aside.
In a large bowl using an electric mixer, cream butter and sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest and beat until combined.
In a separate bowl use a spoon to mix together 2 cups flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk, beating with the electric mixer until combined. Use a wooden spoon to fold in the flour coated cranberries and the chopped pears. Mix lightly just until combined. Transfer to prepared baking dish. Sprinkle 1 tablespoon of sugar evenly over the top of the cake batter.
Bake for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for 10 to 15 minutes before serving.