150g/5½oz fresh blueberries
2 x 400g tins pear halves in natural juice
2–3 tbsp redcurrant jelly, to glaze
1 tsp baking powder
75g/3oz caster sugar
115g/4oz self-raising flour
1 tsp vanilla extract
75g/3oz butter, softened, plus extra for greasing
cream or crème fraiche, to serve
2 free-range eggs