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Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in fluted loose-bottomed flan tin.
Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin.
Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cut-side down over the surface of the batter. Scatter the blueberries in between the pears. Bake for 20–25 minutes, until the sponge is lightly golden brown and well risen.
To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and fruit to give a shiny glaze.
Leave until just cool enough to handle, then remove from the tin and serve in wedges. Serve warm with cream or crème fraîche.