Butter the bottom of a 9-10 inch tart pan and set aside. Cream together the sugar and softened butter until it reaches the consistency of peanut butter. Beat in the eggs, flour, baking powder, milk, and vanilla extract. Mix the batter thoroughly until smooth and well-combined. If the batter is still a bit too dry, add a little more milk. Pour into the prepared mold.

Slice the pears into thirds and arrange ‘higgledy-piggledy’ into the mold pan. Careful not to press the pears too far down into the batter or they may stick to the bottom of the pan. Scatter the blueberries on top, arranging them in-between the pears. Bake at 350 F. for 20-25 minutes until the batter turns golden brown. If the inside of the cake is still under-cooked, place a sheet of aluminum foil on top and continue to bake until a probe inserted into the batter comes out clean.

Heat about 1/2 cup of red current or strawberry jam in a small saucepan for several minutes. After the cake  has baked, remove from oven and let cool for several minutes, then spread the warm jam over the top of the cake. Serve warm or at room temperature.