Pear, Blueberry and Elderflower Yoghurt Cake

1. Preheat the oven to 190ºc/ 170ºc fan/Gas mark 5. Grease or line a cake tin (a 20cm round tin is used in this recipe but a square tin works too)
2. Sieve the flour with the salt and baking powder
3. Put the sugar and butter in a bowl and whisk until fully combined. 
4. Add the beaten eggs, in three parts, and mix well between each addition. 
5. Add 3 tbsp of Belvoir Elderflower Cordial and mix together. 
6. Add the natural yoghurt and mix again. Then add the flour to combine together.
7. Arrange the pears in the baking tin, upside down. Scatter the blueberries in the middle and add in the cake mix.
8. Bake in the oven for around 1 hour. After 45 mins put a piece of foil loosely on top of the cake to prevent it from burning or browning too quickly. Check to see if it has baked thoroughly. It will be slightly firm to the touch. 
6. Let it cool for 5 minutes then turn it upside down onto a plate to show the pears and blueberries on top. Sprinkle with a little icing sugar if you like.