Breakfast Upside-Down Cake

Directions

1. 1
   Rinse and drain blueberries from muffin mix; set aside. Combine muffin mix and yeast in a large bowl; set aside.
2. 2
   Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup.
3. 3
   Pour into saucepan; heat to 120°-130°. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes.
4. 4
   Combine brown sugar and butter; pour into a greased 9-in. round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into pineapple.
5. 5
   Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter.
6. 6
   Bake at 350° for 40-45 minutes or until a toothpick inserted into cake comes out clean. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries if desired.