Jefferson County Recipe of the Day: Breakfast Upside-Down Cake

This delicious recipe is an awesome addition to a breakfast buffet!

Breakfast Upside-Down Cake

Ingredients

1 pkg. blueberry muffin mix
1 – ¼ oz. pkg. quick-rise yeast
1 regular size can pineapple slices
1 egg, lightly beaten
1/3 cup packed brown sugar
1/4 cup butter, melted
4 maraschino cherries, halved
Fresh blueberries

Directions

~Preheat oven at 350°.

~Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in a large bowl; set aside. Drain pineapple, reserving juice in a measuring cup. Set pineapple aside.

~Add enough water to juice to measure 2/3 cup. Pour into a saucepan; heat to 120°-130°. Add to muffin mix; stir just until moistened. Beat in the egg. Cover and let rest for 10 minutes.

~Combine brown sugar and butter; pour into a greased 9″ round baking pan. Cut each pineapple slice in half; arrange over brown sugar mixture. Tuck cherries into the pineapple.

~Spoon half of batter over pineapple. Sprinkle with reserved blueberries. Spread with remaining batter. Bake for 40 to 45 minutes. Immediately invert onto a serving plate. Cool completely. Garnish with fresh blueberries.


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