Ingredients
- For the topping:
- ¼ cup of unsalted butter, melted
- ½ cup of packed brown sugar
- 6-8 slices of cored pineapple (can be canned or fresh)
- ¾ cup blueberries
- For the cake:
- 1 and ⅔ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup plain or vanilla yogurt
- ½ cup buttermilk
- ¼ cup pineapple juice (you can drain it from the can of pineapple)
- 1 tablespoon pure vanilla extract
- Garnishes (optional):
- 1/3 cup fresh blueberries
- 3-4 pineapple slices, cooked for 3-4 minutes on each side then cut into 1 inch pieces
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon salt
- 1 cup powdered sugar
- 4 teaspoon vanilla extract
- ½ teaspoon milk
Recipe Description
This blueberry pineapple upside down cake is a fun twist on the old classic. Fresh blueberries take the place of maraschino cherries in this delicious treat. Top the cake with cream cheese frosting, more blueberries and sauteed pineapple for a show stopping dessert that is sure to be a crowd pleaser.
Click here to view Full Recipe Directions
