BLUEBERRY PINEAPPLE UPSIDE DOWN CAKE

BLUEBERRY PINEAPPLE UPSIDE DOWN CAKE

This blueberry pineapple upside down cake is a twist on the classic with blueberries instead of maraschino cherries. This version is even better than the original! 

 Course Dessert

 Cuisine American

 Keyword pineapple upside down cake

 Prep Time 20 minutes

 Cook Time 45 minutes

 Total Time 1 hour 5 minutes

 Servings 10

 Calories 381 kcal

 Author Dinner at the Zoo

Ingredients

·      For the topping:

·      1/4 cup of unsalted butter melted

·      1/2 cup of packed brown sugar

·      6-8 slices of cored pineapple can be canned or fresh

·      3/4 cup blueberries

·      For the cake:

·      1 2/3 cups all-purpose flour

·      1/2 teaspoon baking powder

·      1/4 teaspoon baking soda

·      1/2 teaspoon kosher salt

·      1/2 cup unsalted butter 1 stick, melted

·      3/4 cup packed brown sugar

·      1/4 cup granulated sugar

·      1 large egg

·      1/4 cup plain or vanilla yogurt

·      1/2 cup buttermilk

·      1/4 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

·      1/2 teaspoon milk

Instructions          

1.    Preheat oven to 350 degrees F.

2.    For the topping: pour the 1/4 cup of melted butter into a 9x2 inch (deep dish) round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange the blueberries between the pineapple slices - try to pack the empty spaces tightly with the blueberries as they will shrink down when cooked.

3.    In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a bowl, melt the butter in the microwave. Whisk in the sugars until thoroughly combined (it will be gritty). Whisk in the egg, yogurt, buttermilk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until smooth.

4.    Spoon the batter into the pan on top of the pineapple and blueberries. The batter should not be overflowing from the pan. If you aren't using a 9x2 inch pan you'll have extra cake batter, which you can bake on the side in a greased loaf pan. Bake for 40-45 minutes. Check about 30 minutes into the bake time; if it looks like the top of the cake is getting too dark you can cover it with foil.

5.    Cool the cake in the pan for 10 minutes.

6.    Invert the cake and cool for another 20 minutes. Serve, or if you're using the garnishes, make the cream cheese frosting while the cake cools.

7.    To make the frosting, place the butter and cream cheese in a bowl; beat with a mixer for 3 minutes or until thoroughly combined. Add the sugar, vanilla, salt and milk and beat for an additional 3-5 minutes on high until frosting is light and fluffy.

8.    Place the cream cheese frosting in the center of the cake and top with blueberries and sauteed pineapple pieces. Serve.

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