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Recipe: Blueberry Pineapple Upside Down Coffee Cake
Similar Categories: Blueberry, Pineapple, Upside, Down, Coffee, Cake
Blueberry Muffin Mix
1/2 stick real butter
1 packet Quick-Rise yeast
1/3 cup brown sugar
1 can pineapple slices
non-stick spray
cherries
1 slightly beaten egg
Preheat oven to 350 degrees. Spray regular size pie pan with non-
stick spray. Rinse and drain blueberries. Melt 1/2 stick butter in
small saucepan and then mix in brown sugar. Pour into pie pan.
Spread around evenly. Arrange pineapple slices and cherries on top
of brown sugar-butter mixture. Heat up 2/3 pineapple juice from the
can to the almost boiling point. Pour this into a mixing bowl with
the muffin mix and the quick-rise yeast. Stir well, then add egg.
Use mixer to finish mixing, then cover for 10 minutes with plastic
wrap to allow yeast to rise. Next, mix in blueberries and spread
this into pie pan. Bake about 30 minutes until nicely browned on
top. Turn over on to serving plate. Delicious served steaming hot
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Blueberry, Pineapple, Upside, Down, Coffee, Cake
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