Pineapple Upsidedown Cake

Ingredients
• 3/4 C butter, softened
• ½ C brown sugar
• 4-5 round pineapple slices (I like to use fresh pineapple, you may use
canned one also)
• 3 Tbsp dried blueberries
• 1 C sugar
• 3 Tbsp thick yogurt
• 1 Tsp vanilla extract
• 1½ C all purpose flour
• 1 Tsp baking powder
• ¼ Tsp baking soda
• ¾ C butter milk
Preparation
1. In a saucepan, melt the ¼ cup butter; stir in the brown sugar. Spread over
the bottom of a 9x9 –in round baking pan. Place the pineapple slices in a
single layer over the butter sugar syrup. Arrange the blueberries in the
remaining vacant spaces nicely.
2. In a large mixing bowl, cream the remaining butter and sugar until light and
fluffy. Add yogurt and vanilla. Combine the flour, baking powder and baking
soda. Add to the creamed mixture alternately with the buttermilk, beating
well after each addition. Carefully pour over the pineapple.
3. Bake in a preheated oven at 350 F/180 C for 40-50 minutes or until a
toothpick inserted near the center comes out clean. Immediately invert onto
a serving platter. Serve warm.