Breakfast Upside-Down Pineapple, Blueberry Cake

1 package blueberry muffin mix -- (18.9 ounces)
1 package yeast -- quick-rise
1 can pineapple slices -- (8 ounces)
1 large egg -- beaten
1/3 cup brown sugar, packed
1/4 cup butter or margarine -- melted
4 maraschino cherries -- halved
fresh blueberries -- optional

Rinse and drain blueberries from muffin mix; set aside. Place muffin mix
and yeast in a bowl. Drain pineapple, reserving the 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 degrees. 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-in. round baking
pan. Cut each pineapple slice in half; arrange over brown sugar mixture.
Tuck cherries into pineapple. Spoon half of batter over pineapple.
Sprinkle with reserved blueberries. Spread with remaining batter. Bake at
350 degrees for 40-45 minutes or until a toothpick comes out clean.
Immediately invert onto a serving plate. Garnish with fresh blueberries
if desired.

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