Blueberry Sausage Breakfast Cake
Ingredients
-
1 pound
cooked bulk pork sausage (drained)
-
1/2 cup
butter
-
3/4 cup
sugar
-
1/4 cup
packed brown sugar
-
2
eggs
-
2 cups
all purpose flour
-
1 tsp
baking powder
-
1/2 tsp
baking soda
-
1 cup
sour cream
-
1 cup
fresh or frozen blueberries
-
1/2 cup
chopped pecans (optional)
-
-
Topping
-
1/2 cup
sugar
-
2 tbsp
cornstarch
-
1/2 cup
water
-
2 cups
fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees.
- In a bowl, cream butter and sugars together.
- Once fluffy, add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and baking soda.
- Add alternatively to with sour cream to butter mixture, beating well after each addition.
- Fold in blueberries and sausage.
- Pour into a greased 13 x 9 pbaking pan. Sprinkle with chopped pecans and bake for 35-40 minutes until cake test done (toothpick stuck in the center of the cake comes out clean).
- For the sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries.
- Cook over medium/high heat until bubbling, stirring often.
- Reduce heat to medium/low and continue stirring until thick and bubbly.
- Spoon over individual servings and enjoy.