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Blueberry Sausage Breakfast Cake

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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.