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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.