Blueberry-Sausage Breakfast Cake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 9 |
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I fix this recipe for my co-workers often. It's very simple and can be prepared the night before. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1/4 cup packed brown sugar |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup (8 ounces) sour cream |
1 pound bulk pork sausage, cooked and drained |
1 cup fresh or frozen blueberries |
1/2 cup chopped pecans |
blueberry sauce: |
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 cup water |
2 cups fresh or frozen blueberries |
Directions:
1. In a bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.
2. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done.
3. For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Yield: 9-12 servings.
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