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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A wonderful weekend breakfast. You may want to double the blueberry sauce-it's that good! *cook time does not include overnight refrigeration* This came from my Gooseberry Patch Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup oleo, softened |
3/4 cup sugar |
1/4 cup packed brown sugar |
2 eggs |
1 cup sour cream |
1 lb ground sausage, browned |
1 cup blueberries |
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 cup water |
2 cups blueberries |
1/2 teaspoon fresh lemon juice |
Directions:
1. Sift flour, baking powder and baking soda in a medium mixing bowl; set aside.
2. Cream margarine in a large mixing bowl; add sugars, mixing well.
3. Add eggs, one at a time, beating well after each addition; mix flour mixture and sour cream alternately into sugar mixture.
4. Fold in sausage and blueberries; pour into an ungreased 13x9x2 baking pan.
5. Cover, refrigerate overnight. Bake at 350' for 35 to 40 minutes or until golden on top; serve warm with blueberry sauce.
6. For blueberry sauce combine sugar and cornstarch in a medium saucepan; add water and blueberries. Heat and stir over medium heat until thickened and bubbly; continue heating for 2 minutes. Remove from heat; stir in lemon juice. Cool slightly before serving.
7. Makes 2 cups of sauce.
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