Name: Blueberry-Sausage Breakfast Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 3/4 cup sugar -; 1/4 cup packed brown sugar -; 2 large eggs, room temperature -; 2 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1 cup 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry-Sausage Breakfast Cake

1. 1/2 cup butter, softened -

2. 3/4 cup sugar -

3. 1/4 cup packed brown sugar -

4. 2 large eggs, room temperature -

5. 2 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1/2 teaspoon baking soda -

8. 1 cup sour cream -

9. 1 pound bulk pork sausage, cooked and drained -

10. 1 cup fresh or frozen blueberries -

11. 1/2 cup chopped pecans -

12. BLUEBERRY SAUCE: -

13. 1/2 cup sugar -

14. 2 tablespoons cornstarch -

15. 1/2 cup water -

16. 2 cups fresh or frozen blueberries -

How to cook deliciously - Blueberry-Sausage Breakfast Cake

1. Stage

In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in sausage and blueberries.

2. Stage

Pour mixture into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° until a toothpick inserted in cake comes out clean, 35-40 minutes.

3. Stage

For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.