Menu
Blueberry Breakfast Cake Blueberry Breakfast Cake
Blueberry Pound Cake Blueberry Pound Cake
Blueberry Loaf Cake Blueberry Loaf Cake
Blueberry-Poppy Seed Brunch Cake Blueberry-Poppy Seed Brunch Cake
Blueberry Pudding Cake Blueberry Pudding Cake
Blueberry-Peach Pound Cake Blueberry-Peach Pound Cake
Blueberry Cheesecake Blueberry Cheesecake
Blueberry Snack Cake Blueberry Snack Cake
Blueberry Oatmeal Coffee Cake Blueberry Oatmeal Coffee Cake
Blueberry Dump Cake Blueberry Dump Cake
Cinnamon Blueberry Coffee Cake Cinnamon Blueberry Coffee Cake
Sponge Cake with Blueberry Topping Sponge Cake with Blueberry Topping
Fresh Blueberry Coffee Cake Fresh Blueberry Coffee Cake
Blueberries and Cream Coffee Cake Blueberries and Cream Coffee Cake
New England Blueberry Coffee Cake New England Blueberry Coffee Cake
Blueberry Streusel Coffee Cake Blueberry Streusel Coffee Cake
Blueberry Lemon Cake Blueberry Lemon Cake
Maine Blueberry Cake Maine Blueberry Cake
Blueberry Sour Cream Coffee Cake Blueberry Sour Cream Coffee Cake
Blueberry Coffee Cake with Streussel Topping Blueberry Coffee Cake with Streussel Topping

Blueberry-Sausage Breakfast Cake

8 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 35 min.

Makes

12 servings

Updated: Oct. 31, 2023
I fix this breakfast cake for my co-workers often. The blueberries and sausage are such a nice sweet-salty flavor combo. —Peggy Frazier, Indianapolis, Indiana
Next Recipe

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

Directions

  1. 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. 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. 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.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 piece: 429 calories, 23g fat (10g saturated fat), 83mg cholesterol, 341mg sodium, 50g carbohydrate (30g sugars, 2g fiber), 7g protein.