Blueberry-Sausage Breakfast Cake Recipe

5 4 9
Blueberry-Sausage Breakfast Cake Recipe
Blueberry-Sausage Breakfast Cake Recipe photo by Taste of Home
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Blueberry-Sausage Breakfast Cake Recipe

Read Reviews
5 4 9
Publisher Photo
I fix this recipe for my co-workers often. It's very simple and can be prepared the night before.
MAKES:
9-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
9-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, 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

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.
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.
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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry-Sausage Breakfast Cake in Bountiful Harvest Cookbook 1994, p82

Nutritional Facts

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

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll, 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
  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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry-Sausage Breakfast Cake in Bountiful Harvest Cookbook 1994, p82

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Reviews forBlueberry-Sausage Breakfast Cake

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luigimon User ID: 1692040 229375
Reviewed Jul. 11, 2015

"Excellent! Everyone thought it sounded weird, but once they tried it, they loved it! I'm going to add more sausage next time.....the amount that it calls for doesn't give it enough sausage flavor. The way it is, there's just a hint of sausage.....I think it needs a little more!"

MY REVIEW
Kathie1026 User ID: 5631509 18349
Reviewed Dec. 25, 2012

"I made this for Christmas brunch a couple of years ago and everyone loved it. I made it again this Christmas (2012) and loved it all the more! I made the sauce both times, which only adds to the flavor. FYI- I added a bit more water to the sauce to thin it out so it would go further. My company was a little late so more water was added and it didn't hurt it a bit. Love, love, love it!"

MY REVIEW
drumminmomma User ID: 5666153 44262
Reviewed Dec. 25, 2011

"Oh My!!! So yummy! Great, quick, and easy! My family loved it! We didn't make the blueberry sauce, just maple syrup...didn't have time as we were so busy opening Christmas presents! Perfect Christmas breakfast! Even my 2 year old gobbled it up! Thank you for a great recipe!"

MY REVIEW
lady091094 User ID: 1052066 46949
Reviewed Sep. 1, 2011

"I make this quite often for brunches of holidays. It is also good with plain syrup, as we run out of blueberry before the end of the pan."

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