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Blueberry-Sausage Breakfast Cake

 Blueberry-Sausage Breakfast Cake
I fix this recipe for my co-workers often. It's very simple and can be prepared the night before.
9-12 ServingsPrep: 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 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

  • 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.

2 of 2

Blueberry-Sausage Breakfast Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 429 calories, 23 g fat (10 g saturated fat), 83 mg cholesterol, 341 mg sodium, 50 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.