Blueberry-Sausage Breakfast Cake
Total TimePrep: 25 min. Bake: 35 min.
- 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
- 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.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 piece: 429 calories, 23g fat (10g saturated fat), 83mg cholesterol, 341mg sodium, 50g carbohydrate (30g sugars, 2g fiber), 7g protein.
Sep 4, 2019
This was great. Just the cake alone was sweet enough that I didn't even need to add the blueberry sauce. I used maple sausage which added more sweetness, The second time I used regular sausage which I recommend instead. This recipe will definitely be a regular in my home from now on.
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!
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!
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!
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.