Blueberry-Sausage Breakfast Cake Recipe photo by Taste of Home
Blueberry-Sausage Breakfast Cake
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 12 servings.
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
Ingredients
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1/2 cup butter, softened
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3/4 cup sugar
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1/4 cup packed brown sugar
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2 large eggs, room temperature
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 cup sour cream
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1 pound bulk pork sausage, cooked and drained
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1 cup fresh or frozen blueberries
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1/2 cup chopped pecans
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BLUEBERRY SAUCE:
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1/2 cup sugar
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2 tablespoons cornstarch
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1/2 cup water
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2 cups fresh or frozen blueberries
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 429 calories, 23g fat (10g saturated fat), 83mg cholesterol, 341mg sodium, 50g carbohydrate (30g sugars, 2g fiber), 7g protein.
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