Blueberry-Sausage Breakfast Cake

Serves: 15
Total Calories: 376


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar, packed
1 (8-ounce) container sour cream
2 eggs
1 pound ground pork sausage, browned and drained
1 cup blueberries
1/2 cup chopped pecans
In a medium bowl, mix flour, baking powder and baking soda; set aside. In a large bowl, beat butter until fluffy with an electric mixer on medium speed. Add sugars and sour cream; beat until combined. Add eggs, one at a time, beating just until combined. Add butter mixture to flour mixture. Fold in sausage and berries. Pour batter into an ungreased 13"x9" baking pan. Spread evenly in pan; sprinkle pecans on top. Bake at 350 degrees for 35 to 40 minutes, until a toothpick comes out clean. Cool on a wire rack; cut into squares. Serve with warm blueberry sauce.
Blueberry Sauce:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups blueberries
1/2 cup lemon juice


Combine sugar and cornstarch in a medium saucepan; add water and berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in lemon juice; cool slightly before pouring over cake.

Nutritional Facts:

Serves: 15
Total Calories: 376
Calories from Fat: 195

This Blueberry-Sausage Breakfast Cake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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