Sausage Blueberry Breakfast Cake

Ingredients

  • 1 lb bulk pork sausage
  • 2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. (1 stick) margarine, softened
  • 3/4 c. sugar
  • 1/4 c. packed brown sugar
  • 2 eggs
  • 1 c. sour cream
  • 1 c. blueberries
  • 1/2 c. pecans
  • 1/2 c. sugar
  • 2 T cornstarch
  • 1/2 c. water
  • 2 c. blueberries
  • 1/2 tsp. lemon juice

Directions

Brown the sausage in a skillet, stirring until crumbly; drain. Mix the
flour, baking powder and baking soda together. Beat the margarine, 3/4 c.
sugar and brown sugar in a mixing bowl until light and fluffy. Add the eggs
one at a time, beating for 1 minute after each addition. Add the flour
mixture alternately with the sour cream, beating well after each addition.
Fold in sausage and one cup blueberries. Pour into an ungreased 9 x 13 inch
baking pan. Sprinkle with pecans. Bake at 350 degrees for 35 to 40
minutes.

In a separate sauce pan, combine 1/2 cup sugar and cornstarch. Add water
and the water and 2 cups blueberries. Cook until bubbly, stirring
frequently. Stir in the lemon juice. Spoon over the breakfast cake to
serve.
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