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Blueberry-Sausage Breakfast Cake




Source of Recipe


MiMi


List of Ingredients





cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup margarine or butter
3/4 cup sugar
1/4 cup packed brown sugar
2 eggs
1 8-oz container dairy sour cream or low fat sour cream
1 lb bulk sausage, cooked and well drained
1 cup blueberries
1/2 cup chopped pecans



Recipe



Blueberry Sauce:
1/2 cup sugar
2 tbsp cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 tsp lemon juice
1. In a medium mixing bowl stir together flour, baking powder, and baking
soda; set aside.

2. In a large mixing bowl beat margarine or butter with an electric mixer on
medium to high speed till fluffy.

3. Add sugars and beat till combined.

4. Add eggs, one at a time, beating 1 minute after each addition.

5. Add flour mixture and sour cream to egg mixture alternately, beating
after each addition just till combined.

6. Fold in sausage and berries.

7. Pour batter into an ungreased 13x9x2 inch baking pan.

8. Spread batter evenly in pan; sprinkle pecans on top.

(AT THIS POINT, YOU CAN COVER AND CHILL OVERNIGHT. In THE MORNING, BAKE AS
DIRECTED.)

9. Bake in a 350 degree oven for 35-40 minutes or till a toothpick comes out
clean.

10. Cool on a wire rack.

11. Serve warm with Blueberry Sauce.

12. Chill leftover cake and sauce.


BLUEBERRY SAUCE:

1. In a medium saucepan combine 1/2 cup sugar and 2 tbsp cornstarch.

2. Add 1/2 cup water and 2 cups fresh or frozen blueberries.

3. Cook and stir over medium heat till thickened and bubbly.

4. Cook and stir 2 minutes more.

5. Stir in 1/2 teaspoon lemon juice.

6. Cool slightly. (makes 2 cups sauce)

Recipe by Kate L. Settles, Point Clear, ALA. This is a Better Homes and
Gardens Prize Tested Recipe.

Although the blueberry and sausage combination may not sound appetizing to
some, this recipe is very good!

Great for company breakfast.

Makes 15 Servings.