Thursday, October 28, 2010
Blueberry Sausage Breakfast Cake
When I first got this recipe I was intrigued. I really wanted to try it, but I was afraid that my family would think it was wierd. Sausage and blueberries don't seem like a match made in heaven. Boy was I wrong! This is fabulous! Now I'm wondering why I waited so long to try this. My entire family loved this and I can't wait to make it again! You'll want to double the blueberry sauce or you'll run out like we did.
Blueberry Sausage Cake
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
3/4 cup sugar
1/2 cup packed brown sugar
8 oz. sour cream
1 lb. pork sausage, cooked and well drained
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
In a medium mixing bowl, stir together flour, baking soda and baking powder; set aside. In a large mixing bowl, cream the butter and sugars. Add the eggs one at a time, beating well after each addition. Add the flour mixture and sour cream, beating until combined. Fold in the sausage and berries.
Pour the batter into a greased 9 x 13 pan. Sprinkle nuts on top. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Serve warm with blueberry sauce (recipe below).
1/2 cup sugar
2 Tbs. cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 tsp. lemon juice
In a medium sauce pan, combine the sugar and cornstarch. Add the water and blueberries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in lemon juice. Cool slightly. Makes 2 cups sauce.
Source: Wayne L.