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Blueberry Sausage Breakfast Cake Recipe

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This recipe for Blueberry Sausage Breakfast Cake, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Landrum
Added: Wednesday, August 12, 2009


2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
(Self-rising flour may be substituted for the above 3 ingredients)
1/2 c. margarine or butter
3/4 c. sugar
1/4 c. brown sugar
2 eggs
8 oz. sour cream
1 lb. pork sausage, cooked & well drained
1 c. blueberries (fresh or frozen)
1/2 c. chopped pecans

1/2 c. sugar
1/2 c. water
2 T. corn starch
2 c. fresh or frozen blueberries

Mix flour, baking powder, & baking soda. In separate bowl beat margarin until fluffy; add sugars. Beat until combined. Add eggs. Add flour and sour cream to egg mixture alternately. Fold in sausage and berries. Pour batter into ungreased 13X9X2 pan. Sprinkly pecans on top. You can cover and chill over night. Bake @ 350 for 35 - 40 mins.

After cooking for 3 mins. stir in 1/2 tsp. lemon juice. Continue cooking until thick. Serve over cake.




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