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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Blueberry-Sausage Breakfast Cake Recipe

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This recipe for Blueberry-Sausage Breakfast Cake is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. oleo or butter
3/4 c. sugar
1/4 c. brown sugar
2 eggs
1 8 oz. sour cream
1 lb. sausage, cooked and drained well
1 c. blueberries
1/2 c. chopped pecans
Blueberry Sauce

Directions:
Directions:
In medium bowl, mix flour, baking powder, and baking soda; set aside. In large bowl, beat oleo until fluffy. Add sugars. Add eggs one at a time, beating 1 minute after each addition. Add flour mixture and sour cream to egg mixture, alternately until combined. Fold in sausage and blueberries. Pour batter into ungreased 13"X9" pan. Sprinkle with pecans (At this point, you can cover and chill overnight and bake in morning at 350º for 35-40 minutes) Bake at 350º for 35-40 minutes. Sauce: In medium saucepan, mix 1/2 c. sugar and 2 T. cornstarch. Add 1/2 c. water and 2 c. blueberries. Cook and stir over medium heat until thick. Add 1/2 tsp. lemon juice. Top cake with sauce when serving.

 

 

 

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