Blueberry-Sausage Breakfast Cake

By shuber

Ingredients

• Cake:
• 2 C. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 8 oz. sour cream
• 1/2 c. butter
• 3/4 C. sugar
• 1/4 C. brown sugar
• 2 eggs
• 1/2 C. chopped pecans
• 1 C. blueberries
• 1 # pork sausage, cooked & drained
• Sauce:
• 1/2 C. sugar
• 2 T. cornstarch
• 1/2 C. water
• 2 C. blueberries, fresh or frozen
• 1/2 tsp. lemon juice

Preparation

Step 1

Preheat oven to 350 degrees.
In medium mixing bowl, stir together flour, baking powder, and baking soda; set aside. In large mixing bowl, beat butter with mixer until fluffy. Add sugars and beat until combined. Add eggs, one at a time, beating 1 minute after each addition. Add flour mixture and sour cream to egg mixture alternately, beating after each addition just until combined. Fold in sausage and berries.
Pour into ungreased 9x13-inch pan. Spread batter evenly in pan. Sprinkle pecans on top. Bake for 35-40 minutes, or until done. Refrigerate leftovers.
To make sauce: In medium saucepan, combine sugar and cornstarch. Add 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. Serve with cake.