Title: Blueberry-Sausage Breakfast Cake
Categories: Cake Breakfast
Yield: 9 Servings
| 1/2 | c | Butter, softened |
| 3/4 | c | Sugar |
| 1/4 | c | Packed brown sugar |
| 2 | | Eggs |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | c | Sour cream |
| 1 | lb | Bulk pork sausage, cooked and drained |
| 1/2 | c | Chopped pecans |
| BLUEBERRY SAUCE |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/2 | c | Water |
| 2 | c | Fresh or frozen blueberries |
In a mixing bow, cream butter and sugars. Add eggs, one at a time, beating
well after each addition. Combine flour, baking powder and baking soda. Add
alternately with sour cream into creamed mixture, beating well after each
addition. Fold in sausage and blueberries. Pour into a greased 13"x9"x2"
baking pan. Sprinkle with pecans. Bake at 350øF for 35 to 40 minutes or
until cake tests done. For sauce, combine sugar and cornstarch in a
saucepan. Add water and blueberries. Cook and stir until thick and bubbly.
Spoon over individual servings.