December 3, 2016

Sausage Blueberry Breakfast Cake

1/2 c. margarine or butter
3/4 c. sugar
1/4 c. brown sugar
2 eggs
2 c. flour
1 t. baking powder
1/2 t. baking soda
1 8-oz. container sour cream
1 lb. pork or turkey sausage, cooked and drained
1 c. blueberries
1/2 c. chopped pecans

Blueberry Sauce:
1/2 c.  sugar
2 T. cornstarch
1/2 c. water
2 c. fresh or frozen blueberries
1/2 t. lemon juice

In a large bowl, beat margarine until fluffy. Add sugars and beat till combined. Add eggs, one at a time beating 1 min after each. In a separate bowl, combine flour, baking powder and baking soda. Add flour mixture and sour cream to egg mixture alternately, beating each until combined.  Fold in sausage & berries. Pour batter into an ungreased 13x9x2 baking dish.  Spread batter evenly, sprinkle pecans on top. Cover and chill overnight. In the morning bake at 350° for 35 to 40 min or till a toothpick comes out clean. While baking, make blueberry sauce: In a saucepan combine sugar and cornstarch. Add water and blueberries. Cook and stir over med heat until thickened and bubbly.  You can also use 1 can blueberry pie filling, just heat and serve over Breakfast cake. Serve warm cake with blueberry sauce.

Joyce Melling, Clinton Twp.