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Blueberry Sausage Breakfast Cake

Ingredients

2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. margarine or butter
3/4 c. sugar
1/4 c. packed brown sugar
2 eggs
1 (8 oz.) container dairy sour cream or low-fat sour cream
1 lb. bulk pork sausage, cooked and well drained
1 c. blueberries
1/2 c. chopped pecans
Blueberry sauce

Instructions

In a medium mixing bowl, stir together flour, baking powder, and baking soda; set aside. In a large mixer bowl, stir together flour, baking powder, and baking soda; set aside. In a large mixer bowl, beat margarine or butter with an electric mixer on medium to high speed 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 batter into ungreased 13 x 9 x 2 inch baking pan. Spread batter evenly in pan; sprinkle pecans on top (at this point, you can cover and chill overnight. In the morning bake as directed).

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