BLUEBERRY-SAUSAGE BREAKFAST CAKE RECIPE: HOW TO MAKE IT
I fix this breakfast cake for my co-workers often. The blueberries and sausage are such a nice sweet-salty flavor combo. —Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° until a toothpick inserted in cake comes out clean, 35-40 minutes. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.
Nutrition Facts : Calories 429 calories, FatContent 23g fat (10g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 341mg sodium, CarbohydrateContent 50g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
BLUEBERRY-SAUSAGE BREAKFAST CAKE RECIPE: HOW TO MAKE IT
I fix this breakfast cake for my co-workers often. The blueberries and sausage are such a nice sweet-salty flavor combo. —Peggy Frazier, Indianapolis, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° until a toothpick inserted in cake comes out clean, 35-40 minutes. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.
Nutrition Facts : Calories 429 calories, FatContent 23g fat (10g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 341mg sodium, CarbohydrateContent 50g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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