Best Easy Sausage Blueberry Muffin Breakfast Cake Recipes

BLUEBERRY-SAUSAGE BREAKFAST CAKE

Blueberry-Sausage Breakfast Cake image

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

Time 1h

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 pound bulk pork sausage, cooked and drained
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
BLUEBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries

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° for 35-40 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. Refrigerate leftover cake and sauce.

Nutrition Facts : Calories 429 calories, Fat 23g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 341mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.

BLUEBERRY-SAUSAGE BREAKFAST CAKE

Blueberry-Sausage Breakfast Cake image

Found this recipe on a bed and breakfast web site and also in Taste of Home Aug 1997 Garden Fresh Recipes. Would work with any sausage. Breakfast with robust flavor in one serving.

Provided by karen in tbay

Categories Breads

Time 55m

Yield 1 PAN 9x13x2, 9-12 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
1/4 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 lb bulk pork sausage, cooked and drained
1 cup blueberries, fresh or frozen
1/2 cup chopped pecans
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups blueberries, fresh or frozen

Steps:

In a mixing bowl, 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 to creamed mixture, beating well after each addition.
Fold in sausage and blueberries.
Pour into greased 13x9x2 inch baking pan.
Sprinkle with pecans.
(At this point, you can cover and chill overnite then in morning bake as directed) Bake 350 degrees F for 35-40 minutes or til cake tests done.
For Sauce: combine sugar and cornstarch in a saucepan.
Add water and blueberries.
Cook and stir til thick and bubbly.
Spoon over individual servings.
(Leftovers- spread sauce over cake, cover and refrigerate).

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