Description
This is a wonderful Sunday morning breakfast or brunch. The blueberries and sausage are delicious together. Serve this with eggs for a hearty breakfast.
Ingredients
- FOR THE CAKE:
- 2 cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ cups Butter
- ¾ cups Sugar
- ½ cups Packed Brown Sugar
- 2 whole Eggs
- 8 ounces, weight Sour Cream
- 1 pound Pork Sausage, Cooked And Drained
- 1 cup Fresh Or Frozen Blueberries
- ½ cups Chopped Pecans
- _____
- FOR THE SAUCE:
- ½ cups Sugar
- 2 Tablespoons Cornstarch
- ½ cups Water
- 2 cups Fresh Or Frozen Blueberries
- ½ teaspoons Lemon Juice
Preparation
In a medium mixing bowl, stir together flour, baking soda and baking powder; set aside. In a large mixing bowl, cream the butter, 3/4 cup sugar and 1/2 cup brown sugar. Add the eggs one at a time, beating well after each addition. Add the flour mixture and sour cream to the creamed mixture, beating until combined. Fold in the cooked sausage and 1 cup of blueberries.
Pour the batter into a greased 9 x 13 pan. Sprinkle nuts on top. Bake at 350° (F) for 35-40 minutes or until a toothpick comes out clean. Serve warm with blueberry sauce.
For the sauce:
In a medium sauce pan, combine the sugar and cornstarch. Add the water and 2 cups of blueberries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in lemon juice. Cool slightly. Makes 2 cups sauce.
