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Blueberry-Sausage Breakfast Cake

8 reviews
Total Time
Prep: 25 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Peggy Frazier, Indianapolis, Indiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 31, 2023

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

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Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Watch How to Make Blueberry-Sausage Breakfast Cake

Test Kitchen Approved

Blueberry-Sausage Breakfast Cake

8 reviews
Prep Time 25 min
Cook Time 35 min
Yield 12 servings

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
Text Ingredients

Directions

  1. 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 to creamed mixture alternately with sour cream, beating well after each addition. Fold in sausage and blueberries.
  2. Pour mixture 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.
  3. 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

1 piece: 429 calories, 23g fat (10g saturated fat), 83mg cholesterol, 341mg sodium, 50g carbohydrate (30g sugars, 2g fiber), 7g protein.

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