• Blueberry-Pioneer Sausage Breakfast Cake

    Ingredients

    • ½ cup butter, softened
    • ¾ cup sugar
    • ¼ cup brown sugar, packed
    • 2 eggs
    • 2 cups all purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 cup sour cream
    • 1 lb Pioneer Sausage, cooked and drained
    • 1 cup fresh/frozen blueberries
    • ½ cup pecans, chopped

    Blueberry Sauce

    • ½ cup sugar
    • 2 tbsp cornstarch
    • ½ cup water
    • 2 cups fresh/frozen blueberries

     

    Preparation

    In a mixing bowl, cream butter and sugar. 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 13 x 9 x 2-inch baking pan. Sprinkle with pecans. Bake at 350 ºF for 35-40 minutes or until cake test done.

    For sauce, combine sugar and cornstarch in saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual serving.