RECIPE FROM "SANDY'S
Blueberry Sausage Breakfast Cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine
3/4 cup sugar
1/4 cup packed brown sugar
1 8-ounce carton dairy sour cream or low-fat sour cream
1 pound pork sausage, cooked and drained
1 cup blueberries
1/2 cup chopped pecans
Blueberry Sauce (recipe below)
In a medium mixing bowl, stir together flour, baking powder and
baking soda; set aside.
In a large mixing bowl, beat margarine with an electric mixer on medium to high speed until fluffy.
Add sugars and beat until combined.
Add eggs, one at a time, beating 1 minute after each addition.
Add flour mixture and sour cream to egg mixture alternately, beating after each addition just until combined.
Fold in sausage and berries.
Pour batter into a 13-by-9-by-2-inch baking pan.
Spread batter evenly in pan; sprinkle pecans on top. (At this point, you can cover and chill overnight.
In the morning, bake as directed.
Bake in a 350-degree oven for 35 to 40 minutes or until toothpick comes out clean. Cool on wire rack.
Serve warm with Blueberry Sauce.
Chill leftover cake and sauce.
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice
In a medium sauce pan, combine sugar and cornstarch.
Add water and blueberries.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more. Stir in lemon juice.
Makes 2 cups sauce.