Prep 20 mins
Cook 35 mins
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.
- 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
- 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).
This is seriously delicious. I mixed it up the night before and baked it in the morning before work. Made the sauce the night before and refrigerated overnight and heated in microwave. Such an unusual combination but it kind of reminded me of the pancake on a stick that my kids used to get at the convenience store (sausage wrapped in a pancake, kind of like a corn dog. Making it again this week and will try to get a pic this time!
Love it! I have been using this recipe for almost 20 years now. First saw it in a magazine where it won 1st prize in a Better Homes and Gardens Test Kitchen Breakfast Idea contest. It was the $100 winner in February 1990. I substitute in blackberries and green chile turkey sausage but otherwise keep things the same. Perfect recipe. I'm glad it's posted so others can have it.
I recently had this for the first time and loved it! Thanks for posting! I wanted to make this for my Bible Study ladies, however, one is lactose intolerent and one is allergic to nuts. So, I modified. Here is what I did different. Used non dairy margarine, used 2 Tbl oil and 4 Tbl water substituted for eggs, used non-dairy yogurt instead of sour cream (could also used non-dairy sour cream), used turkey sausage, and used whole wheat flour. I know, it's really different, but it turned out great and everyone was able to eat it!!! Thanks again!