Blueberry-Sausage Breakfast Cake Recipe

Name: Blueberry-Sausage Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Blueberry Sauce; 1/2 cup sugar; 2 tablespoons cornstarch; 1/2 cup water; 2 cups blueberries, fresh or frozen

Servings: persons

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
Blueberry Sauce
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups blueberries, fresh or frozen

1
In a mixing bowl, cream butter and sugars.
2
Add eggs, one at a time, beating well after each addition.
3
Combine flour,baking powder and baking soda.
4
Add alternately with sour cream to creamed mixture, beating well after each addition.
5
Fold in sausage and blueberries.
6
Pour into greased 13x9x2 inch baking pan.
7
Sprinkle with pecans.
8
(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.
9
For Sauce: combine sugar and cornstarch in a saucepan.
10
Add water and blueberries.
11
Cook and stir til thick and bubbly.
12
Spoon over individual servings.
13
(Leftovers- spread sauce over cake, cover and refrigerate).

1365

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter or 1/2 cup margarine, softened, 3/4 cup sugar, 1/4 cup packed brown sugar, 2 eggs, and more.

Yes, Blueberry-Sausage Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry-Sausage Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions