Are you tired of the same old boring breakfast every morning? Look no further than this Blueberry-Sausage Breakfast Cake Recipe! This recipe combines savory and sweet flavors to create a breakfast that will have your taste buds dancing.
By using fresh or frozen blueberries and bulk pork sausage, you get a dish that is bursting with flavor from start to finish. Not only does this breakfast cake satisfy your cravings, but it also provides important nutrients like protein and antioxidants from the blueberries.
Not only is this recipe delicious, but it’s also easy to make. Simply mix together the ingredients, pour into a baking pan and bake until golden brown. Your house will be filled with warm and comforting smells that will lure everyone out of their beds!
This recipe is perfect for making ahead of time and serving to a crowd. It’s great for family breakfasts or brunches, and can even serve as a dessert when topped with some whipped cream or blueberry sauce.
So if you’re looking for a new way to spice up your mornings, don’t hesitate to try this delectable Blueberry-Sausage Breakfast Cake Recipe. Trust us, your taste buds will thank you.
Why You’ll Love This Recipe
Attention breakfast lovers! Have you ever had a breakfast cake that is both savory and sweet? Introducing the Blueberry-Sausage Breakfast Cake! This recipe is the perfect blend of blueberries, bulk pork sausage, and all-purpose flour. You’ll find yourself loving this recipe for several reasons!
Firstly, the combination of blueberries and sausage makes for a deliciously unique flavor. The sweetness of the blueberries complements the savory taste of the pork sausage perfectly.
Secondly, this recipe is incredibly easy to make. All you need are basic ingredients found in any pantry, such as all-purpose flour, baking powder, baking soda, eggs, and sour cream. Plus, it only takes a matter of minutes to mix everything together and get it ready to bake.
Thirdly, this breakfast cake is incredibly versatile. It can be served with coffee or tea as an afternoon snack or paired with fresh fruit for a well-rounded breakfast. It can also be made ahead of time and stored for later use.
Lastly, this recipe makes a generous amount that can serve up to 12 people depending on serving size. Sharing is caring!
In conclusion, if you’re looking for a tasty yet different breakfast treat, look no further than the Blueberry-Sausage Breakfast Cake. With its unique blend of flavors, ease of preparation, versatility, and quantity produced – you won’t regret trying this recipe!
In order to make this delicious Blueberry-Sausage Breakfast Cake Recipe, there are certain ingredients you’ll need. Before starting your cooking, make sure you’ve got everything on the list below:
- 1 pound bulk pork sausage
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 2 eggs, one at a time
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups blueberries, fresh or frozen
- 1 tbsp cornstarch
- 1/4 cup water
- 1/2 cup pecans, chopped (optional)
Please note that we have specified the amount of each ingredient required for one recipe. In case you’re looking to make more than one cake, feel free to adapt accordingly. It’s always better to have some extra ingredients on hand just in case too!
The Recipe How-To
Now that you have gathered all the ingredients needed for this scrumptious blueberry-sausage breakfast cake, it’s time to start baking! Let’s get started with the recipe step by step.
Steps for Baking
Step 1: Cooking the Sausage
First, preheat the oven to 350°F. Then, in a skillet, cook and crumble 1 pound of bulk pork sausage over medium-high heat until no longer pink. Once done, remove from heat and set aside.
Step 2: Prepare the Batter
Next, in a mixing bowl, cream 1 cup of softened butter and 1½ cups of sugar until light and fluffy. Add four eggs and beat well after each addition. In another mixing bowl, combine 3 cups of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and ¼ tsp salt. Add this mixture to the creamed mixture little by little and beat until just combined.
Step 3: Add Sausage and Blueberries
After completing step two, fold in the cooked sausage and 2 cups of fresh or frozen blueberries into the batter. Be sure not to overmix!
Step 4: Pour into Pan
Pour your batter into a greased 13×9-inch baking pan and smooth it out evenly.
Step 5: Add Pecan Topping
In another mixing bowl, mix together ½ cup brown sugar, ½ cup all-purpose flour, and ½ cup chopped pecans. Cut in ¼ cup of cold butter until it becomes crumbly. Then sprinkle this mixture over the batter evenly.
Step 6: Bake
Now put your dish to bake at 350°F for about 45-50 minutes. You can check if it’s done baking by sticking a toothpick in the center of the cake; if it comes out clean, you’re good to go!
Tips for Perfect Results
- Make sure your ingredients are always at room temperature.
- Be careful not to overmix as this leads to tough texture.
- Don’t skip adding the pecan topping for some added crunch!
- To ensure a moist cake add in extra ½ cup sour cream to make it oh-so-tender.
With these thoughts on how-to-guide given a try to this scrumptious breakfast blueberry sausage cake recipe!
Substitutions and Variations
Variety is the spice of life, and this versatile recipe allows for a myriad of substitutions and variations to create new and exciting flavors. Here are some ideas to make your Blueberry-Sausage Breakfast Cake unique:
– Fruit Substitutions: While blueberries are the star of this recipe, you can substitute them with other fruits like strawberries, raspberries, or blackberries. For a tangy twist, try using diced apples or pears.
– Sausage Alternatives: If you don’t want to use pork sausage or looking for a healthier option, you can substitute it with turkey sausage, chicken sausage or vegetarian sausage.
– Nut Swaps: The recipe calls for pecans, but you can substitute them with walnuts, almonds or hazelnuts. For those with nut allergies, consider adding shredded coconut instead.
– Flour Changes: To increase the nutritional value of the breakfast cake, consider swapping all-purpose flour with whole wheat flour or almond flour.
– Sweetener Choices: Instead of using granulated white sugar or brown sugar in the recipe, try using honey, maple syrup or stevia for a healthy twist.
– Lemon Blueberry Cake: Add some lemon zest to the batter for a refreshing citrusy flavor that goes great with blueberries.
– Gluten-Free Option: Use gluten-free flour and baking powder to make it a gluten-free treat without sacrificing taste and texture.
It’s always great to experiment in the kitchen and try new things. Feel free to get creative with these substitutions and variations – you may just discover your new favorite breakfast cake!
Serving and Pairing
This Blueberry-Sausage Breakfast Cake recipe is a versatile dish that can be served in many ways. The cake itself has a sweet and savory flavor that pairs well with many breakfast classics, making it perfect for any time of the day.
For a hearty breakfast, I like to serve this cake with some scrambled eggs and crispy bacon. The salty taste of the bacon complements the sweetness of the blueberries in the cake, creating a perfect balance of flavors.
If you prefer something lighter, you can try serving this dish with a side of fresh fruit or a small cup of yogurt. The tartness of the fruit or yogurt provides a nice contrast to the sweetness of the cake and makes for a refreshing breakfast.
For an extra special occasion, you can serve this cake topped with some homemade whipped cream and garnished with fresh berries. This presentation adds an elegant touch to the plate and elevates the flavors of the dessert.
To complete your breakfast table, you can also pair this cake with your favorite warm beverage such as a classic cup of coffee or tea. The aroma of these drinks has an enchanting effect that will make your morning even more delightful.
In conclusion, this Blueberry-Sausage Breakfast Cake is an ideal way to start your day right. Whether you’re having it solo or paired with other dishes or drinks, it is sure to leave you satisfied and energized for whatever lies ahead.
Make-Ahead, Storing and Reheating
In the busy early morning hours, the last thing you might want to do is prepare a breakfast cake from scratch. Luckily, this Blueberry-Sausage Breakfast Cake recipe can be made ahead of time and stored for up to five days.
To make-ahead: Simply follow the recipe as directed and bake in a well-greased 13 x 9 inch baking pan. Allow the cake to cool completely before covering it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to five days.
To reheat: Preheat your oven to 350°F. Remove the plastic wrap or aluminum foil and cover the cake with a piece of aluminum foil. Bake for approximately 20-25 minutes or until heated through.
If you’re storing leftovers, cut the cake into individual slices and cover with plastic wrap or place in an airtight container before storing in the refrigerator. When you’re ready to enjoy again, simply heat each slice for fifteen seconds in the microwave.
This recipe is perfect for meal prepping or for those who don’t have time to cook during weekday mornings. Plus, it’s great for reheating, making it an ideal choice for leftover breakfasts on-the-go.
Tips for Perfect Results
When it comes to baking, there are some tips and tricks that can make all the difference in achieving perfect results. Here are a few tips for making sure your Blueberry-Sausage Breakfast Cake turns out perfectly every time:
First, be sure to let your ingredients come to room temperature before starting. This will help them blend together more easily and allow the batter to rise properly.
Second, try using fresh blueberries rather than frozen when possible. Fresh blueberries add a burst of flavor and their texture works better in the cake than the soft texture of frozen berries.
Third, when measuring out your ingredients, be careful and precise. It’s easy to accidentally add too much flour or not enough sugar, throwing off the balance of the whole recipe.
Fourth, don’t overmix your batter once you’ve added in the dry ingredients. Overmixing can lead to a tough or dense cake.
Fifth, be patient when folding in the cooked sausage and blueberries – gently does it! The aim is not to break apart the delicate structure you worked hard to make.
Sixth, resist the temptation to open up the oven door early as this can cause changes in temperature that can adversely affect the quality of the cake as well as slow down its cooking time.
And last but not least, always use high-quality ingredients. Don’t skimp when it comes to key ingredients like butter or flour – it’s worth going for premium brands for that perfect result.
Follow these tips and putting together a delicious Blueberry-Sausage Breakfast Cake will quickly become second nature.
In conclusion, this Blueberry-Sausage Breakfast Cake Recipe is a perfect addition to your breakfast routine. It provides you with the necessary energy to get through the day, and its unique blend of blueberries and sausage make it a mouthwatering treat that will leave you feeling satisfied.
The ingredients used in this recipe are simple and easily accessible, so this breakfast cake can be made in no time. It’s also versatile, as you can substitute or add any ingredient you prefer to make it your own. This recipe is perfect for gatherings and parties or simply as a weekend brunch with family and friends.
Furthermore, this recipe is perfect for those who want to indulge in something special without damaging their diet. With fresh or frozen blueberries, low-fat milk, and lean pork sausage, this breakfast cake is a nutritious option that satisfies your cravings without adding too much weight.
Finally, whether you’re looking for a breakfast treat or just something delicious to satisfy your sweet cravings, this Blueberry-Sausage Breakfast Cake Recipe promises not to disappoint. So what are you waiting for? Grab your mixing bowl and whip up this delectable dish today!
Blueberry-Sausage Breakfast Cake Recipe
- 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).
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Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.