Serves: 5
Total Calories: 865
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
Stir together above ingredients and set aside. Cream together: 1/2 c. butter or margarine (1 stick)
3/4 c. sugar
1/4 c. brown sugar
Beat in 2 eggs, beating 1 minute after each addition. Add 1 cup (8 ounce container) sour cream and beat well. Beat in flour mixture. Fold in 1 pound bulk sausage, cooked and drained well and 1 cup blueberries (preferably frozen or fresh). Spread evenly into ungreased 9"x13" pan and sprinkle top with 1/2 cup chopped pecans. Bake at 350 degrees for 35 to 40 minutes, or until toothpick comes out clean. Serve warm with Blueberry Sauce. --BLUEBERRY SAUCE:--
1 c. sugar
4 tbsp. cornstarch
1 c. cold water
3-4 c. Blueberries
Mix together sugar, cornstarch and cold water. Add blueberries. Cook and stir over medium heat until thick and bubbly, then cook 2 minutes more. Add 1 teaspoon lemon juice. Cool slightly and serve over cake. Wonderful with orange juice and hot coffee.
This Blueberry Sausage Breakfast Casserole recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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