Dutch Oven Blueberry & Sausage Breakfast Cake
1 lb pork sausage Cooked/well drained
2 cups all-purpose flour
½ tsp. Baking soda
1 tsp. Baking powder
½ cup butter
3/4 cup sugar
½ cup packed brown sugar
1 8oz sour cream
1 cup blueberries
½ cup chopped pecan
½ cup sugar
½ cup water
2 cups fresh or frozen blueberries
½ tsp lemon juice
In a medium mixing bowl stir together flour, baking soda,
and baking powder; set aside.
In a large mixing bowl beat butter and the sugars till combined.
Add eggs one at a time, beating after each addition. Add flour
mixture and sour cream beating until combined. Fold in the
sausage and berries.
Pour batter into 12 inch Dutch oven sprayed with pam. Sprinkle
nuts on top. Bake at 350 degrees (19 top 6-7 bottom) for 35-40
minutes or until toothpick comes out clean. Serve warm with
Blueberry sauce below. Makes 15 servings.
In a medium saucepan combine ½ cup sugar, 2 tbl cornstarch.
Add ½ cup water and 2 cups fresh or frozen blueberries. Cook
and stir over medium heat till thickened and bubbly. Cook and
stir 2 minutes more. Stir in ½ tsp lemon juice. Cool slightly.
Makes 2 cups sauce.