Dutch Oven Blueberry & Sausage Breakfast Cake

Cake Ingredients: 

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

2 eggs

1 8oz sour cream 

1 cup blueberries 

½ cup chopped pecan

Blueberry Sauce:

½ cup sugar

2tbls cornstarch

½ cup water

2 cups fresh or frozen blueberries

½ tsp lemon juice

Directions: 

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. 

Blueberry Sauce: 

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.