OurCanada Bed and Breakfast Hosts - and - Kiwi Bed and Breakfast Hosts Recipes

This recipe is from the little cookbook Wild and Wonderful Blueberries by Helen Webber and Marie Woolsey. I picked the recipe book up at a little Blueberry Farm nearby where you have to order your blueberries (and raspberries) 6 months in advance! or you're out of luck. You will never find a flawed blueberry in your flat!!

Blueberry Sausage Breakfast Cake

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 C butter or margarine
1/2 cup sugar
1/4 C brown sugar
2 eggs
1 C sour cream
1 lb bulk pork sausage, browned, crumbled and drained ( I use sausages-cooked then sliced)
1 cup blueberries
1/2 c chopped pecans

In a medium bowl, mix together the flour baking powder and baking soda. In a large bowl beat the batter until fluffy then add the sugars and beat until well combined. Add eggs, 1 at a time, and beat well after each addition. Add the flour mixture alternately with the sour cream. Mix just until combined. Fold in the sausage and blueberries. Pour the batter into a greased 9-in by 13-inch pan. Sprinkle the nuts over the top. At this point you can either cover the batter and refrigerate it until morning or bake it right away. When you are ready, bake it at 350 F for 35 to 40 minutes, or until a tester inserted in the center comes out clean. Serve warm with Blueberry Sauce.

Blueberry Sauce:
2 cups blueberries
1/4C sugar
3/4 C water
1 tsp fresh or bottled lemon juice
pinch salt

2 Tbsp Cornstarch combined with
2 Tbsp water

Bring first 5 to boil add rest till thickened

I usually serve this with scrambled eggs.

**I have successfully used Vegetarian Sausage (Yves) in this. Leftovers freeze very well, even the Blueberry Sauce. Enjoy

Pat, formerly of Marigold House
(Murphy & Jordie)

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