I love cake. And don't you think that on special days (like your birthday), you should be allowed cake for breakfast? If so, here's a good sweet AND savory one to try. I must admit that the recipe intrigued me the moment I saw it. (It's from the Plano, Texas Junior League cookbook From Lone Star to Five Star.) So I made it the following morning. And we all loved it. It reheats well in the microwave too. Always a plus.
East Texas Breakfast Cake with Blueberry Sauce
1 pound pork sausage
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 cup sour cream
1 cup blueberries
1/2 cup pecans
1. Cook the sausage in a skillet, stirring until brown and crumbly; drain.
2. Mix the flour, baking powder, and soda together.
3. Cream the butter in a mixing bowl until light. Add the sugar and brown sugar to the butter and beat until fluffy. Add the eggs one at a time, beating for one minute after each addition. Add the flour mixture alternately with the sour cream, beating until moistened after each addition.
4. Fold the blueberries, sausage, and pecans into the batter. Spoon into an ungreased 9x13 inch baking pan. Bake at 350 degrees for 35-40 minutes or until cake is done.
5. Cut the cake into squares and serve with blueberry sauce. Refrigerate leftovers.
1/2 cup water
1/2 cup sugar
2 Tbsp. cornstarch
2 cups blueberries
1/2 tsp. lemon juice
1. Combine the sugar, water and cornstarch in a saucepan and mix well. Stir in the blueberries. Cook over medium heat until thick and bubble, stirring constantly. Cook for two minutes longer. Remove from heat and stir in the lemon juice.
Serve. Refrigerate leftovers.