|
Enjoy this recipe from Farmhouse Kitchen.
Submitted by: Sarah Hoechst from Bismarck, ND
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 c. butter
3/4 c. sugar
1/4 c. brown sugar, packed
8-oz. container sour cream
2 eggs
1 lb. ground pork sausage, browned and drained
1 c. blueberries
1/2 c. chopped pecans
Blueberry Sauce:
1/2 c. sugar
2 T. cornstarch
1/2 c. water
2 c. blueberries
1/2 c. lemon juice
In a medium bowl, mix flour, baking powder and baking soda; set aside. In a large bowl, beat butter until fluffy with an electric mixer on medium speed. Add sugars and sour cream; beat until combined. Add eggs, one at a time, beating just until combined. Add butter mixture
to flour mixture. Fold in sausage and berries. Pour batter into an ungreased 13"x9" baking pan. Spread evenly in pan; sprinkle pecans on top. Bake at 350 degrees for 35 to 40 minutes, until a toothpick comes out clean. Cool on a wire rack; cut into squares. To make Blueberry Sauce: Combine sugar and cornstarch in a medium saucepan; add water and berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in lemon juice; cool slightly before pouring over cake. Makes 15 servings.
| |
|
|
In a medium bowl, mix flour, baking powder and baking soda; set aside. In a large bowl, beat butter until fluffy with an electric mixer on medium speed. Add sugars and sour cream; beat until combined. Add eggs, one at a time, beating just until combined. Add butter mixture
to flour mixture. Fold in sausage and berries. Pour batter into an ungreased 13"x9" baking pan. Spread evenly in pan; sprinkle pecans on top. Bake at 350 degrees for 35 to 40 minutes, until a toothpick comes out clean. Cool on a wire rack; cut into squares. To make Blueberry Sauce: Combine sugar and cornstarch in a medium saucepan; add water and berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in lemon juice; cool slightly before pouring over cake. Makes 15 servings.
|
|
|