Blueberry Sausage Breakfast Cake
Wake up your mornings with the irresistibly unique Blueberry Sausage Breakfast Cake—a delightful fusion of sweet and savory flavors that’s perfect for any brunch table or weekend family breakfast. This moist, tender cake features juicy bursts of fresh blueberries and the satisfying bite of crumbled breakfast sausage, all baked into a buttery, vanilla-scented batter. With minimal prep time and a golden-brown finish, it’s an easy yet impressive dish that can be baked in under an hour. Serve it warm with a dusting of powdered sugar for an extra touch of sweetness, and watch it disappear slice by slice. Ideal for blueberry lovers and those who crave a creative twist on breakfast classics, this one-pan wonder is sure to become a household favorite!
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Recipe Information
Ingredients
- 226 grams Breakfast sausage
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 ml Whole milk
- 150 grams Blueberries, fresh or frozen
- 30 grams Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8-inch (20 cm) square baking dish or a similarly sized round cake pan. Set aside.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove from heat, crumble into smaller pieces, and let it cool slightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, cream the softened butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the cooked sausage and blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice into squares or wedges and enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 25.3 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
