Easy Sausage Blueberry Muffin Breakfast Cake
Start your morning with a delightful twist on breakfast classics by making this Easy Sausage Blueberry Muffin Breakfast Cake! This unique recipe combines the savory goodness of crumbled breakfast sausage with the sweet burst of juicy blueberries, all baked into a moist and tender muffin-style cake. With a hint of vanilla and the option to top with a cinnamon-brown sugar glaze, every bite is a perfect balance of sweet and savory flavors. Ready in under an hour and made with simple pantry staples, this breakfast cake is ideal for busy mornings, weekend brunches, or meal prepping. Slice it into squares and serve warm for a comforting and satisfying start to your day!
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Recipe Information
Ingredients
- 8 oz Breakfast sausage
- 2 cups All-purpose flour
- 0.5 cups Granulated sugar
- 2 tsp Baking powder
- 0.25 tsp Salt
- 0.75 cups Milk
- 0.5 cups Unsalted butter (melted)
- 1 large Egg
- 1 cup Blueberries (fresh or frozen)
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon (optional, for topping)
- 2 tbsp Brown sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Crumble the sausage into small pieces as it cooks, then transfer to a plate lined with paper towels to drain excess grease. Set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the cooked sausage crumbles and blueberries until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
If desired, mix the ground cinnamon and brown sugar for topping and sprinkle it evenly over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for 10 minutes before slicing into squares or wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 19.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 166 mg | 4% | |
*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.
