This blueberry studded breakfast bake is hearty but not not too heavy. Tons of flavor though!
½ cup butter, softened
¾ cup packed brown sugar
¼ cup real maple syrup
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 pound maple sausage, cooked and drained
1 cup fresh or frozen blueberries
½ cup chopped pecans, toasted
1 cup real maple syrup
¼ cup butter, no substitutes
1 cups fresh or frozen blueberries
No nutrition information available
Preheat oven to 350 and grease 13 X 9 inch baking pan, set aside.
In a large mixing bowl, cream butter, brown sugar and maple syrup.
Add eggs, one at a time, beating well after each addition.
In another bowl whisk flour, baking powder, baking soda and salt.
Add to creamed mixture alternately with sour cream, beating well after each addition. Fold in sausage and blueberries.
Pour into prepared pan. Sprinkle with pecans.
Bake in preheated oven for 35-40 minutes or until golden and firm in center.
In a medium saucepan heat maple syrup over medium heat.
Add butter and blueberries.
Heat until butter is melted and blueberries are soft and heated through. To serve cut into squares and top with blueberry syrup.
Makes 8-10 servings.