Blueberry Sausage Breakfast Treat

Sweet and savory collide in this overnight breakfast cake. Crumbled sausage and fresh blueberries folded into a rich sour cream batter, topped with chopped pecans, then refrigerated overnight so you can bake it fresh the next morning with zero prep.

The sour cream keeps this cake incredibly moist and gives it a tender, almost coffee-cake crumb. Cooking and draining the sausage the day before is a must. Any residual grease will make the batter greasy and prevent it from rising properly. Well-drained sausage adds savory, peppery bites that play off the sweet blueberry pockets.

That overnight rest in the fridge does more than just save you morning time. The batter hydrates fully, the flavors meld, and the pecans on top absorb just enough moisture to stay crunchy on the surface while softening slightly underneath. Pull it straight from the fridge into a preheated oven. No need to bring it to room temperature first.

Kitchen Tips

• Drain the cooked sausage on paper towels and let it cool completely before folding into the batter. Hot sausage will melt the butter and change the texture
• Toss the blueberries in a tablespoon of flour before folding in. This prevents them from sinking to the bottom
• Don’t grease the pan. The butter-rich batter releases on its own, and an ungreased pan gives the edges a better crust
• Test doneness with a toothpick in the center. Blueberry juice can trick you into thinking it’s underdone

Variations

• Use maple-flavored breakfast sausage for a deeper, sweeter pork flavor
• Swap blueberries for fresh cranberries during the holidays for a tart, festive twist
• Add a streusel topping of butter, flour, and brown sugar instead of plain pecans