Reviewed: Aug. 8, 2009

My children are deeply resistant to new recipes, but they snarfed this down like ravening wolves. It was just as big a hit with the adult set. I think it would have been just great without the sauce, but the that was quite tasty, too. I realize that it sounds a little strange, but the sausage-blueberry-cake combination was ridiculously yummy. This one is going on a card on the first try - a rare thing at our house.

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Kate

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Reviewed: Aug. 5, 2009

My husband and I feasted for days! Who would have thunk that sausage and blueberries would create such a delicious combination. We skipped the topping (who needs the extra calories) and kept it in the fridge. Lasted for 4 days until we devoured the last piece.

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Esther A.

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Reviewed: Mar. 22, 2009

i will never make this again. i didn't like it at all, but my friend asked for the recipe and loved it. my husband thought that it was just okay. just don't get all the excitement.

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shushy57

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 24, 2008

this was an amazing recipe! i followed it to a T. my father, who is a picky eater, loved the sweet and salty together. definitely a keeper, thanks!

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shireen95

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Reviewed: Nov. 5, 2008

Loved this recipe. Maybe had to cook it a little longer but it is wonderful. I know I will make this often!

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LORIHOME

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Reviewed: Nov. 5, 2008

Okay so I'm the first one that won't make this again. Loved the idea, ingredients, ease to prepare overnight and bake later and even using frozen blueberries but I think it was missing something. I guess I prefer a traditional sour cream/brown sugar/butter coffee cake. I enjoyed the blueberries on top and I put the leftover blueberries on top of the leftover cake before I refrigerated it (recommended by another rater). However, there were leftovers and I only made 1/2 of the recipe. Again, great idea but I will not make this one again.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Aug. 30, 2008

This is something my mom has made for breakfast for quite a while now. I love this recipe, especially since it can be made ahead, refrigerated, and cooked the next morning.

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bwentzloff

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

So so so good. Made this for work and EVERYONE loved it! So many people requested the recipe that I just posted it on the bulletin board. Made it the night before & cooked it at 375 for 30 minutes then turned it down to 350 for another 15 minutes. Perfect! Didn't change a thing.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jul. 4, 2008

Had a "best" family breakfast, but this has been voted the new favorite. Cut the recipe in half for 6 people and cooked in an 8 x 8 casserole. Should not have halved the sauce, as it was not enough by about 2 portions - we got 9 squares. Used fresh blueberries. Used pam to grease the dish and used lowfat plain yogurt for half the sour cream amount, as that is what we had on hand. Did not bother with the pecans and used Jimmy Dean's lowfat sausage. This is an excellent recipe and we will be having this again. Thank you, Peggy, for a recipe even hubby, who doesn't care for blueberries, enjoyed.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Jun. 16, 2008

I made this for my husband on Father's Day and it was wonderful. The combination of sweet and a bit salty is delicious. I am looking forward to making this for future family events! Thanks for sharing the recipe.

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