Blueberry Basil Bacon Bake
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ teaspoon of salt
I stick butter -softened
½ cup of brown sugar
½ cup of sugar
1 cup sour cream
1 pound maple bacon, cooked crisp, well drained and crumbled OR cooked soy or pork sausage, cooked and well drained, crumbled
1 1/4 cups of blueberries
½ teaspoon of lemon zest
In medium bowl, beat butter until fluffy, gradually add sugars until mixed well. Add eggs, one at a time, mix each until well blended. Mix for two minutes.
Whisk the flour, salt, baking powder and soda until blended.
Add the flour mixture to the egg-butter-sugar mixture, alternately with the sour cream, beating after each addition, just until blended. Fold in the bacon or sausage, lemon zest. and lastly the blueberries. Being careful not to overmix. Pour into a lightly greased 9 x 13 pan or Bundt pan. If using a 9 x 13 pan, you can cover and refrigerate overnight. Not recommened for the Bundt pan to set overnight. Bake at 350 for 35 -40 minutes or until toothpick in middle of cake comes out clean. Cool on cooling rack. If using a Bundt pan, let set for fifteen minutes, loosen sides with knife and invert pan on cooling rack. Sprinkle with powdered sugar before serving.
Served with sauce., recipe below
Blueberry Basil Sauce
½ cup of sugar
2 Tablespoons plus ½ teaspoon of sifted cornstarch
2 ¼ cups of fresh or frozen blueberries -mashed
1/2 cup of water
½ teaspoon of fresh lemon juice
A sprig or 3 to 4 medium basil leaves secured in cheesecloth or tied together
In medium suacepan, combine sugar, cormstarch, water and blueberries on medium heat, stirring constantly until sauce starts to thicken. Remove from heat, stir in lemon juice. Steep basil leaves in blueberry sauce, gently stirring in a few stirs. Let steep for one minute. Remove all basil leaves and discard. Serve warm sauce over warm cake. Refrigerate leftover cake and sauce.