Blueberry-Sausage Breakfast Cake

Found this recipe on a bed and breakfast web site and also in Taste of Home Aug 1997 Garden Fresh Recipes. Would work with any sausage. Breakfast with robust flavor in one serving.

• Ready In: 55 mins
• Serves: 9-12
• Yields: 1 PAN 9x13x2

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 3⁄4 cup sugar
• 1⁄4 cup  packed brown sugar
• 2  eggs
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  cup sour cream
• 1  lb bulk pork sausage, cooked and drained
• 1  cup blueberries, fresh or frozen
• 1⁄2 cup  chopped pecans

• Blueberry Sauce

• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 1⁄2 cup water
• 2  cups blueberries, fresh or frozen

Directions

1. In a mixing bowl, cream butter and sugars.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour,baking powder and baking soda.
4. Add alternately with sour cream to creamed mixture, beating well after each addition.
5. Fold in sausage and blueberries.
6. Pour into greased 13x9x2 inch baking pan.
7. Sprinkle with pecans.
8. (At this point, you can cover and chill overnite then in morning bake as directed) Bake 350 degrees F for 35-40 minutes or til cake tests done.
9. For Sauce: combine sugar and cornstarch in a saucepan.
10. Add water and blueberries.
11. Cook and stir til thick and bubbly.
12. Spoon over individual servings.
13. (Leftovers- spread sauce over cake, cover and refrigerate).