Blueberry-Sausage Breakfast Cake

• butter or 1/2 cup margarine, softened↗1⁄2 cup
• sugar↗3⁄4 cup
• packed brown sugar1⁄4 cup
• eggs↗2
• all-purpose flour↗2 cups
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• sour cream↗1 cup
• bulk pork sausage, cooked and drained↗1 lb
• blueberries, fresh or frozen↗1 cup
• chopped pecans1⁄2 cup
• Blueberry Sauce↗
• sugar↗1⁄2 cup
• cornstarch↗2 tablespoons
• water↗1⁄2 cup
• cups blueberries, fresh or frozen↗2

Step-by-step instructions

1. 1

   In a mixing bowl, cream butter and sugars.

2. 2

   Add eggs, one at a time, beating well after each addition.

3. 3

   Combine flour,baking powder and baking soda.

4. 4

   Add alternately with sour cream to creamed mixture, beating well after each addition.

5. 5

   Fold in sausage and blueberries.

6. 6

   Pour into greased 13x9x2 inch baking pan.

7. 7

   Sprinkle with pecans.

8. 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. 9

   For Sauce: combine sugar and cornstarch in a saucepan.

10. 10

    Add water and blueberries.

11. 11

    Cook and stir til thick and bubbly.

12. 12

    Spoon over individual servings.

13. 13

    (Leftovers- spread sauce over cake, cover and refrigerate).