Blueberry Sausage Breakfast Cake

When I first got this recipe I was intrigued.  I really wanted to try it, but I was afraid that my family would think it was wierd.  Sausage and blueberries don't seem like a match made in heaven.  Boy was I wrong!  This is fabulous!  Now I'm wondering why I waited so long to try this.  My entire family loved this and I can't wait to make it again!  You'll want to double the blueberry sauce or you'll run out like we did.

Blueberry Sausage Cake
Serves 12-15

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter
3/4 cup sugar
1/2 cup packed brown sugar
2 eggs
8 oz. sour cream
1 lb. pork sausage, cooked and well drained
1 cup fresh or frozen blueberries
1/2 cup chopped pecans

In a medium mixing bowl, stir together flour, baking soda and baking powder; set aside.  In a large mixing bowl, cream the butter and sugars.  Add the eggs one at a time, beating well after each addition.  Add the flour mixture and sour cream, beating until combined.  Fold in the sausage and berries.

Pour the batter into a greased 9 x 13 pan.  Sprinkle nuts on top.  Bake at 350° for 35-40 minutes or until a toothpick comes out clean.  Serve warm with blueberry sauce (recipe below). 

Blueberry Sauce

1/2 cup sugar
2 Tbs. cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 tsp. lemon juice

In a medium sauce pan, combine the sugar and cornstarch.  Add the water and blueberries.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 2 minutes more.  Stir in lemon juice.  Cool slightly.  Makes 2 cups sauce.

Source:  Wayne L.