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Blueberry-Sausage Breakfast Cake

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Ingredients
  

  • 1/2 cup butter 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 pound bulk pork sausage cooked and drained
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped pecans

BLUEBERRY SAUCE:

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

Instructions
 

  • In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.
  • Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pecans. Bake at 350 degrees F for 35-40 minutes or until cake tests done.
  • For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings.