Blueberry Sausage Breakfast Cake

Ingredients

• 1 pound cooked bulk pork sausage (drained)
• 1/2 cup butter
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup sour cream
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped pecans (optional)
• Topping
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/2 cup water
• 2 cups fresh or frozen blueberries

Instructions

• Preheat oven to 350 degrees.
• In a bowl, cream butter and sugars together.
• Once fluffy, add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and baking soda.
• Add alternatively to with sour cream to butter mixture, beating well after each addition.
• Fold in blueberries and sausage.
• Pour into a greased 13 x 9 pbaking pan. Sprinkle with chopped pecans and bake for 35-40 minutes until cake test done (toothpick stuck in the center of the cake comes out clean).
• For the sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries.
• Cook over medium/high heat until bubbling, stirring often.
• Reduce heat to medium/low and continue stirring until thick and bubbly.
• Spoon over individual servings and enjoy.