Blueberry Sausage Breakfast Cake I usually serve this with scrambled eggs. I have successfully used Vegetarian Sausage (Yves) in this. Leftovers freeze very well, even the Blueberry Sauce. 2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 cup butter or margarine 1/2 cup sugar 1/4 cup brown sugar 2 eggs 1 cup sour cream 1 lb. bulk pork sausage, browned, crumbled and drained ( I use yves sausages-cooked then sliced) 1 cup blueberries 1/2 cup chopped pecans In a medium bowl, mix together the flour baking powder and baking soda. In a large bowl beat the batter until fluffy then add the sugars and beat until well combined. Add eggs, 1 at a time, and beat well after each addition. Add the flour mixture alternately with the sour cream. Mix just until combined. Fold in the sausage and blueberries. Pour the batter into a greased 9 inch by 13-inch pan. Sprinkle the nuts over the top. At this point you can either cover the batter and refrigerate it until morning or bake it right away. When you are ready, bake it at 350 degrees for 35 to 40 minutes, or until a tester inserted in the center comes out clean. Serve warm with Blueberry Sauce. Blueberry Sauce: 2 cups blueberries 1/4 cup sugar 3/4 cup water 1 tsp. fresh or bottled lemon juice pinch salt 2 tbsps. cornstarch combined with 2 tbsps. water Bring first 5 to boil add rest till thickened
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