Blueberry Sausage Breakfast Cake (4 servings) 2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup butter or margarine 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 cup sour cream 1 pound bulk pork sausage - browned and crumbled (drain well)* 1/2 cup chopped pecans For Blueberry Sauce: 2 cups blueberries 1/4 cup sugar 3/4 cup water 1 teaspoon fresh or bottled lemon juice pinch salt 2 Tablespoons Cornstarch combined with 2 Tablespoons water 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-in 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 F for 35 to 40 minutes, or until a tester inserted in the center comes out clean. Serve warm with Blueberry Sauce. Bring first 5 to boil add rest till thickened. * Instead of bulk sausage, you can also use cooked sausage links cut into small pieces. I usually serve this with scrambled eggs. The flavor combination might sound unusual, but it's truly delicious. Mr Breakfast would like to thank truleelee for this recipe. Recipe number 1296. Submitted 7/8/2004.