Blueberry Sausage Breakfast Cake

Instructions

1. 1

   Preheat the oven to 350°F. Grease a 13x9-inch baking pan.

2. 2

   In a large bowl, cream the softened butter and both sugars until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and baking soda. Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing well after each addition.

4. 4

   Fold in the cooked sausage and fresh or frozen blueberries.

5. 5

   Pour the batter into the prepared baking pan and sprinkle the top with chopped pecans.

6. 6

   Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   For the blueberry sauce, combine the sugar and cornstarch in a saucepan. Add the water and blueberries. Cook and stir until the mixture thickens and becomes bubbly.

8. 8

   Serve the breakfast cake warm, with the blueberry sauce spooned over the top. Refrigerate any leftover cake and sauce.