2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda

Stir together above ingredients and set aside. Cream together:

1/2 c. butter (1 stick)
3/4 c. sugar
1/4 c. brown sugar

Beat in 2 eggs, beating 1 minute after each addition. Add 1 cup (8 ounce container) sour cream and beat well. Beat in flour mixture. Fold in 1 pound bulk sausage, cooked and drained well and 1 cup blueberries (preferably frozen or fresh). Spread evenly into ungreased 9"x13" pan and sprinkle top with 1/2 cup chopped pecans.

Bake at 350 degrees for 35 to 40 minutes, or until toothpick comes out clean. Serve warm with Blueberry Sauce.

BLUEBERRY SAUCE:

1 c. sugar
4 tbsp. cornstarch
1 c. cold water
3-4 c. Blueberries

Mix together sugar, cornstarch and cold water. Add blueberries. Cook and stir over medium heat until thick and bubbly, then cook 2 minutes more. Add 1 teaspoon lemon juice. Cool slightly and serve over cake. Wonderful with orange juice and hot coffee.