2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter
3/4 c. sugar
1/4 c. packed brown sugar
2 eggs
1 (8 oz.) container dairy sour cream or low-fat sour cream
1 lb. bulk pork sausage, cooked and well drained
1 c. blueberries
1/2 c. chopped pecans
Blueberry sauce

In a medium mixing bowl, stir together flour, baking powder, and baking soda; set aside. In a large mixer bowl, stir together flour, baking powder, and baking soda; set aside.

In a large mixer bowl, beat butter with an electric mixer on medium to high speed until fluffy. Add sugars and beat until combined. Add eggs, one at a time, beating for 1 minute after each addition. Add flour mixture and sour cream to egg mixture alternately, beating after each addition, just until combined. Fold in sausage and berries.

Pour batter into an ungreased 13 x 9 x 2-inch baking pan, spreading batter evenly in pan. Sprinkle pecans on top (at this point, you can cover and chill overnight or bake immediately in a preheated 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

BLUEBERRY SAUCE:

1/2 c. sugar
2 tbsp. cornstarch

1/2 c. water
2 c. fresh or frozen blueberries

Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/2 teaspoon lemon juice. Cool slightly, makes 2 cups sauce.