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 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 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 13x9x2 baking pan. Spread batter evenly in pan; sprinkle pecans on top. (At this point, you can cover and chill overnight. In the morning, bake as directed.) Bake in a 350 oven for 35 to 40 minutes or until a toothpick comes out clean. Serve warm with blueberry sauce. Chill leftover cake and sauce. (Chilled blueberry pie filling can be used also.)

BLUEBERRY SAUCE:

In a medium saucepan combine: 2 tbsp. cornstarch

Add: 2 c. fresh or frozen blueberries

Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in:

Cool slightly. Makes 2 cups sauce. Makes 12 to 15 servings.