ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Blueberry Sausage Breakfast Cake

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine
3/4 cup sugar
1/4 cup packed brown sugar
2 eggs
1 8-ounce carton dairy sour cream or low-fat sour cream
1 pound pork sausage, cooked and drained
1 cup blueberries
1/2 cup chopped pecans
Blueberry Sauce (recipe below)

Directions

In a medium mixing bowl, stir together flour, baking powder and baking soda; set aside.
In a large mixing bowl, beat margarine 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 a 13-by-9-by-2-inch 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-degree oven for 35 to 40 minutes or until toothpick comes out clean. Cool on wire rack.
Serve warm with Blueberry Sauce.
Chill leftover cake and sauce.

Serves 15

Blueberry Sauce

1/2 cup sugar

2 tablespoons cornstarch

1/2 cup water

2 cups fresh or frozen blueberries

1/2 teaspoon lemon juice

In a medium sauce pan, combine sugar and cornstarch.

Add water and blueberries.

Cook and stir over medium heat until thickened and bubbly.

Cook and stir 2 minutes more. Stir in lemon juice.

Cool slightly.

Makes 2 cups sauce.