Ingredients
1/2 cup butter, softened3/4 cup sugar1/4 cup packed brown sugar2 large eggs, room temperature2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1 cup sour cream1 pound bulk pork sausage, cooked and drained1 cup fresh or frozen blueberries1/2 cup chopped pecansBLUEBERRY SAUCE:1/2 cup sugar2 tablespoons cornstarch1/2 cup water2 cups fresh or frozen blueberries
Preparation
In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries.
Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° until a toothpick inserted in cake comes out clean, 35-40 minutes.
For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.
