• 2 cups all-purpose flour
• 8 oz. sour cream
• 1 tsp. baking power
• 1 lb. pork sausage, cooked/drained
• 1/2 tsp. baking soda
• 1 cup blueberries
• 1/2 cup margarine or butter
• 1/2 cup chopped pecans
• 3/4 cup sugar
• Blueberry sauce
• 1/4 cup packed brown sugar
• 2 eggs

1. In a medium mixing bowl stir together flour, baking powder and baking soda; set aside.
2. In a large mixing bowl beat butter with an electric mixer until fluffy.
3. Add sugars and beat till combined.
4. Add eggs, one at a time, beating 1 minute after each addition.
5. Add flour mixture and sour cream to egg mixture alternately, beating after each addition just till combined.
6. Fold in sausage and berries.
7. Pour batter into an ungreased 13x9x2-inch baking pan.
8. Spread batter evenly in pan;
9. sprinkle pecans on top.
   (At this point, you can cover and chill overnight. In the morning, bake as directed.)
10. Bake at 350 for 35 - 40 minutes or till a toothpick comes out clean.
11. Cool on wire rack.
12. Serve warm with Blueberry sauce.
13. Chill leftover cake and sauce.

Makes 15 servings. Sauce

1. In a medium saucepan combine 1/2 cup sugar and 2 tablespoons cornstarch
2. Add 1/2 cup water and 2 cups fresh or frozen blueberries
3. Cook and stir over medium heat till thickened and bubbly
4. Cook and stir 2 minutes more
5. Stir in 1/2 tsp. lemon juice
6. Cool slightly.

Makes 2 cups sauce.