Blueberry Sausage Breakfast Cake with Blueberry Sauce

1 lb Bean's Blueberry  Sausage - cooked & sliced thinly

½ cup butter

¾ cup white sugar

¼ cup brown sugar, packed

2 eggs

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

8 ounces sour cream

½ cup pecans, chopped

Beat the butter until fluffy, add the sugars alternately with the eggs (one at a time), beating well after each addition.

Combine the flour, baking powder and baking soda and add the the sugar mixture a little at a time, beating well after each addition.

Add the sour cream and blueberry sausage.  Pour into an ungreased 9x13 pan, sprinkle the nuts on top and bake at 350° for 35 - 40 minutes.  Serve warm with Blueberry Sauce.

(Can be refrigerated overnight and baked the next morning.)

Blueberry Sauce

¼ cup sugar

2 tablespoons cornstarch

2 cups blueberries

½ cup water

½ teaspoon lemon juice

Combine the sugar and cornstarch in a saucepan.  Add the blueberries and water and cook until thick and bubbly.  Cook and stir for 2 minutes, add the lemon juice.  Serve warm over the cake.