Blueberry Sausage Breakfast Bake

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon baking soda
1 pound sausage, browned and drained
1/2 cup butter or margarine
1 cup (8 ounces) sour cream or yogurt
3/4 cup granulated sugar
1/2 cup chopped pecans

Blueberry Sauce:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice
Additional sour cream for accompaniment (optional)

Mix flour, baking powder and soda. Set aside.

Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute. Add flour mixture to butter mixture. Fold in browned sausage and sour cream.

Pour into lightly greased 9 x 13 x 2-inch pan. Sprinkle nuts on top.

(At this stage, may be covered and refrigerated overnight and baked in the morning.)

Bake at 350*F (175*C) for 35 to 40 minutes. Cool slightly. Serve warm with Blueberry Sauce.

For Blueberry Sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.

To serve cut into squares, drizzle with Blueberry sauce and top with a dollop of sour cream, if desired.

Makes 12 servings.

Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

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