Blueberry & Sausage Breakfast Cake with Blueberry Sauce

This crap is goooood. It's a recipe I stole from another blog that I read and yes, I make an effort to point that out so that I distract from the Marthaness that has been seeping out of my pores. Although, maybe stealing is more Martha than I think... she has been to jail after all. Regardless, this cake is fabulous but I warn you that it's very sweet and if I didn't know the sausage was in there, I might be inclined to serve this warm with a scoop of 'niller ice cream!

Blueberry & Sausage Breakfast Cake with Blueberry Sauce

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter (1 stick), softened
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
8 oz. sour cream (not light or fat free)
1 lb. mild pork sausage, (maple flavor in the roll), browned
2 cups fresh or 1 bag frozen blueberries, rinsed and drained
1/2 cup chopped nuts, optional

Preheat oven to 350. Line a 9x13 pan with parchment paper. Stir together flour, baking powder and baking soda; set aside. In large mixing bowl cream butter with electric mixer. Add sugars and beat until combined. Add eggs one at a time. Add flour mixture and then sour cream. By hand, fold in sausage and then carefully the blueberries. (you can save a few to sprinkle on top) Pour batter into pan and top with remaining blueberries and nuts. Bake for 35-45 minutes or until toothpick inserted in center comes out clean.

Blueberry Sauce

1/2 cup sugar
2 Tablespoons cornstarch
3/4 cup water
2 cups blueberries or 1 bag frozen
1 1/2 teaspoon lemon juice

Combine sugar, cornstarch, water and blueberries in small sauce pan. Cook and stir over medium heat until thick and bubbly. Cook and stir two minutes more. Take off heat and stir in lemon juice. Cool slightly but serve while still warm over cake.