Blueberry Sausage Breakfast Cake
3/4 pound pork sausage
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
8 ounces sour cream
1 cup blueberries
1/2 cup chopped pecans
Day before: Cook sausage and drain well. Stir together flour, baking powder, and baking soda.
In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended.
Add eggs, one at a time, beating well after each.
Alternate adding flour mixture and sour cream to creamed ingredients; mix well.
Fold in sausage and berries.
Pour batter into ungreased 13"x9"x2" baking pan. Sprinkle pecans on top. Refrigerate overnight.
Preheat oven to 350ºF. Bake 35-40 minutes, until done. Cool on wire rack.