JULES’S BLUEBERRY SAUSAGE CASSEROLE

Grandma Jules is what siblings JACKSON CAMPBELL and KATHERINE PAIGE HELTSLEY (Nashville, Tennessee) call JULIE EATON HELTSLEY (Tullahoma, Tennessee). Jackson and Katherine enjoy spending time at their Grandma Jules’s house, especially on holidays and for special weekend sleepovers. And everyone knows that summer is the best time to visit, when the garden’s coming in and the blueberries are ripe! Jules uses an acre and a half of their twenty-seven-acre farm to grow fruits and vegetables, which she cans or freezes so the family can enjoy them year-round. When the grandkids help her pick, they enjoy eating just as many berries as they pick. But if there happen to be any left in the basket, Jules uses the fresh berries to make all kinds of tasty treats—including this breakfast casserole. Jackson and Katherine say they love it because they get to have two of their favorite things for breakfast—blueberries and cake!

CASSEROLE:

½ cup (1 stick) butter, softened

¾ cup sugar

¼ cup brown sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 (8 ounce) container sour cream

1 pound sausage, cooked and drained

1 cup blueberries, fresh or frozen

½ cup chopped pecans

SAUCE:

½ cup sugar

2 tablespoons cornstarch

½ cup water

2 cups blueberries

½ teaspoon lemon juice

1 Preheat the oven to 350 degrees.

2 TO MAKE THE CASSEROLE, in a large bowl beat the butter. Add the sugar and brown sugar and beat until mixed well. Add the eggs, one at a time, beating one minute after each addition.

3 In a medium bowl combine the flour, baking powder, and baking soda. Add the flour mixture and sour cream alternately into the butter mixture. Beat after each addition. Fold in the sausage and blueberries.

4 Pour into an ungreased 9 × 13-inch casserole dish. Spread the batter evenly and sprinkle with pecans. (To make ahead, you can cover and refrigerate overnight or until you are ready to bake.) Bake for 35 to 40 minutes or until the cake tests done.

5 TO MAKE THE SAUCE, In a medium glass bowl, combine the sugar and cornstarch. Add the water and blueberries. Cook on medium-high for 1 minute in the microwave. Stir and continue cooking until thickened. Remove from the microwave and stir in the lemon juice. Serve alongside the warm casserole or spoon it over individual portions.

MAKES 9 TO 12 SERVINGS.