This yummy cake makes a perfect summer brunch dish. The combination of sweet blueberries and savory bacon is great!
 

Cake

• 2 C. all purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 stick butter - softened
• ½ C. brown sugar
• ½ C. sugar
• 2 eggs
• 1 C. sour cream
• 1 pound maple bacon, cooked crisp, well drained, and crumbled OR cooked soy/pork sausage, cooked, well drained, and crumbled
• 1 ¼ C. blueberries
• ½ tsp. lemon zest 

In medium bowl, beat butter until fluffy. Gradually add sugars until mixed well. Add eggs, one at a time, mix each until well blended. Mix for two minutes. Whisk the flour, salt, baking powder, and soda until blended. Add the flour mixture to the egg-butter-sugar mixture, alternately with the sour cream, beating after each addition, just until blended. 

Fold in the bacon or sausage, lemon zest, and lastly the blueberries, being careful not to overmix. Pour into a lightly greased 9 x 13 pan (or Bundt pan). If using a 9 x 13 pan, you can cover and refrigerate it overnight. (Not recommended for the Bundt pan to sit overnight.) 

Bake at 350 degrees for 35-40 minutes, or until a toothpick stuck in middle of cake comes out clean. Cool on a wire rack. (If using a Bundt pan, let sit for fifteen minutes, loosen sides with knife, and invert pan on wire rack.) Sprinkle cake with powdered sugar and top with blueberry sauce.

Blueberry Basil Sauce

• ½ C. sugar
• 2 Tbs. + ½ tsp. sifted cornstarch
• 2 ¼ C. fresh or frozen blueberries - mashed
• 1/2 C. water
• ½ tsp. fresh lemon juice

A sprig or 3-4 medium basil leaves secured in a cheesecloth, or tied together In a medium saucepan, combine sugar, cornstarch, water, and blueberries on medium heat, stirring constantly until sauce starts to thicken. Remove from heat, stir in lemon juice. Steep basil leaves in blueberry sauce, gently stirring in a few stirs. Let steep for one minute. Remove all basil leaves and discard. Serve warm sauce over warm cake. Refrigerate leftover cake and sauce.