1 c. butter, softened
2 eggs
1 c. sugar
2 c. flour
1 tsp. baking soda
1 recipe blueberry filling
Topping
1 (8 oz.) carton sour cream
1 tsp. vanilla
1 tsp. baking powder

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture, beating well after each addition. Spread half of batter in a greased 13 x 9 x 2 inch pan; spread with filling, top with remaining batter and sprinkle with topping. Bake at 325 degrees for 45 minutes. Cut cake into squares to serve. Yields 15 servings.

FILLING:

2 tbsp. cornstarch
1/4 c. water
3/4 c. sugar
2 c. fresh blueberries

Blend in a saucepan; cook until clear and slightly thickened. Let boil 2-3 minutes; cool.

TOPPING:

1/4 c. flour
1/4 c. sugar
1/2 c. chopped pecans
3 tbsp. butter

Combine flour, sugar, and pecans; cut in butter until mixture resembles coarse meal. Sprinkle over top of coffee cake before baking.