1 c. butter
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 c. sugar
1 (8 oz.) carton sour cream
2 c. all-purpose flour
1 tsp. baking soda
1 (21 oz.) can of blueberry pie filling

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating 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 in pan; spread with pie filling; top with remaining batter, and sprinkle with topping, if desired. Bake at 375 degrees for 45 minutes. Cut cake into squares to serve.

TOPPING:

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

Combine sugar and pecans; cut in butter until mixture resembles coarse meal.