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

Cream butter gradually; add sugar, beating until light. 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 pie filling; top with remaining batter and sprinkle with topping. Bake at 375 degrees for 45 minutes. Cut cake into squares.

TOPPING:

1/4 c. all-purpose flour
1/2 c. pecans
1/4 c. sugar
3 tbsp. butter

Mix all until resembles coarse meal.