1 c. butter, softened
1 c. sugar
2 eggs
1 (8 oz.) carton commercial sour cream
1 tsp. vanilla extract
2 c. plain flour
1 tsp. baking powder
1 tsp. baking soda
1 (21 oz.) can blueberry pie filling
Topping as follows

Cream butter; gradually add sugar. Beat 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. Beat well. Spread half of batter in 13 x 9 x 2 inch pan; spread with pie filling and top with remaining batter. Sprinkle with topping. Bake at 375 degrees for 45 minutes. Cut cake in squares to serve. Serves 15.

TOPPING:

1/4 c. plain 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. Yield: about 1 cup.