TOPPING:

1/2 c. packed brown sugar
3 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter
3/4 c. chopped pecans

BATTER:

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. sugar
2 tsp. grated lemon rind
3 eggs
1 c. sour cream
2 c. blueberries

First prepare topping - combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve.

Prepare batter - cream butter until fluffy, add sugar and lemon rind and beat well. Add eggs, one at a time, and beat well after each addition. Mix dry ingredients in a separate bowl and then add dry mixture alternately with sour cream; blending well after each addition.

Spread batter evenly over the bottom of a greased 13 x 9 x 2 inch pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries. Bake at 350 degrees for 30-35 minutes. Serve warm.