1 c. butter, softened
1 c. sugar
2 eggs
1 (8 oz.) carton 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 (recipe follows)

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in sour cream and vanilla. Combine dry ingredients, gradually add to creamed mixture, beating well after each addition. Spread half of batter in greased and floured 13 x 9 x 2 inch pan, spread with pie filling, top with remaining batter and sprinkle with topping. Bake at 375 degrees for 45 minutes. Cut cake into squares to serve.

TOPPING FOR BLUEBERRY COFFEE CAKE:

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.