1 c. butter
1 c. sugar
2 eggs
8 oz. sour cream
1 or more tsp. vanilla extract
2 c. flour (all-purpose)
1 tsp. baking powder
1 tsp. baking soda
1 can blueberry pie filling or fresh blueberries

TOPPING:

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

Combine flour, sugar and pecans. Cut in butter until mixture is coarse. Yields about 1 cup.

Cream butter, gradually add sugar, beat until light and fluffy. Add eggs, one at a time. Beat well after each addition. Stir in sour cream and vanilla.

Combine dry ingredients. Add gradually to creamed mixture. Beat well.

Spread half of batter in a greased loaf pan, 13x9x2 inch. Spread with pie filling, top with remaining batter. Sprinkle topping on top of batter. Bake at 375 degrees for 45 minutes. Yield approximately 15 servings.