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

Cream butter, gradually add sugar, beating until light and fluffy. add eggs, beating well. Stir in sour cream and vanilla.

Combine dry ingredients. Gradually add to creamed mixture. Spread half of batter in greased 9 x 13 inch pan. Spread with pie filling and top with remaining batter. Sprinkle with topping. Bake at 375 degrees for 45 minutes. Yields 12 servings.

TOPPING:

1/4 c. all purpose flour
1/4 c. sugar
1/2 c. chopped pecans; optional
3 tbsp. butter

Combine flour, sugar, and pecans. Cut in butter until mixture resembles coarse meal.