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

Cream butter; gradually add sugar, creaming 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 beating well after each addition. Spread half of batter in a greased 13x9x2 inch pan. Spread with pie filling. Top with remaining batter and sprinkle with topping. Bake at 375 for 45 minutes. Cut in squares to serve. Yield: 15 servings.

TOPPING:

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

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