1 c. butter, softened
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 (20 oz.) can blueberry pie filling
1 c. sugar
1 (8 oz.) carton sour cream
2 c. flour
1 tsp. baking powder

Cream butter and sugar. Add eggs, beating well. Gradually add and combine dry ingredients.

Spread 1/2 batter in greased 13 x 9 pan. Spread with pie filling. Top with remaining batter and sprinkle with topping. Bake at 375 degrees for 45 minutes.

TOPPING:

1/4 c. flour
1/2 c. pecans
1/4 c. sugar
3 tbsp. butter

Combine flour, sugar, and pecans. Cut in butter until mixture resembles a coarse meal. (I add 1 teaspoon cinnamon.)