2 c. fresh blueberries
2 c. sugar, divided
1/4 c. water
1/4 c. cornstarch
3 tbsp. water
1 c. flour, all purpose
1/2 c. butter, softened
1 c. pecans, chopped
1 - 8 oz. pkg. cream cheese, softened
1 - 8 oz. cool whip

Combine blueberries, 1 cup of sugar, and 1/4 cup of water in a medium saucepan. Cook until berries are soft. Combine cornstarch and 3 tablespoons water in mixing bowl, stir well. Add cornstarch mixture to blueberries. Cook over low heat, stirring constantly until thickened. Set aside to cool. Combine flour, butter and pecans in a small mixing bowl. Mix well. Press dough evenly into a 13-inch x 9-inch x 2-inch baking dish.

Bake for 18 to 20 minutes at 350°F. Cool. Combine cream cheese and 1 cup of sugar; beat until smooth. Fold in cool whip. Spread evenly over top. Refrigerate until served.