1 c. butter, softened
1 c. sugar
2 eggs
1 (8 oz.) carton sour cream
1 tsp. vanilla extract
2 c. 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, 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 1/2 of batter in a greased 13 x 9 x 2 inch pan; spread with pie filling, top with remaining batter, and sprinkle with topping. Bake at 375 degrees for 45 minutes. Cut cake into squares to serve. 15 servings.

TOPPING:

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

Combine flour, sugar and pecans; cut in butter until mixture resembles coarse meal. Yield about 1 cup.