3 c. cake flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sugar
1 c. butter, cut in as for pie crust
2 eggs, beaten
1 c. sour cream
1 tsp. vanilla
1 (13 or 16 oz.) can blueberry pie filling

(Substitute regular flour for cake flour by adding 2 to 3 tablespoons cornstarch to flour to make 1 cup, sift and re-measure.)

Mix dry ingredients in bowl, cut in butter. Beat eggs, sour cream and vanilla together, add to mixture and beat well by hand. Put half batter in 9 x 13 inch pan. Spoon filling over top. Add rest of batter and sprinkle with topping.

TOPPING:

1/4 c. flour
3 tbsp. butter, room temperature
1/4 c. sugar

Blend together. Bake at 350 degrees for 45 minutes or until lightly browned. Test with toothpick. Cool and sprinkle with confectioners sugar. Makes 12 generous pieces.