This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup white sugar
2 sticks butter (softened)
1 cup sour cream
1 tsp. vanilla
2 - 16oz. cans Lucky Leaf blueberry pie filling (or any berry flavor)
Topping: 1/4 cup cake flour; 1/4 cup white sugar; 3 TBSP softened butter;
Domino's powdered sugar
Into a large bowl sift the 3 cups cake flour, baking powder, white sugar and
baking soda. Add 2 sticks softened butter--mix with your hands or with a
pastry blender to form crumbs. In a mixer add crumb mixture and eggs--beat.
Add sour cream and vanilla--beat. Put half of the batter into a greased 9 x 13
cake pan. Spread all of the blueberry pie filling on top of the batter. Pour the
rest of the batter on top of the pie filling. In a separate bowl add 1/4 cup cake
flour, 1/4 cup white sugar and 3 TBSP softened butter--mix with your hands
or with a pastry blender until it makes crumbs. Sprinkle the crumbs on top of
the last layer of cake batter. Bake at 375 degrees for 45 minutes. Cool
completely, and then sprinkle powdered sugar over the top of the cake