Blueberry Crunch

1 cup self rising flour
¼ cup packed brown sugar
1 stick butter, softened
½ cup chopped pecans
1 pkg. (3 oz.) cream cheese, softened
1 small carton frozen whipped topping, thawed
1-¾ cup sugar
1 tsp. vanilla
2 cans blueberry pie filling

Combine first 4 ingredients in bowl, mixing well. Spread evenly in 9x13 inch baking pan. Bake at 350 degrees until firm.

Beat cream cheese, whipped topping, ¾ cup sugar and vanilla together in bowl until smooth. Pour over cooled crust.