Directions

1. Preheat oven to 350°F. For the crust, in a medium bowl stir together 2 cups flour plus brown sugar. Stir in pecans and butter. Press into an 11x7x1 1/2-inch baking dish. Bake 15 to 18 minutes or until lightly browned. Let cool on a wire rack.
2. Meanwhile, in a medium saucepan combine 1/2 cup of the granulated sugar and 1 tablespoon flour; stir in blueberries. Cook and stir over medium heat 10 minutes or until mixture comes to boiling and thickens. Transfer to a bowl, and cover with plastic wrap. Set aside and let cool.
3. In a small mixing bowl combine cream cheese, vanilla and remaining 1/2 cup granulated sugar. Using an electric mixer, beat at medium speed until light and fluffy. Fold in whipped topping.
4. Spread cream cheese mixture evenly on cooled crust. Spoon berry mixture on top. Cover and refrigerate 2 to 24 hours.