Ingredients:

  • 2 cans (21 oz each) Blueberry Pie Filling (preferably No Sugar Added)
  • 1 box (15.25 oz) White or Yellow Cake Mix
  • 1/2 cup (113g) Unsalted Butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour both cans of blueberry pie filling into the bottom of an ungreased 9x13-inch baking dish.
  2. Use a spatula to spread the filling into an even, level layer. Optionally, zest a lemon over the filling for added acidity.
  3. Sprinkle the dry cake mix evenly over the blueberry layer. Use the back of a spoon to smooth the powder to the edges, ensuring there are no large mounds.
  4. Carefully pour the melted butter over the dry cake mix. Aim for maximum coverage to ensure the crust hydrates evenly, but do not stir the layers.
  5. Bake for 45 minutes or until the topping is mahogany-colored and the fruit is bubbling at the edges.