Ingredients:

  • 1 can (21 oz) blueberry pie filling
  • 2 cups fresh or frozen blueberries
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 box (15.25 oz) yellow or white cake mix
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray.
  2. In a large mixing bowl, gently fold together the blueberry pie filling, fresh or frozen blueberries, lemon juice, and zest.
  3. Pour the mixture into the prepared dish, spreading it with a spatula until the fruit is in an even layer.
  4. Sift or sprinkle the dry cake mix evenly over the top of the blueberries. Use the back of a spoon to lightly level the powder—do not press it down into the fruit.
  5. Drizzle the melted butter evenly across the surface of the cake mix, aiming for total coverage without stirring.
  6. Bake for 40–45 minutes until the edges are bubbling vigorously and the top has turned a deep mahogany-brown and feels firm to a light touch.