Ingredients:
- 2 cans (about 400 g / 14 oz each) blueberry pie filling (or homemade blueberry filling)
- 1 box yellow cake mix (about 430–450 g / 15–16 oz)
- 1/2 cup unsalted butter, melted (or 1 stick sliced thin)
- 1/2 tsp cinnamon (optional)
- 1/2 cup fresh or frozen blueberries (optional, for extra fruitiness)
👩🍳 Instructions:
- Preheat oven to 175°C (350°F). Grease a 9×13 inch baking dish.
- Add fruit base:
Spread the blueberry pie filling evenly in the bottom of the dish.
(If using fresh or frozen blueberries, mix them in here.) - Add cake mix:
Sprinkle the dry cake mix evenly over the fruit layer. Do NOT stir. - Add butter:
Drizzle melted butter evenly over the entire surface. Try to cover as much of the dry mix as possible. - Optional cinnamon:
Lightly sprinkle cinnamon on top for warmth and depth. - Bake:
Bake for 40–50 minutes, until the top is golden brown and the filling is bubbling at the edges.
🍽️ To Serve:
- Serve warm or room temperature
- Top with vanilla ice cream or whipped cream for best results
🔥 Tips for Best Results:
- Make sure butter is evenly distributed—dry spots = powdery topping
- Let it rest 10–15 minutes after baking so it thickens slightly
- For extra crisp topping, bake the last 5 minutes under broil (watch carefully!)
🧡 Variations:
- Add lemon zest for a bright citrus twist
- Mix in chopped pecans or walnuts for crunch
- Swap blueberry filling with cherry, peach, or apple