Easy Blueberry Dessert (Print Version)

# Ingredients:

→ Base Ingredients

01 - 2 (about 21-ounce) cans blueberry pie filling
02 - 1 (15.25-ounce) box yellow, white, or lemon cake mix
03 - 1 1/2 sticks (6 ounces) cold unsalted butter, plus more for the baking dish
04 - 2 cups fresh or frozen blueberries (about 10 ounces, do not thaw)

→ Optional Serving

05 - Vanilla ice cream (optional)

# Instructions:

01 - Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter.
02 - Spread 2 cans of blueberry pie filling evenly across the bottom of the prepared baking dish.
03 - Sprinkle 1 box of yellow, white, or lemon cake mix evenly over the blueberry pie filling.
04 - Cut 1 1/2 sticks of cold unsalted butter into thin slices and arrange them evenly over the cake mix, ensuring the entire surface is covered.
05 - Scatter 2 cups of fresh or frozen blueberries (do not thaw) evenly over the top of the butter layer.
06 - Bake in the preheated oven for 60-65 minutes, or until the top is golden brown, bubbly, and a crispy crust forms.
07 - Serve the cake warm, optionally topped with a scoop of vanilla ice cream for added indulgence.

# Notes:

01 - Frozen blueberries can be used without thawing, which helps maintain their shape during baking.
02 - For a gluten-free option, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.

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