You only need four ingredients for this summer dessert: blueberry pie filling, cake mix, butter, and fresh or frozen blueberries.
Ingredients
2 (about 21-ounce) cans blueberry pie filling
1 (15.25-ounce) box yellow, white, or lemon cake mix
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into thin slices, plus more for the baking dish
2 cups fresh or frozen blueberries (about 10 ounces, do not thaw)
Vanilla ice cream, for serving (optional)
Instructions
25-ounce) box yellow, white, or lemon cake mix. Arrange 12 tablespoons thinly sliced cold unsalted butter over the cake mix in an even layer, covering the entire surface. Scatter 2 cups fresh or frozen blueberries on top in an even layer.Bake until golden brown, bubbling, and a crispy crust begins to form, 60 to 65 minutes. Serve warm with vanilla ice cream if desired.Recipe NotesStorage: Refrigerate leftovers in an airtight container for up to 3 days.
