Ingredients:

  • 2 cans (21 oz each) Blueberry Pie Filling
  • 2 cups Fresh Blueberries
  • 1 tbsp Lemon Juice
  • 1 tsp Ground Cinnamon
  • 1 box (15.25 oz) Yellow Cake Mix
  • 1 cup Old Fashioned Rolled Oats
  • 1/4 cup Light Brown Sugar, packed
  • 3/4 cup Unsalted Butter, very cold
  • 1/2 cup Sliced Almonds

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Spread the blueberry pie filling and fresh blueberries into the bottom of the prepared dish. Drizzle with lemon juice and sprinkle with cinnamon, then stir gently to distribute.
  3. In a medium bowl, whisk together the dry yellow cake mix, rolled oats, and packed brown sugar until well combined.
  4. Sprinkle the dry cake mix mixture evenly over the fruit base, ensuring it reaches the edges.
  5. Using a box grater, grate the very cold unsalted butter directly over the topping. Scatter the butter shreds evenly to ensure no dry flour pockets remain.
  6. Top the butter layer with sliced almonds for extra crunch.
  7. Bake for 45 minutes, or until the fruit is bubbling at the edges and the topping has turned a mahogany golden brown.
  8. Allow the cake to rest for 10-15 minutes before serving to let the fruit sauce thicken.