Blueberry Lemon Dump Cake

Blueberry Lemon Dump Cake

Ingredients:

2 cans (21 oz each) Lucky Leaf Blueberry Pie Filling

1 box (15.25 oz) Betty Crocker Super Moist Lemon Cake Mix

1 stick (1/2 cup) Land O’Lakes salted butter (cold, thinly sliced)

Instructions:

1. Preheat oven to 350°F and spray a 9×13 baking pan with nonstick cooking spray.
2. Dump both cans of blueberry pie filling into the pan and spread evenly.
3. Spread the dry lemon cake mix directly over the blueberries.
4. Cover the top of the cake mix entirely with thin squares of cold butter.
5. Bake for 40-45 minutes until the blueberry filling is bubbling around the edges and the top crust is golden.