Ingredients:

  • 21 oz blueberry pie filling
  • 2 cups fresh blueberries
  • 1 tbsp lemon juice
  • 15.25 oz lemon cake mix
  • 4 oz cream cheese, cold and cubed
  • 3/4 cup unsalted butter, thinly sliced
  • 1 tbsp lemon zest
  • 0.5 tsp coarse sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the blueberry pie filling across the bottom of an ungreased 9x13 inch baking dish.
  2. Sprinkle the fresh blueberries and lemon juice evenly over the pie filling layer.
  3. Scatter the 1/2-inch cubes of cold cream cheese over the berry layer to create tangy pockets of filling.
  4. Evenly sprinkle the dry lemon cake mix over the fruit and cream cheese. Use a fork to gently level the powder without packing it down.
  5. Top the entire surface with the paper-thin butter slices, ensuring at least 90% coverage to prevent dry spots.
  6. Bake for 45 to 50 minutes until the edges are bubbling and the top has achieved a firm, golden-brown crust. Garnish with lemon zest and coarse sea salt before serving.