Blueberry Lemon Dump Cake

Ingredients

• 1 (22-oz.) can lemon pie filling
• 1 pkg. 2-layer size white or yellow cake mix
• 1 cup fresh or frozen blueberries
• 1/2 tsp. poppy seeds (optional)
• 3/4 cup butter, thinly sliced
• Sweetened whipped cream or vanilla ice cream

Directions

1. Preheat oven to 350°F. 
2. Coat a 3-qt. rectangular baking dish with nonstick spray.
3. Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.
4. Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.
5. Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. 
6. Top servings with additional blueberries, whipped cream or ice cream.
7. Store any leftover dump cake in an airtight container in the fridge for 3-4 days.

Source

• https://www.bhg.com/lemon-blueberry-dump-cake-8656658