Easy and delicious. fantastic for parties.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) can blueberry pie filling
- 8 ¼ ounces gluten-free yellow cake mix
- ½ cup gluten-free oats (such as Bob’s Red Mill®)
- ½ cup sliced almonds
- ¼ cup melted butter
- 1 tablespoon white sugar (Optional)
- ¼ teaspoon ground cinnamon (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour blueberry filling in a 9×9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling, smoothing evenly to cover the top. Sprinkle with oats and almonds.
- Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
- Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
- Let cool for 30 minutes. Serve warm or cooled.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 207 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |