Ingredients
8
8 servings
- •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 9x9-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.
Nutritional Facts
Per 8 servings
- Calories: 319
- Carbohydrate: 57g
- Fat: 9g
- Fiber: 3g
- Protein: 2g
- Sugar: 23g
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