Only 2 ingredients! Oh, how I love angelfood cake - so light and sweet - and the only cake that is naturally fat-free. We can thank the Pennsylvania Dutch for first inventing it in the 1870's.
1 angel food cake mix (the 1-step kind)
1 can (21 ounces) blueberry pie filling.
Preheat oven to 350 degrees. In a large bowl, mix together angel food cake mix (just the dry mix - don't add anything!) and blueberry pie filling.
Put it in a buttered 9" x 13" pan and bake 35 minutes, or until top is a deep golden brown.
Serving suggestions: Good on a Sunday morning with a cup of coffee, or as a dessert alongside a scoop of coffee ice cream (blueberries and coffee ice cream are a great combination). Also, you can use other pie fillings like cherry or apple.