Instructions

• Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
• In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
• Add 3 large eggs, 3/4 cup vegetable oil, and 1/4 cup orange juice to the dry ingredients. Stir until the batter is combined and smooth.
• Spread half of the batter evenly in the bottom of the prepared 9×13 pan.
• Spread the entire (21-ounce) can of Blueberry Pie filling evenly over the batter layer.
• Use a spoon to drop the remaining batter by spoonfuls over the blueberry filling. Gently spread the spoonfuls to cover as much of the filling as possible without fully mixing the layers.
• In a small bowl, combine 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon. Sprinkle this mixture evenly over the top of the cake.
• Bake for 35 to 45 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
• While the cake cools for 5 to 10 minutes, make the glaze: in a small bowl whisk together 3/4 cup powdered sugar and 3 teaspoons milk. If needed, add up to 1 more teaspoon milk (for a total of 4 teaspoons) to reach a smooth, drizzleable consistency.
• After the cake has cooled 5 to 10 minutes, drizzle the glaze evenly over the top. Let the glaze set a few minutes before slicing and serving.