Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.

Pour the entire can of blueberry pie filling into the prepared baking dish and spread it evenly across the bottom.

In a separate medium mixing bowl, combine the dry yellow cake mix with the melted butter. Stir until the mixture is crumbly and resembles coarse sand. Make sure all the cake mix is moistened by the butter.

Evenly sprinkle the buttered cake mix over the blueberry pie filling, ensuring the entire surface is covered. Do not stir the cake mix into the filling.

Bake for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly around the edges. You can check for doneness by inserting a toothpick near the center; it should come out clean.

Let the cobbler cool for at least 10-15 minutes before serving. This allows the filling to thicken slightly.