Mix in the flour and yeast to the remaining cake mix. Add the water and stir. Stir in the eggs. It will be a thick and sticky. Press it all into the bottom of a 9 x 13 pan.
Pour the two cans of Lucky Leaf Blueberry pie filling over top.
In a separate bowl, combine the 1 cup of reserved cake mix with the butter and coconut and mash with a fork and then use your fingers to combine. Incorporate it all as best as you can. Drop the coconut mixture over the blueberry filling. There’s no need to be perfect or neat, just do the best you can.
Bake at 350℉ for 40 – 45 minutes.
Cool on a wire rack and make the glaze. Drizzle over the warm cobbler and serve (with ice cream is preferred)!