01 -
Preheat oven to 175°C. Lightly coat a 23x33 centimetre baking dish with non-stick cooking spray.
02 -
In a large mixing bowl, gently stir together blueberry pie filling, light brown sugar, melted salted butter, and vanilla extract until evenly blended.
03 -
Cut each biscuit into 8 equal pieces using a sharp knife or kitchen scissors.
04 -
Fold biscuit pieces into the blueberry mixture, ensuring all pieces are thoroughly coated without overmixing.
05 -
Evenly distribute the combined biscuit and blueberry mixture into the prepared baking dish, spreading it in a single layer.
06 -
Bake in the centre of the preheated oven for 45 to 50 minutes, or until top is golden brown, biscuits are cooked through, and mixture is bubbly.
07 -
Allow dessert to cool on a wire rack for 10 minutes before glazing.
08 -
In a small bowl, whisk together powdered sugar and milk until a smooth, pourable glaze is formed.
09 -
Pour the glaze evenly over the warm dessert. Serve immediately for optimal texture.