Preheat oven to 325 degrees. Melt butter in microwave on medium heat for 2 minutes or until just melted but not hot. Open cake mix and pour dry mix into a 9x12 baking dish. Open can of blueberry filling and spoon over the top of the dry cake mix. Pour melted butter over the top. Place into pre-heated oven and bake until golden and bubbly, about 20 minutes.
Preheat oven to 375 degrees. Place peaches in the bottom of a baking dish and sweeten to taste with a little sugar depending on ripeness. In medium mixing bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit. Bake at 375 degrees for 35 – 40 minutes until golden.
Raspberries with marscapone cream and honey lime sauce:
In a small saucepan, warm the honey over low heat. Add the lime juice and stir to blend. Transfer to a small bowl, cover and refrigerate.
In a medium mixing bowl, combine the cream and powdered sugar and whisk until it forms firm, but not stiff peaks. Place the marscapone in a medium mixing bowl and gently fold in the whipped cream, adding about 1/3 of the mixture at a time, until thoroughly combined but still airy.
Divide the marscapone cream among the bottoms of 6 bowls. Top nicely with raspberries, drizzle with the honey lime sauce and add a mint sprig to finish. As an alternative serving suggestion, use fun glasses. Alternate marscapone cream, then raspberries, sauce, cream, raspberries, sauce until full. Finish with mint leaves for garnish.
Bianco Mangiare Simple Dessert (Poor Man's Pudding):
In large bowl, mix together first 5 ingredients until thick like pudding. Place in pudding dish and top with shredded chocolate shavings and dash entire top with cinnamon to decorate and to taste.