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Preheat oven to 375.
Spread the can of blueberry pie filling at the bottom of a 9.5 x 13 cake pan/pyrex dish (or similar size-but no bigger.)
Spread crushed pineapple over pie filling and top with shredded coconut and ¾ of the fresh blueberries.
Evenly sprinkle the dry cake mix over the top of the fruit.
Thinly slice the butter sticks and place the sliced butter pieces over the dry cake mix. (you can melt the butter and drizzle it too, but I have found the results are best by slicing the butter.)
Sprinkle the rest of the fresh blueberries on top of the cake mix.
Bake for 40 to 45 minutes or until the cake topping is golden brown.