h3>Ingredients
  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1 package French vanilla cake mix (regular size)
  • 1/2 cup butter, melted
  • 1/3 cup chopped pecans
  • Vanilla ice cream, optional
 

How to make it

 

1. In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker insert with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.