Lightly mist the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help with cleanup. This is optional but helpful because the blueberries will bubble and thicken as they cook.
Add the frozen blueberries directly to the bottom of the slow cooker in an even layer. They should be fully frozen when they go in; this helps them release juices slowly and keeps the texture from turning mushy too quickly.
Frozen blueberries spread in the bottom of a slow cooker
Sprinkle the granulated sugar evenly over the frozen blueberries. Do not stir; leaving the sugar on top allows it to melt gradually and form a glossy syrup as the berries heat up.
In a small bowl, whisk or stir the all-purpose baking mix to break up any clumps, then sprinkle it evenly over the sugared blueberries. Again, do not stir. The baking mix will hydrate in the blueberry juices and create a soft, cobbler-like topping as it cooks.
Sugar and baking mix layered over blueberries in the slow cooker
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the blueberries are bubbling vigorously around the edges and the topping looks set and slightly thickened. Avoid lifting the lid during the first 90 minutes; each peek releases heat and adds cooking time.
Once the mixture is bubbling and glossy and the topping is no longer floury, turn the slow cooker to WARM and let the dessert sit, covered, for 15 to 20 minutes. This resting time helps the sauce thicken slightly so it spoons more neatly.
Finished blueberry dessert bubbling in the slow cooker
Serve the blueberry dessert warm straight from the slow cooker, scooping down through the soft topping to capture plenty of berries and sauce in each portion.
Variations & Tips
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