For a citrusy twist, add the finely grated zest of 1 lemon or orange when you sprinkle the sugar over the frozen blueberries; the oils in the zest brighten the flavor without adding extra ingredients to the base recipe. If you prefer a slightly less sweet dessert, reduce the sugar to 3/4 cup; the blueberries will still release plenty of natural sweetness. For a subtle spice note, sprinkle 1/2 teaspoon ground cinnamon or cardamom over the sugar before adding the baking mix.
Blueberry dessert served with whipped cream and citrus zest
To make this dairy-free, choose a dairy-free all-purpose baking mix and serve with non-dairy ice cream or coconut whipped cream. If you’d like more texture, scatter 1/3 cup chopped nuts or granola over the finished dessert just before serving so they stay crunchy.
Food safety notes: Always start with frozen blueberries straight from the freezer; do not let them sit at room temperature for extended periods before cooking, as this can encourage bacterial growth in the thawed juices.
Cook until the mixture is bubbling throughout, not just at the edges, to ensure it reaches a safe temperature. Once cooked, keep the slow cooker on WARM for no more than 2 hours for serving; after that, cool leftovers quickly and refrigerate in a shallow container. Leftovers will keep safely in the refrigerator for up to 4 days and can be reheated gently in the microwave or on LOW in the slow cooker with the lid on.
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