the bag into the bottom of the slow cooker and spread them into an even layer. Do not thaw the berries first; they should be frozen when they go in.
Sprinkle the granulated sugar evenly over the frozen blueberries. This helps the berries get extra jammy and sweet as they cook.
Open the box of lemon cake mix and dump the dry mix evenly over the sugared blueberries, covering them as much as possible. Do not stir; you want distinct layers so the topping bakes up like a cobbler.
Slowly drizzle the melted butter all over the dry cake mix, trying to moisten as much of the surface as you can. It’s fine if a few dry spots remain; they’ll still bake up into a nice, slightly crunchy topping.
Cover the slow cooker with the lid and cook on
