BLUEBERRY BREAKFAST CAKE WITH LEMON DRIZZLE ICING

Cake:

2 cans (7.5-oz) refrigerated biscuits
1 cup frozen blueberries
1/4 cup sugar
1 tsp cornstarch
1 tbsp melted butter

Drizzle Icing:
1 cup powdered sugar
2 tbsp lemon juice
1 to 3 tbsp milk (depending on how thin you want the icing)

Spray crock pot or slow cooker inside well with nonstick cooking spray.

Too blueberries, sugar, and cornstarch together in a small mixing bowl.

Cut each biscuit into quarters.

Arrange half the cut biscuits into the cooker.

Sprinkle the blueberries over the biscuits and top with the remaining biscuits. Brush the melted butter over the top.

Place lid on cooker and cook on high 2-3 hours or on low 4-5 hours until the biscuits are cooked through and are no longer doughy.

Allow cake to cool then remove from the cooker to a platter.

In a small bowl, combine the powdered sugar, lemon juice, and 1 tablespoon of the milk. Stir until smooth, using more of the milk if needed. Drizzle over the cake, slice and serve.

Note: A fellow blogger shared this recipe with me a few years ago.