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Slow Cooker Blueberry Breakfast Cake
Ingredients
  • For the cake
  • 2 (7.5 oz) cans prepared biscuit dough
  • 1 cup frozen blueberries
  • ¼ cup sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon melted butter
  • For drizzle icing
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 to 3 tablespoons milk
Steps
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