4 cups fresh or frozen blueberries 1 cup sugar 1 T cornstarch 2 tsp. vanilla 1 pkg French vanilla cake mix 1/2 cup butter 1/3 cup chopped pecans

In a greased 5 qt slow cooker, combine blueberries, sugar and cornstarch. Stir in vanilla. In a large bowl combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of paper towels, place lid securely over towels. Cook on low 3-4 hours or until topping is set.