Spray crock well with nonstick spray

In small bowl toss together blueberries, sugar and cornstarch

Cut each biscuit into quarters

Place half the cut biscuits into crock

Sprinkle blueberries over the first layer then top with remaining cut biscuits

Brush the top with melted butter

Cover and cook on high 2-3 hours or low 4-5 hours until biscuit dough is fully cooked

Let cake cool and remove from crock onto platter

In small bowl whisk together powdered sugar, lemon juice and 1 tablespoon milk with fork. Add more milk as needed until desired consistency (thin enough to drizzle over cake)

Pour icing over cake, cut into slices, and serve