Coat inside of Crockpot™ slow cooker with nonstick cooking spray. Combine biscuit mix and sugars in large bowl. Add eggs, vanilla and almond extract; stir to combine. Add evaporated milk and butter; stir until well blended.
Pour about one fourth of batter into Crockpot slow cooker. Place blueberries on top. Pour remaining batter over blueberries. Cover; cook on LOW 5 to 6 hours. Serve warm with ice cream.