1 pt. blueberries
1 (14 oz.) can Eagle Brand Condensed milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix
2 tbsp. granulated white sugar
Cooks Note: Either fresh or frozen blueberries may be used, but if frozen blueberries are used, do not allow them to thaw first.
Preheat oven to 325°F for 15 minutes before baking.
Batter:
In a medium bowl, combine blueberries, milk, sugar and lemon rind.
In a large bowl, cut cold butter into biscuit mix using a pastry blender or two knives until mixture resembles coarse crumbs. Add the berry mixture to the butter mixture and stir together.
Spread batter in a greased 9-inch square baking pan.
Streusel Topping:
1/2 cup biscuit mix
1/2 c. brown sugar
2 tbsp. cold butter
1/2 c. chopped nuts
Combine 1/2 cup biscuit mix and 1/2 cup brown sugar. Cut in 2 tablespoons butter until mixture is crumbly. Add nuts. Sprinkle over top of cobbler.
Bake at 325°F until golden brown and a toothpick inserted in center comes out clean (about 70 minutes).
Serve with ice cream and blueberry sauce.
Blueberry Sauce:
1/2 cup granulated white sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup water
In a saucepan, combine sugar, cornstarch, cinnamon, nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries.
Cook and stir for 5 minutes.
Serve over cobbler.
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