Blueberry Streusel Cobbler

By á-42235

if you use frozen blueberries do not thaw before adding them to the batter.

Ingredients

• Blueberry sauce:
• 1 pint fresh or frozen blueberries
• 1 (14oz) can Eagle Brand Sweetened condensed milk
• 2 tsp. grated lemon peel
• 3/4 cup +2 Tbsp. cold butter
• 2 cuts biscuit baking mix, divided
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped nuts
• Vanilla Ice cream
• 1/2 cup sugar
• 1 Tbsp. cornstarch
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 cup water
• 1 pint blueberries

Preparation

Step 1

Preheat oven to 325*. In bowl, combine blueberries, Eagle brand milk, and lemon peel.

In a large bowl cut 3/4 cup into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9" square baking pan.

In small bowl, combine remaining 1/2 cup biscuit and sugar; cut in remaining 2 Tbsp. butter until crumbly. Add nuts. Sprinkle over cobbler

Bake 1 hour and 10 minutes or until golden brown. Serve warm with vanilla ice cream and blueberry sauce.

Sauce:
In saucepan combine sugar, cornstarch, ground cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries and stir until hot.