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Blueberry Streusel Cobbler


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  • 1 pint fresh or frozen blueberries
  • 1 14 oz can sweetened condensed milk
  • 2 tsp grated lemon peel
  • 3/4 cup plus 2 tbs cold butter or margarine
  • 2 cups biscuit baking mix,divided
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped nuts
  • Vanilla ice cream
  • Blueberry sauce



Step 1

Preheat oven to 325 degrees. In bowl, combine blueberries, condensed milk and lemon peel.

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

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

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

Blueberry sauce: In saucepan, combine 1/2 cup sugar, 1 tbs cornstarch, 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint
blueberries, cook and stir until hot


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