Blueberry Streusel Cobbler
- 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
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