Blueberry Streusel Cobbler
1 pint (2 cups) fresh or frozen blueberries
1 (14oz) can sweetened condensed milk (NOT evaporated milk)
Zest from 1 lemon
1 cup butter (2 sticks), divided
2 cups biscuit baking mix, divided
½ cup firmly packed dark brown sugar
½ cup chopped nuts (optional)
Vanilla Bean Ice Cream (optional)
Blueberry Sauce (optional):
½ cup granulated sugar
1 Tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup water
1 pint (2 cups) fresh or frozen blueberries
To make cobbler:
Preheat oven to 325 degrees. Grease a glass square 8x8 pan. In a bowl combine 1 pint blueberries, condensed milk and lemon zest.
In a large bowl, cut 1 ½ sticks of butter into 1 ½ cups biscuit mix until crumbly (you can use a food processor to speed up this process; just “pulse” a couple of times until you get a pea like consistency); add blueberry mixture (mixture will be sticky). Spread in the prepared baking dish.
In a small bowl, combine remaining ½ cup biscuit mix and the granulated sugar; cut in remaining 4 Tablespoons of butter until crumbly. Add nuts, if desired. Sprinkle over cobbler.
Bake 1 hour 10 minutes or until golden brown and center is done. Remove from oven and cool on rack.
Serve warm with vanilla bean ice cream and blueberry sauce. Refrigerate leftovers.
To make blueberry sauce:
In a saucepan over medium high heat combine ½ cup sugar, cornstarch, cinnamon and nutmeg. Gradually add water. Cook and stir until thickened (about 3-5 minutes). Stir in 1 pint blueberries; reduce heat to low and cook and stir until hot (about 5 more minutes). Remove from heat. Refrigerate leftovers.
Makes 8 servings
