I have never posted a recipe. But everyone else seems to be doing it these days, and since it’s been awhile since I’ve submitted to peer pressure, I’ve decided to follow suit and post one.
I made this the other night and fell in love with it. My kids had to go to bed before it was ready, so I even gave them some for breakfast the next morning – complete with Cool-Whip. This made me “Mom of the Year” in their eyes. That lasted until about 10 minutes later, when they were irritated at me for making them clean their rooms before playing outside. Then I was shoved from my throne.
I will NOT tell you the calorie count per serving. Just make it and enjoy every bite, and count it as your daily required serving of fruit.
Blueberry Struesel Cobbler
- 1 pint fresh or frozen blueberries
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 2 teaspoons grated lemon zest
- 3/4 cup cold butter or margarine
- 2 cups biscuit baking mix, divided
- 1/2 cup firmly packed brown sugar
- 2 tablespoons cold butter or margarine
- 1/2 cup chopped nuts
- Blueberry Sauce:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 1 pint blueberries
- Preheat oven to 325 degrees F. In bowl, combine blueberries, EAGLE BRAND® and zest.
- 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 tablespoons 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. Store leftovers covered in refrigerator.
- Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
I put Cool-Whip on top of mine, and that was delicious too.
Let me know if you make it and what you think of it.