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Blueberry Streusel Cobbler 2 cups blueberries 14 oz. can sweetened condensed milk 2 teaspoons grated lemon peel 3/4 cup plus 2 tablespoons cold butter 2 cups biscuit making mix, divided 1/2 cup firmly packed brown sugar 1/2 cup chopped nuts Vanilla ice cream Blueberry Glaze * (see below) *
-Preheat oven to 325 degrees. -In bowl, combine blueberries, milk and lemon peel. -In large bowl, cut 3/4-cup butter and 1 1/2 cups biscuit mix until crumbly. (Food processor fitted with metal blade works great!) add blueberry mixture. Spread in greased 9-inch square baking pan. -In small bowl, combine remaining 1/2-cup biscuit mix and brown 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. Refrigerate leftovers.
Blueberry Glaze
2 cups blueberries 1/2 cup water 1/2 cup sugar 2 tablespoons cornstarch 1 tablespoon lemon juice
-Mix above ingredients in a small double boiler. Bring to a slow boil and simmer for about 5 minutes. -Good served over ice cream, cheesecake, pound cake, pancakes; used in making cookies and bars. |
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You Pick 'Em for $1.50/ pound Questions? sherrie@theblueberryplace.net |