Blueberry Cobbler

Name: Blueberry Cobbler
Ingredients: 1 pint blueberries (fresh or frozen); 1 (14 ounce) can sweetened condensed milk (I prefer Eagle Brand); 2 teaspoons grated lemons, rind of; 3/4 cup butter or 3/4 cup margarine (cold); 2 tablespoons butter or 2 tablespoons margarine (cold, in addition to above); 2 cups biscuit mix, divided (I prefer Jiffy); 1/2 cup brown sugar; 1/2 cup chopped nuts (any will do, I prefer almonds); vanilla ice cream (for topping) (optional); blueberry sauce (for topping) (optional)

10 ingredients

8 steps

Ingredients

1 pint blueberries (fresh or frozen)
1 (14 ounce) can sweetened condensed milk (I prefer Eagle Brand)
2 teaspoons grated lemons, rind of
3/4 cup butter or 3/4 cup margarine (cold)
2 tablespoons butter or 2 tablespoons margarine (cold, in addition to above)
2 cups biscuit mix, divided (I prefer Jiffy)
1/2 cup brown sugar
1/2 cup chopped nuts (any will do, I prefer almonds)
vanilla ice cream (for topping) (optional)
blueberry sauce (for topping) (optional)

Directions

1

Preheat oven to 325 degrees.
2

Combine blueberries, condensed milk, and lemon peel in bowl.
3

In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
4

Spread in greased 9-inch square baking pan.
5

In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
6

Add nuts, sprinkle over cobbler.
7

Bake 1 hour or until golden brown.
8

Serve warm with ice cream and blueberry sauce.