Ingredients
1 pint fresh or frozen blueberries
1 (14 oz) can sweetened condensed milk
2 tsp lemon zest
3/4 cup plus 2 Tbsp 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
Sauce:
1/2 cup sugar
1 Tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup water
1 pint blueberries
Preparation
Preheat oven to 325 degrees. In bowl, combine blueberries, condensed milk 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 Tbsp 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 sugar, cornstarch, ground cinnamon and ground nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries, cook and stir until hot.
