Ingredients for Blueberry Streusel Cobbler
- 1 cup fresh or frozen blueberries (for blueberry sauce)
- Eagle Brand Condensed Milk
- Lemons, Rind Of
- 2 tablespoons cold unsalted butter
- ½ cup biscuit mix
- Brown Sugar
- ½ cup chopped pecans or walnuts (optional)
- Vanilla Ice Cream
- ½ cup granulated sugar (for blueberry sauce)
- 2 tablespoons cornstarch (for blueberry sauce)
- Ground Cinnamon
- Ground Nutmeg
- 1 cup water (for blueberry sauce)
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How to Make Blueberry Streusel Cobbler
- Preheat oven to 325°F (160°C).
- In a medium bowl, gently combine 4 cups frozen blueberries, 1 (14-ounce) can Eagle Brand sweetened condensed milk, and 1 teaspoon lemon zest.
- In a large bowl, cut 3/4 cup (1 ½ sticks) cold unsalted butter into 1 ½ cups biscuit mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the blueberry mixture to the crumb mixture and stir gently to combine.
- Pour the batter into a greased 9x9 inch baking pan.
- In a small bowl, combine ½ cup biscuit mix, ¼ cup granulated sugar, and a pinch of salt.
- Cut in 2 tablespoons cold unsalted butter until crumbly.
- Stir in ½ cup chopped pecans or walnuts (optional).
- Sprinkle the streusel topping evenly over the cobbler.
- Bake for 60-70 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream and blueberry sauce (recipe below).
- **Blueberry Sauce:**
- In a small saucepan, whisk together ½ cup granulated sugar, 2 tablespoons cornstarch, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Gradually whisk in 1 cup water until smooth.
- Bring to a simmer over medium heat, stirring constantly, until thickened.
- Stir in 1 cup fresh or frozen blueberries.
- Cook and stir until heated through and the blueberries are softened.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
214g
Fat
87g
Carbs
25g
