We have a bunch of blueberries in our yard and I have been trying out many blueberry recipes. So far, this one is the favorite! Beware, it dirties a lot of dishes!
INGREDIENTS FOR BASE:
1 pint blueberries (fresh or frozen)
1 14-oz. can sweetened condensed milk (I used fat-free)
lemon peel, grated from one large lemon
3/4 cup cold butter or margarine
1 1/2 cups biscuit baking mix, divided
DIRECTIONS FOR BASE:
Preheat oven to 325 degrees. In bowl, combine blueberries, sweetened condensed milk, and lemon peel.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly, stir in blueberry mixture. Spread in greased 9-inch square pan.
INGREDIENTS FOR CRUMBLE TOPPING:
1/2 cup biscuit baking mix
1/2 cup brown sugar
2 tablespoons cold butter or margarine
DIRECTIONS FOR CRUMBLE TOPPING:
In small bowl, combine 1/2 cup biscuit mix and brown sugar; cut in 2 tablespoons butter until crumbly. Sprinkle over cobbler.
Bake 65 minutes.
DIRECTIONS FOR 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.
Serve warm with vanilla ice cream and blueberry sauce. Store leftovers covered in refrigerator.