Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

If you are using frozen blueberries in this recipe, do not defrost before adding them to the batter. This will help prevent the blueberries from "bleeding" into the batter.You can trim the fat by using Eagle* Brand Fat free or Low Fat Sweetened Condensed Milk instead of the origanal Eagle Brand.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. In bowl combine berries and Eagle Brand Milk and Lemon peel.
  3. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture.
  4. Spread in greased 9-inch square pan.
  5. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly.
  6. Add nuts.
  7. Sprinkle over cobbler.
  8. Bake 1 hour and 10 minutes or ubtil golden.
  9. Serve with ice cream and Blueberry Sauce.
  10. Blueberry Sauce; In saucepan, combine sugar, cornstarch, cinnamon and nutmeg.
  11. Gradullay add water.
  12. Cook and stir until thickened, Stir in blueberries; cook and stir until hot.
Most Helpful

5 5

Sometimes I make this even better and use half cake mix, half biscuit mix. It's sinfully delicious!

4 5

Great Sauce. You can use the sauce by itself to serve over the top of Sara Lee Pound Cake Slices. Great for outdoor entertaining. Just slice the frozen cake and place it on the grill just long enough to warm. Serve with the warm blueberry sauce. YUMMMMM! Don't forget, you can also use other fresh fruits (i.e. peaches) that are in season!

5 5

this is hard to rate because i loved the sauce {definite 5) but didn't serve it with the cake(a 4 ) ==this is really easy to throw together, and i found that it was a nice sweet coffe type cake, the top was cakey, the bottom fruity. nice alone, as you can see by the photo, ice cream is a bonus. i wound up using the sauce on pancakes, it was delicious .