Hey foodies! This week in Someone’s In The Kitchen we’re baking up a lovely fruit filled cobbler for y’all! Hmm, last week we used veggies and this week fruit? What’s with us lately? I know what you must be thinking, “Have they gone all health nut on us and left behind their chocolate loving ways?” … Yeah, not so much. 😉 This delish Blueberry Streusel Cobbler is what’s on our menu this week!
Blueberry Streusel Cobbler –
(Recipe found @ allrecipes.com)
While I’m not much of a fan of fruit filled desserts (if it’s not chocolate it’s not worth it is my motto ;)) there’s something about summertime that feels like you should bake with it. My mom found the recipe for this yummy cobbler last week and asked my sister and I to bake it for her. It was so quick and easy to whip up, and it turned out beautifully! Juicy blueberries, lemon zest, sweetened condensed milk (my sister has an obsession with this stuff, she would put 4 cans if you let her…I don’t let her :p) makes for a creamy filling, while butter, brown sugar, and nuts make for the perfect streusel topping. Oh and we can’t forget the sauce… cooked blueberries infused with cinnamon & nutmeg…yum! Top this baby off with some vanilla ice cream and you have yourself a lovely picnic ready dessert!
Hope you guys & gals enjoy the rest of your summer! 🙂
1 pint fresh or frozen blueberries
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 teaspoons grated lemon peel
3/4 cup cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
2 tablespoons cold butter or margarine
1/2 cup chopped nuts
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1 pint blueberries
Preheat oven to 325 degrees F.
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 baking pan.
In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
Blueberry 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.